Description
This dish tastes like autumn in every bite—sweet roasted acorn squash cradling a savory mix of Italian sausage, tender apples, caramelized onion, and fragrant herbs. It’s hearty enough for a main course yet elegant enough for a holiday table. The perfect sweet-and-savory comfort food.
Ingredients
2 medium acorn squash, halved and seeds removed
1 tbsp olive oil
1 lb Italian sausage (mild or spicy)
1 apple, diced (Honeycrisp or Gala work well)
1 small onion, diced
2 celery stalks, diced
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt & black pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Brush squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast 25–30 minutes until tender.
While squash roasts, cook sausage in a large skillet over medium heat until browned, breaking it apart with a spoon.
Add onion and celery, cooking 3–4 minutes until softened.
Stir in apple and thyme; cook another 2–3 minutes. Season to taste.
Turn roasted squash halves cut-side up, fill with sausage-apple mixture, and return to oven for 5–7 minutes to meld flavors.
Serve hot, straight from the squash bowl.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 380 / Serving
- Sugar: 6g / Serving
- Fat: 22g / Serving
- Carbohydrates: 28g / Serving
- Fiber: 4g / Serving
- Protein: 17g / Serving