Sausage and apple stuffed acorn squash with caramelized onions, spinach and fresh herbs. A satisfying paleo and Whole30 compatible fall dinner.
*Originally published in 2016. This post has been updated with new photos, clearer instructions and small changes to the cooking method while keeping the original sausage, apple and caramelized onion flavors.
This sausage and apple stuffed acorn squash brings together everything I love about fall dinners: tender roasted squash, savory Italian sausage, sweet caramelized onions, crisp apple and fresh herbs. A handful of spinach rounds out the filling, and a quick broil gives the top a little color and crispness.
It’s satisfying enough to serve as a main course, with one stuffed squash half per person. The filling cooks in one skillet while the squash roasts, so most of the cooking time overlaps. Use a sausage without added sugar or other noncompliant ingredients for a Whole30 compatible dinner, and choose avocado or olive oil to make it completely dairy free.
Why You’ll Love This Recipe
- The filling is sweet and savory. Caramelized onions and apple balance the Italian sausage without making the dish taste sweet.
- It makes a complete fall dinner. Each squash half holds a generous portion of sausage, apple and spinach.
- You can prepare parts ahead. Roast the squash and cook the filling in advance, then warm, assemble and broil before serving.
- The ingredients are simple. Fresh rosemary and thyme give the filling plenty of flavor without a complicated sauce or long ingredient list.
Ingredients You’ll Need
Acorn squash: Look for two small to medium squash if you’d like to serve one half per person. You’ll brush the cut sides with oil, season them and roast them cut-side down until tender.
Mild or sweet Italian sausage: Use one pound of uncooked sausage, removing the casings if needed. Check the label if you’re making this for Whole30.
Yellow onion: Take the time to cook the sliced onion until it’s very soft and deep golden brown. It adds much of the filling’s sweetness and flavor.
Apple: A firm apple holds up best in the skillet. Honeycrisp, Pink Lady, SugarBee, Braeburn and Granny Smith are all good choices. Cut it into ½-inch pieces so it softens slightly while keeping some texture.
Garlic, rosemary and thyme: These bring savory flavor to the sausage and apple filling. This recipe uses fresh herbs.
Spinach: Roughly chopped spinach wilts into the filling during the last minute or two of cooking.
Avocado oil, olive oil or ghee: Use avocado or olive oil for the squash. For the skillet, choose ghee or either oil. Ghee is Whole30 compatible, but avocado or olive oil is the choice for a completely dairy-free version.
How to Make Sausage and Apple Stuffed Acorn Squash
First, halve the acorn squash and scoop out the seeds and stringy pulp. Brush the cut sides with oil, season lightly and place them cut-side down on a parchment-lined baking sheet. Roast at 400°F until the flesh is tender enough to pierce easily with a fork, about 30–40 minutes depending on the size of your squash.
While the squash roasts, cook the sliced onion in a large skillet over medium-low heat. Stir every few minutes and give it time to become very soft and deep golden brown. If browned bits begin sticking to the skillet, a tablespoon of water will help loosen them.
Add the sausage to the same skillet and cook it until browned, breaking it into crumbles. Stir in the garlic, then the diced apple, rosemary and thyme. Once the apple begins to soften, add the spinach and cook just until wilted. Taste the filling before adding more salt, since sausage brands vary quite a bit in seasoning.
Turn the roasted squash halves cut-side up and divide the filling among them. Broil for just 2–4 minutes, watching closely, until the tops are browned and slightly crisp. Let the squash cool for about five minutes before serving.
Tips for the Best Stuffed Acorn Squash
Choose squash based on how you plan to serve it. Two small acorn squash make four manageable dinner portions. Larger squash will take longer to roast and make bigger servings.
Check tenderness with a fork. The 30–40 minute roasting time is a guide. The squash is ready when a fork easily pierces the flesh.
Give the onions enough time. Cooking them slowly for 20–25 minutes develops the flavor that makes this version special. Lower the heat if they begin to brown before they soften.
Keep some texture in the apple. It only needs a few minutes in the skillet. You want tender pieces that are still distinct in the filling.
Stay near the oven while broiling. The topping can go from browned to burned quickly.
Make-Ahead and Storage
For an easier dinner, roast the squash and cook the filling ahead of time. Store them separately in covered containers in the refrigerator. When you’re ready to serve, warm both components, fill the squash halves and broil briefly to brown the tops.
Refrigerate leftovers in a covered container for up to three days. Reheat until hot throughout. If reheating under the broiler, warm the stuffed squash first so the topping doesn’t brown before the center is heated.
Frequently Asked Questions
Can I use a different kind of sausage?
Yes, but the seasoning of the sausage has a big effect on the finished dish. Mild or sweet Italian sausage works especially well with the apple, onions, rosemary and thyme.
Is this sausage stuffed acorn squash Whole30 compatible?
It can be. Choose sausage without added sugar or other noncompliant ingredients and check the label on the specific brand you’re using. Ghee, avocado oil and olive oil are options for cooking the filling.
