Acorn Squash With Apple Sausage Pumpkin Stuffing

Acorn squash with apple sausage pumpkin stuffing is the perfect fall dinner. With the hints of cinnamon, pumpkin and apple. It is so hearty and delicious!

Acorn squash is one of my favorite types of squash. When roasted in the oven it has a nice creamy consistency.

Stuffed acorn squash is so easy, and you can be creative with what you stuff it with. I like that part.

For this recipe you will need 2 medium or large acorn squash. You want to cut them in half from the stem down length wise.

Scoop out the seeds.

Brush each squash face up with olive oil.

Sprinkle with salt and pepper. Place on a baking sheet with parchment paper cut side face down.

Bake for 45-50 minutes in a preheated oven at 400 degrees. Squash is done when the meat is soft.

In the meantime while your squash is cooking, you want to prepare your stuffing.

Dice your onion in small pieces. Place onion in large frying pan with olive oil. Cook on medium-high heat until onions are translucent and start to brown.

Remove Casin from sausage whether you use meat sausage or plant-based sausage.

For this recipe I used Field Roast brand. It is amazing and I am glad I discovered it. It is soy free, which is what I try to look for. They have amazing flavors to choose from. This one is the smoked apple one. Amazing!

Crumble into small pieces with fingers.

Once your sausage is crumbled. Add it to the pan with the onions and cook according to package directions.

In the meantime while your sausage and onions are cooking, add your pumpkin, panic bread crumbs, cheese, cinnamon, salt and pepper in a medium bowl.

Add the sausage and onions to same bowl when they are done.

Mix all the ingredients together until well combined.

When the squash are done, take out of the oven, and stuff each squash with stuffing until it is all used.

Be careful handling the squash. They will be hot!

Add stuffed squash back in oven and cook for another 15-20 minutes.

Enjoy!

Acorn Squash With Apple Sausage Pumpkin Stuffing

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Servings: 2 People

Ingredients Method

Ingredients

  

• 2 Medium-Large Acorn Squash
• 2 Large Apple Sausage Links I used Field Roast brand (plant based) smoked apple sausage
• 1/4 Cup Plain Panko Bread Crumbs
• 1 TBSP olive oil
• 1 Medium Yellow Onion
• 1/3 Cup Shredded Parmesan Cheese
• 1/4 TSP Cinnamon
• Salt & Pepper to taste
• 1 Can Pumpkin

Method

 

1. Preheat oven to 400 degrees.
2. Cut squash in half length wise.
3. Scrape out the seeds.
4. Brush each cut side with olive oil, sprinkle with salt and pepper.
5. Place squash face down on baking sheet lined with parchment paper.
6. Bake for 45-50 minutes or until squash are soft.
7. In meantime, prepare your stuffing.
8. Dice onion in small pieces. Add to large frying pan with olive oil.
9. Cook onion on medium heat until it turns translucent and starts to brown.
10. Remove Casin from sausage. Crumble with fingers.
11. Add sausage crumble to pan with onion. Cook sausage according to package.
12. Once sausage and onion are done. Add to medium size bowl.
13. Add the pumpkin, panko bread crumbs, cheese, cinnamon, salt and pepper.
14. Mix all ingredients together until well combined.
15. Add stuffing to cooked acorn squash.
16. Add squash back in oven and cook for another 15-20 minutes.
17. Enjoy!!!