Sausage, apple and rosemary stuffed acorn squash. Only 10 ingredients! Gluten Free + Paleo + Dairy Free Option

Full disclosure: I received two free cooling racks & a silicone baking mat that I’m in love with from Live Nimble, a small family-run business. All opinions I share on here are my own. I promise I only share products on here that I genuinely enjoy and think you will too! If you’re looking for extra healthy eating inspiration they also have a couple of free recipe E-books ready to download.

Ok I know Thanksgiving has come and gone, but it’s technically still Fall and I still have squash to use up. Stay with me here, folks!

Also, I need something a little healthier to make up for all the baking I’m going to be doing in the lead up to Christmas. Trying real hard here not to give in to that winter body, you know? So stuffed acorn squash to the rescue!

Not only is this dish healthy and delicious, but it requires only 10 basic ingredients and comes together in a little over an hour. Most of that time is spent roasting the squash, so the hands on time for this is closer to 20-30 minutes.

About this Recipe: Stuffed Acorn Squash

The base of this recipe is made up of onion and celery meaning your kitchen is going to smell amazing from the start. And that’s all before adding the sausage and rosemary! Save the apples here for last so that there’s still bite left in them by the time dinner is served.

Cutting the acorn squash isn’t nearly as difficult as it might seem so long as you use a decent chef’s knife. Don’t bother trying to cut through the stems because they won’t budge. Start at the bottom of one stem and cut through the squash until you reach the other side. At this point you can use your hands to pull the sides apart without too much effort. Once the squash are cut in half scoop out the seeds and save for roasting later.

Drizzle a little butter/olive oil over the squash and sprinkle generously with salt and pepper. I like to roast my squash by roasting in on an oven safe cooling rack like ones from Live-Nimble that are pictured above. Using a cooling rack to roast veggies means that the acorn gets more airflow in the oven. Basically you don’t have to worry about taking anything out of a hot oven while cooking to turn things over. Also, it helps the food not sit in any oil while cooking so it’s not greasy when it comes out. I’ve started to roast all my veggies this way and it’s been a real game changer!

This recipe makes enough for four squash bowls with extra sausage filling to serve on the side.

Hope you enjoy these as much as we did! It’s a great, healthy  weeknight dinner that’s easy enough to throw together without too much effort. And then once you’re done eating your healthy dinner you can go ahead and treat yourself to some Christmas cookies to get you in the holiday spirit. That’s how diets work, right?

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Recipe

Sausage Stuffed Acorn Squash

Yield: 6 servings Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes

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Sausage, apple and rosemary stuffed acorn squash. Only 10 ingredients! Gluten Free + Paleo + Dairy Free Option

Ingredients

• 3 acorn squash
• 4 tablespoons olive oil or melted butter
• 1 cup diced white onion
• 1 1/2 cups diced celery
• 1/2 pound Italian Sausage
• 1 tablespoon rosemary
• 1/2 teaspoon nutmeg
• 2 granny smith apples
• salt & pepper for seasoning squash

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat the oven to 375°F/190°C and move an oven rack to the bottom 1/3 of the oven.
2. Cut the acorn squash in half by cutting from the stem to the tip. Cut the squash through the middle until you reach the stem and then use your hands to pull the squash apart. Scoop the seeds out in the middle and save for roasting or discard.
3. Place the squash cut side up on an oven safe cooling rack on a cookie sheet. Drizzle the squash with 2 tablespoons olive oil or melted butter and use your fingers to rub the oil/butter all over the surface. Sprinkle both sides of the squash with salt and pepper and roast in the oven for 45-60 minutes. When the edges are slightly caramelized and you can poke a knife through the squash easily it's done.
4. About halfway through the squash roasting time start working on the sausage filling. In a large skillet heat the remaining olive oil on a medium-high heat. Add the diced onion and sauté for 3-4 minutes until the onion begins to soften. Add the diced celery and continue sautéing for another 3-4 minutes. Once both the onions and celery are soft, add the sausage. Use a wooden spoon to break up the sausage into smaller pieces and mix with the celery and onions. When the sausage has browned add rosemary and nutmeg and stir to combine. Add the chopped apple and gently mix everything together. If the squash is still cooking at this point cover the sausage mixture to keep warm and set aside until it's ready.
5. Once the acorn squash is soft and caramelized, pull them out of the oven and spoon the sausage mixture into the hollowed centers. Serve immediately and enjoy!

Nutrition Information

Yield: 6

Serving Size:

squash Calories: 347Saturated Fat: 5gCholesterol: 28mgSodium: 305mgCarbohydrates: 34gFiber: 5gSugar: 7gProtein: 7g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Cuisine: American

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