Savory Sausage and Apple Stuffed Acorn Squash
This elegant fall dish features roasted acorn squash halves filled with a savory blend of halal chicken Italian sausage, sweet crisp apples, and aromatic herbs. Topped with a golden layer of parmesan and panko, it offers a perfect balance of textures and flavors. Hearty enough for a main course and sophisticated enough for a holiday gathering, this seasonal favorite is as visually impressive as it is delicious.
- Prep Time: 20
- Cook Time: 45
- Total Time: 65
- Yield: 6 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
3 medium acorn squash
6 tablespoons olive oil, divided
1 pound mild halal Italian chicken sausage, casings removed
1 small yellow onion, finely diced
1 large apple, peeled, cored, and diced
4 cloves garlic, minced
3 ribs celery, finely diced
1 tablespoon fresh sage, chopped
2 teaspoons fresh thyme leaves
1/3 cup Italian panko breadcrumbs
1/3 cup freshly grated parmesan cheese
Kosher salt and freshly ground black pepper to taste
1/4 teaspoon crushed red pepper flakes
Instructions
Preheat your oven to 400 degrees F.
Cut each acorn squash in half and remove the seeds and pulp, trimming the base if necessary so they sit flat.
Brush the squash with 2 tablespoons of olive oil and season with salt and pepper; roast cut-side down for 30 minutes.
While squash roasts, heat 2 tablespoons of oil in a skillet and cook the sausage until browned, breaking it up with a spoon.
Add the onion and celery to the skillet, sautéing until softened.
Stir in the diced apples, garlic, sage, thyme, and red pepper flakes; cook for another 5 minutes.
Turn the roasted squash cut-side up and divide the sausage mixture among the six halves.
Mix the panko and parmesan with the remaining 2 tablespoons of oil; sprinkle over the stuffed squash.
Return to the oven for 10-15 minutes until the topping is golden and the squash is fork-tender.
Notes
Ensure you remove all casing from the chicken sausage to keep the texture uniform. For a nuttier flavor, you can add chopped toasted walnuts to the stuffing mix. Store leftovers in an airtight container for up to 3 days in the refrigerator.
Find it online: https://cookingwithramsay.com/stuffed-acorn-squash/