How do I make it dairy free?
Use avocado oil or olive oil in the skillet instead of ghee, and check that your sausage is dairy free.
Do I need to peel the acorn squash?
No. Roast and stuff the squash in its skin. When serving, you can scoop the tender flesh and filling from each half.
Can I make the filling ahead of time?
Yes. Cook the sausage and apple filling in advance, refrigerate it, then reheat it before stuffing the roasted squash. Broil just before serving for the best finish.
More Fall Dinners to Try
If you love stuffed squash, try my stuffed acorn squash with sausage, apples and cranberries for a version with a different sweet and savory filling. My sausage stuffed butternut squash is another favorite for a cozy dinner.
I hope you love this sausage and apple stuffed acorn squash! If you make it, leave a rating and comment below and let me know how it turned out.
Sausage and Apple Stuffed Acorn Squash with Caramelized Onions
Ingredients
- 2 small to medium acorn squash
- 1 tablespoon avocado oil or olive oil
- Sea salt and freshly ground black pepper
- 1 large yellow onion halved and thinly sliced
- 2 tablespoons ghee avocado oil or olive oil
- 1 pound mild or sweet Italian sausage casings removed if necessary
- 2 cloves garlic minced
- 1 medium-large firm apple cored and diced into ½-inch pieces
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons fresh thyme leaves
- 2 cups fresh spinach roughly chopped
- Additional salt and black pepper as needed
Instructions
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Preheat your oven to 400°F and line a large baking sheet with parchment paper. Carefully cut each acorn squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp.
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Brush the cut sides of the squash with the avocado or olive oil and season lightly with salt and black pepper. Place the squash halves cut-side down on the prepared baking sheet.
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Roast for 30–40 minutes, depending on the size of the squash, or until the flesh is tender and can be easily pierced with a fork.
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While the squash roasts, prepare the filling. Heat the ghee or oil in a large skillet over medium-low heat. Add the sliced onion and a pinch of salt. Cook the onion for 20–25 minutes, stirring every few minutes, until very soft and deep golden brown. Reduce the heat if it begins browning too quickly. If necessary, add a tablespoon of water to loosen any browned pieces from the skillet.
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Increase the heat to medium and add the sausage to the skillet. Cook for 6–8 minutes, breaking it into crumbles, until browned and no longer pink.
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Add the garlic and cook for about 30 seconds, until fragrant. Stir in the diced apple, rosemary and thyme. Cook for 3–4 minutes, until the apple begins to soften. Add the chopped spinach and cook for another 1–2 minutes, stirring, until wilted. Taste the filling and add salt and black pepper as needed.
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Remove the roasted squash from the oven and turn each half cut-side up. Divide the sausage mixture evenly among the four squash halves.
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Set the oven to broil. Return the stuffed squash to the oven for 2–4 minutes, or until the tops are browned and slightly crisp. Watch carefully to prevent burning. Allow the squash to cool for about five minutes before serving.
Recipe Notes
- The squash may need more or less time depending on its size. Use tenderness rather than the exact time to determine when it’s done.
- Honeycrisp, Pink Lady, SugarBee, Braeburn and Granny Smith apples all work well.
- For Whole30, use sausage made without added sugar or other noncompliant ingredients.
- Ghee is Whole30 compatible but is derived from dairy. Use avocado oil or olive oil for a completely dairy-free recipe.
- Because sausage brands vary in sodium and seasoning, taste the filling before adding additional salt.
- Small acorn squash work best if serving one half per person.
Yummy!! Made it !
Is this freezer friendly?
How well would this freeze?
We just made this meal. My husband loved it! Thanks for sharing!
My boyfriend brought home some farm raised pork from a client of his. I had an Acorn squash I was eager to use. The only way IM familiar with is drenched in sugar and syrup and that wouldn’t fit into my paleo life goals. 😛 I made this recipe for us and for someone who doesn’t tend to eat healthy I was shocked that he absolutely loved it!!! I didn’t have the spinach so I added some cubes sweet potatoe and even a bit of blueberry to add color and texture and we enjoyed that. The sweetness played well with the rest. AND it was so simple. I’m not very experienced in the kitchen and sometimes when I try a new recipe it ends not edible! This process was not overwhelming and I truly enjoyed it. This was so good he ate his and even finished mine when I got full. I swear it’s a challenge to get him to eat! Thank you. Looking forward to trying more of your creations
Dear Michele, I love all your recipes and want to try this one!
Question- Can I substitute a small diced turnip instead of the Apple? (Allergic to apples)
This recipe tastes incredible and is so easy to make. The caramelized onions really make this recipe so don’t skip this step. I made it with non-meat sausage for my vegetarian boyfriend and we both thought the meal was fabulous. Thanks for sharing great recipes for us to enjoy!
Thank you for all your lovely recipes. This looks fantastic!
I made these with caramelized shallots – just beautiful! Great flavor too.
LOVE this recipe!!!