Maple Sausage Stuffed Acorn Squash with Apple and Spinach Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
