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Sausage and Apples Stuffed Acorn Squash


  • 3 large acorn squash, halved and seeds removed
  • 1 tablespoon vegetable oil
  • 1 pound hot bulk pork sausage
  • 1 medium sweet onion, chopped
  • 1 rib celery, sliced
  • 1 clove garlic, minced
  • 1 large Macintosh apple, cored and chopped
  • 1 teaspoon ground sage
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • ½ teaspoon coarse black pepper


  1. Heat oven to 400°F. Line a shallow baking pan with aluminum foil. Spray with nonstick cooking spray.
  2. Place squash halves skin-side up in foil-lined pan. Bake 30 to 35 minutes or until squash is fork-tender. Cool 15 minutes.
  3. Peel 1 squash half and cut into ½-inch pieces.
  4. In a large skillet over medium-high, heat oil. Add sausage and cook, stirring frequently, for 5 minutes or until browned. Add onion, celery and garlic. Cook, stirring frequently, 4 minutes or until celery is a lighter color green.
  5. Add chopped squash, apples, sage, salt, thyme, and black pepper to sausage mixture and stir until combined.
  6. Turn squash skin-side down. Divide sausage mixture between squash halves, filling centers of each half.
  7. Bake 25 to 30 minutes or until sausage mixture is heated through.

Serves: 6-8



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