Best 6 Apple Sausage Stuffed Squash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with this delectable dish that combines the hearty flavors of sausage, the sweetness of apples, and the comforting warmth of roasted butternut squash. This versatile recipe offers three enticing variations to suit your taste preferences. Embark on a classic adventure with the traditional Apple Sausage Stuffed Squash, where savory sausage and crisp apples nestle within a tender squash. For a tangy twist, explore the tangy Cranberry Apple Sausage Stuffed Squash, where dried cranberries add a burst of tartness. And for those seeking a spicy kick, the Jalapeño Apple Sausage Stuffed Squash delivers a fiery delight with the addition of jalapeños. Each variation promises a unique flavor profile that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY



Sausage and Apple Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese

Provided by Tasty

Categories     Sides

Yield 4 servings

Number Of Ingredients 12

2 small acorn squashes, or 1 large
1 onion, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary
3 cloves garlic, chopped
½ lb sausage
1 apple, chopped
1 cup panko breadcrumbs
½ cup parmesan cheese

Steps:

  • Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
  • Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
  • Drizzle each squash half with olive oil, salt, and pepper.
  • Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
  • While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
  • Add Garlic and Sausage, until sausage is browned on all sides.
  • Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
  • Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
  • Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 86 grams, Fat 21 grams, Fiber 18 grams, Protein 20 grams, Sugar 11 grams

ACORN SQUASH STUFFED WITH APPLE, CRANBERRY, AND SAUSAGE



Acorn Squash Stuffed with Apple, Cranberry, and Sausage image

Sweet (thanks to cranberry) and savory, use it as a main dish or a side.

Provided by Heather Lynn Christiansen

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h20m

Yield 6

Number Of Ingredients 9

3 medium acorn squash, halved and seeded
¼ cup butter
1 apple, cubed
1 potato, cubed
1 link kielbasa sausage, cubed
½ cup diced onion
½ cup dried cranberries
2 eggs, beaten
½ cup shredded sharp provolone cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
  • Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
  • Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 42.5 g, Cholesterol 101.2 mg, Fat 20.1 g, Fiber 5.3 g, Protein 10.9 g, SaturatedFat 9.9 g, Sodium 436.9 mg, Sugar 15.1 g

APPLE AND SAUSAGE STUFFED ACORN SQUASH



Apple and Sausage Stuffed Acorn Squash image

When I think of fall, I think of squash. And although I came up with this recipe in the middle of summer, it's definitely a keeper! Definitely will be making this again. Would be a great side dish for Thanksgiving. Drizzle with maple syrup and enjoy!

Provided by Chez Christine

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h20m

Yield 12

Number Of Ingredients 10

2 acorn squash, halved and seeded
2 large Gala apples, cubed
1 cup pork sausage (such as Jimmy Dean®)
½ onion, diced
1 cup raisins
⅛ teaspoon poultry seasoning
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon celery seed
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut side down on a baking sheet.
  • Bake in the preheated oven until soft and browned, about 30 minutes.
  • Mix apples, sausage, onion, raisins, poultry seasoning, ginger, cloves, celery seed, salt, and pepper together in a bowl. Spoon sausage mixture into the hollow of the acorn squash; place on the baking sheet.
  • Bake in the preheated oven until sausage is cooked through and apples are soft, about 30 minutes.

Nutrition Facts : Calories 119.2 calories, Carbohydrate 25 g, Cholesterol 5.5 mg, Fat 2.3 g, Fiber 2.7 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 102.8 mg, Sugar 13.8 g

APPLE SAUSAGE-STUFFED SQUASH



Apple Sausage-Stuffed Squash image

This sausage and apple stuffed acorn squash is a favorite dinner of my family. It is fancy enough to serve when company is over, too. -Carol Mays, Oregon, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1 medium acorn squash
6 ounces bulk pork sausage
1/2 cup chopped celery, optional
2 tablespoons chopped onion
1/2 cup chopped peeled tart apple
1 teaspoon all-purpose flour
1 large egg, lightly beaten
1/4 cup sour cream
1/8 teaspoon salt
1/3 cup diced process cheese (Velveeta)

Steps:

  • Cut squash in half; remove seeds. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until tender., Meanwhile, in a small skillet, cook the sausage, celery if desired and onion over medium heat, until meat is no longer pink. Add apple; cook and stir for 3 minutes. Drain. , In a small bowl, combine the flour, egg and sour cream until smooth; stir into sausage mixture. , Turn squash over; sprinkle cut sides with salt. Stuff with sausage mixture. Bake, uncovered, for 15-20 minutes or until a thermometer inserted in the stuffing reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 452 calories, Fat 28g fat (13g saturated fat), Cholesterol 169mg cholesterol, Sodium 800mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 5g fiber), Protein 16g protein.

APPLE AND SAUSAGE STUFFED BUTTERNUT SQUASH



Apple and Sausage Stuffed Butternut Squash image

I discovered a recipe in Joy of Cooking and tweaked it a bit. I'm not sure it's worth the trouble of stuffing the squash. Personally, I'd just peel and dice the squash while it's raw, then roast the squash while sauteeing the rest of the filling, then toss the whole mess in a baking dish and be done with it. But, if you're into fancy presentation, go for it. :) No matter what, it tastes great, and it's nutritious.

Provided by kitchengrrl

Categories     Savory Pies

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs butternut squash
1 (20 ounce) package Italian turkey sausage
3 small granny smith apples
1/2 lemon
1 large yellow onion
salt and pepper
1 teaspoon rubbed sage
red pepper flakes, to taste
1/2 teaspoon honey
3 tablespoons butter

Steps:

  • Slice open the squash, seed, then rub flesh with olive oil. Cover and bake at 375* for 30-40 min until tender. Remove and set aside until cool enough to handle. Don't turn off the oven.
  • Meanwhile, dice the apple into ½ cubes and set aside in a bowl. Stir in juice of ½ lemon to prevent browning. Dice onion into ½ in pieces and add to the apple.
  • Heat a skillet over medium heat, then crumble in the sausage. Saute until no longer pink, and some spots are crisping up. Without draining off the fat, add in the apple and onion mixture. Season with salt, pepper, sage and red pepper flakes. Cook stirring for several minutes until crisp tender. Remove from heat and return sausage mixture to bowl.
  • Remove squash in big chunks, leaving ½ of flesh in shell. Stir squash, 2 T butter and honey into sausage mixture, then pile mixture back into squash halves. Dot squash with remaining T butter, then return to oven. Bake uncovered until piping hot and crisp on top, about 20-25 minutes.

SAUSAGE AND APPLE STUFFED ACORN SQUASH



Sausage and Apple Stuffed Acorn Squash image

Categories     Dinner     Squash     Pork     Sausage

Number Of Ingredients 14

1 acorn squash, halved and seeded
1/2 tablespoon butter, melted
1/8 teaspoon garlic salt
1/8 teaspoon ground sage
1/2 pound pork sausage (regular seasoning)
1/4 cup cup onion, finely chopped
1/2 celery rib, finely chopped
2 ounce mushrooms, chopped
1 apples, cored and chopped (macintosh)
1/2 cup fine breadcrumbs
1/4 teaspoon sage
1 egg, beaten
1 tablespoon fresh parsley, chopped
1 pinch salt and pepper

Steps:

  • Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
  • Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
  • Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
  • Combine the pork, vegetables, and breadcrumbs in a large bowl.
  • Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
  • Stir in the egg and parsley.
  • Fill the squash halves with stuffing-they should be slightly mounded.
  • Return to oven and bake, covered, for 20 more minutes, until the egg is set.
  • Garnish as desired with parsley and shredded romano cheese.

Tips:

  • To save time, pre-cook the sausage and squash in advance.
  • If you don't have a large enough baking dish, you can cook the squash halves separately.
  • Be careful not to overstuff the squash halves, or they may burst during baking.
  • If you want a crispier topping, sprinkle some breadcrumbs or grated Parmesan cheese over the squash before baking.
  • Serve the squash halves immediately, while they are still hot and juicy.

Conclusion:

Apple sausage stuffed squash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover squash and sausage. With its sweet and savory flavors, this dish is sure to be a hit with everyone at the table.

Related Topics