This sausage stuffed acorn squash recipe is easy to make and full of sweet and savory flavors! Stuffed with sausage, sweet apples, caramelized onions, and pecans, it’s the perfect fall meal that’s filling and delicious! Paleo, and Whole30 too!
Stuffed Acorn Squash With Sausage and Apples
Acorn squash has become one of my favorite winter squashes. It’s healthy, and nutritious, providing plenty of vitamin A, vitamin C, and fiber!
It has a sweet, nutty flavor that’s mild enough to cook with a variety of meats, veggies, and spices. For this recipe I chose a sweet and savory flavor combo that’s so addicting, you’ll keep wanting more.
With sausage, apples, caramelized onions, pecans, and fall spices; it can’t get any tastier.
If you are intimidated by acorn squash and have never made it before, don’t be! It’s super easy to make, in under 40 minutes and you will make the stuffing while the squash is roasting in the oven.
Ingredients For PaleoStuffed Acorn Squash
To make this stuffed acorn squash you’ll need pork sausage, apple, onion, celery, garlic, and savory spices like sage, thyme, rosemary, and cinnamon. Substitutions are listed at the end of the post!
How To Make Paleo Sausage and AppleStuffed Acorn Squash
Cut the squash. Start by cutting the squash in half from the top stem to the bottom. Using a spoon or cooking scooper, scoop out the seeds and stringy bits from the squash halves. Drizzle the squash with some coconut oil or ghee, and sprinkle with salt and pepper. Place the squash halves cut side down on the baking sheet.
Bake the squash for 30-40 minutes, or until fork tender and the squash halves are golden brown.
Prepare the stuffing. While the squash is baking, cook the sausage, onion, garlic, and celery in a large skillet over medium heat. Add in the apple, sage, thyme, rosemary, cinnamon, and sea salt and sauté until apple softens. Turn the heat off and stir in the pecan bits.
Fill squash with stuffing. When the squash is done, remove from the oven and flip squash halves over. Fill each half with the stuffing mixture, and serve while hot.
How To Cut Acorn Squash
Grab a sharp chefs knife, a cutting board, and your acorn squash. Lay the squash on it’s side and cut from the top stem to the base of the squash.
If you don’t have a very sharp knife available, an alternative way to cut the squash is to cut the bottom and top off of the squash to create a flat base. Set the acorn squash up on the flat base and cut in half.
Recipe Variations and Tips
To make vegetarian/vegan stuffed squash remove the sausage and add mushrooms, spinach, cranberries, kale and any grains you prefer. Hereis a great recipe if you prefer a vegetarian/vegan recipe.
For Paleo friendly or Whole30 compliant, make sure to choose a sausage that is pasture-raised, sugar free, and without preservatives/additives. Preferably certified organic and certified humane for the best quality.
Although I think sausage completes this recipe, you can substitute the sausage with ground turkey or ground beef.
Use butternut squash instead of acorn squash. Follow the same recipe, but cook butternut squash at 375 degrees for 45 minutes, or until fork tender.
To store – place the squash in an airtight glass container in the refrigerator for up to 3 days.
To reheat – reheat squash in the oven at 375 degrees for 10-15 minutes, or until heated through.
When choosing an acorn squash, you want to pick one that is a dark green color with some orange. You don’t want a squash with too much orange as it could mean it’s overripe.
A medium or large sized acorn squash will work as well. Just use 2 acorn squash instead of 3.
This sausage stuffed acorn squash recipe is easy to make and full of sweet and savory flavors! Stuffed with sausage, sweet apples, caramelized onions, and pecans, it’s the perfect fall meal. Paleo, and Whole30 too!
For the squash:
3 small acorn squash, cut in half from tip to stem and insides scooped out
Cut the squash in half from tip to stem. Using a spoon, scoop out and discard the seeds and stringy bits from the squash. Drizzle inside of squash halves with coconut oil, and sprinkle with salt and pepper. Arrange the halves cut side down on the baking sheet. Bake for 30-40 minutes (time will vary based on size and thickness of squash), or until fork tender and the squash halves are golden brown.
While the squash is baking, heat a tablespoon of coconut oil in a large skillet over medium heat. Add the sausage, onion, garlic, and celery. Cook the sausage, breaking up chunks with a spatula, until browned and cooked through.
Add in apple, sage, thyme, rosemary, cinnamon, and sea salt. Sauté until the apple softens. Turn the heat off and stir in the pecan bits.
When the squash is done, remove from the oven and flip squash halves over. Fill each halve with the stuffing mixture. Serve immediately.
Everyone, including my 7 and 9-year-old children, enjoyed this recipe. One note–pecans aren’t in the list of ingredients, but they are listed in the directions. I just tossed in a handful, and that seemed like the right amount.