Maple Sausage Stuffed Acorn Squash with Apple and Spinach Recipe

Introduction

This Maple Sausage Stuffed Acorn Squash combines savory breakfast sausage with the sweet flavors of apple and pure maple syrup. The addition of spinach and fragrant herbs creates a warm, comforting dish perfect for fall or any cozy meal.

Ingredients

• 2 acorn squash, cut in half, seeds removed and scored
• 2 tablespoons extra-virgin olive oil, divided
• 1 bulb chopped fennel
• 1 medium chopped onion
• ½ pound breakfast sausage, browned and crumbled
• 1 medium diced apple
• ½ cup pure maple syrup
• 2 tablespoons chicken broth
• 1 teaspoon fresh chopped sage (or ¾ teaspoon dried sage)
• ½ teaspoon red pepper flakes (adjust to taste)
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• Salt and pepper to taste
• 2 cups spinach

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the acorn squash in half and remove the seeds. Score the flesh with a sharp knife.
2. Step 2: Brush the scored squash halves with 1 tablespoon of olive oil and season with salt and pepper. Place them cut side down on the baking sheet and roast for about 40 minutes, or until tender when pierced with a fork.
3. Step 3: While the squash roasts, heat a large skillet over medium heat. Add the browned crumbled sausage and cook until fully browned. Remove the sausage to a plate and set aside.
4. Step 4: Add 1 teaspoon olive oil to the same skillet. Sauté the chopped fennel and onion until softened, about 4 minutes, stirring occasionally.
5. Step 5: Add the diced apple to the skillet and cook for 2 more minutes.
6. Step 6: Stir in the red pepper flakes, thyme, sage, salt, and pepper. Return the cooked sausage to the skillet and mix well.
7. Step 7: Pour in the maple syrup and chicken broth, stirring to combine. Add the spinach and cook until wilted.
8. Step 8: Remove the acorn squash from the oven and carefully fill each half with the sausage mixture. Return the stuffed squash to the oven and bake for an additional 15 minutes.
9. Step 9: Serve hot, enjoying the delightful blend of sweet and savory flavors.

Tips & Variations

• Scoring the squash before roasting helps the flavors soak in and prevents a watery surface.
• Fennel adds a sweet, herbal note, but you can substitute celery or extra onion if preferred.
• Swap breakfast sausage for chicken sausage for a lighter option, or Italian sausage for a bolder flavor.
• Adjust the amount of red pepper flakes to control the level of spice.

Storage

Store leftovers in an airtight container in the refrigerator for up to two days. Allow the squash to cool completely before storing to keep the filling intact. Reheat gently in the oven until warmed through and the squash softens again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the filling in advance and refrigerate it. Stuff and bake the squash just before serving for best results.

Can I use a different type of squash?

Acorn squash works best for its shape and sweetness, but you can experiment with other varieties like delicata or kabocha, adjusting cooking times as needed.

Maple Sausage Stuffed Acorn Squash with Apple and Spinach Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

Maple Sausage Stuffed Acorn Squash with Apple and Spinach is a comforting and flavorful fall-inspired dish featuring roasted acorn squash filled with a savory-sweet mixture of browned breakfast sausage, fennel, onion, apple, fresh herbs, and spinach, all enhanced by a touch of pure maple syrup. This recipe combines hearty ingredients with warm spices for a satisfying meal perfect for family dinners or festive occasions.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Acorn Squash

• 2 acorn squash, cut in half, seeds removed and scored
• 2 tablespoons extra-virgin olive oil, divided
• Salt and pepper to taste

Stuffing

• 1 bulb fennel, chopped
• 1 medium onion, chopped
• ½ pound breakfast sausage, browned and crumbled
• 1 medium apple, diced
• ½ cup pure maple syrup
• 2 tablespoons chicken broth
• 1 teaspoon fresh chopped sage (or ¾ teaspoon dried sage)
• ½ teaspoon red pepper flakes (adjust to spice preference)
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 cups fresh spinach

Instructions

1. Preheat Oven and Prepare Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the acorn squash in half and remove the seeds. Using a sharp knife, score the flesh surface of each squash half to help flavors penetrate and avoid watery texture.
2. Roast Acorn Squash: Brush the scored flesh sides with 1 tablespoon of olive oil and season with salt and pepper. Place the squash halves cut side down on the prepared baking sheet. Roast in the oven for about 40 minutes, until the flesh is fork-tender and soft.
3. Cook Sausage: While the squash roasts, heat a large skillet over medium heat. Add the breakfast sausage, breaking it apart with a spoon, and cook until fully browned. Remove cooked sausage to a bowl or plate and set aside.
4. Sauté Vegetables and Apple: Add 1 teaspoon of olive oil to the same skillet. Add chopped fennel and onion, stirring occasionally, and cook for approximately 4 minutes until they begin to soften.
5. Add Apple and Spices: Stir in the diced apple and cook for another 2 minutes. Add red pepper flakes, thyme, sage, salt, and pepper to taste. Mix well to combine the aromatic flavors.
6. Combine Sausage and Sauce: Return the browned sausage to the skillet. Pour in the maple syrup and chicken broth, stirring everything together to combine fully. Add fresh spinach lastly and cook until just wilted.
7. Stuff and Finish Baking: Remove the roasted acorn squash from the oven. Flip them cut side up and fill each half generously with the sausage and vegetable mixture. Return to the oven and bake for an additional 15 minutes to meld the flavors and warm through.
8. Serve: Serve the Maple Sausage Stuffed Acorn Squash warm and enjoy the mix of sweet and savory flavors with tender roasted squash.

Notes

• Scoring the squash before roasting helps the flavors soak in and keeps the surface from getting watery.
• Fennel becomes sweeter and adds a pleasant herbal note when sautéed with onions.
• Breakfast sausage pairs well with the maple syrup and roasted apple; chicken sausage can be used for a lighter option, or Italian sausage for bolder flavor.
• If fennel is unavailable, substitute with celery or extra onion for balanced flavor.
• Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to maintain texture and flavor.

Keywords: acorn squash recipe, stuffed acorn squash, maple sausage recipe, fall recipes, autumn dinner, stuffed vegetables, savory sweet dishes