As the fall approaches and the summer heat comes to an end, the hearty comfort food cravings strike! This recipe is as cozy as it gets and hits all the fall must-haves: roasted acorn squash stuffed with sweet apple and a spicy sausage filling. Loaded with flavour, it is perfect for a small Thanksgiving gathering side dish, but easy enough for a weeknight supper. If you aren’t a fan of spice, simply substitute the sausage with a mild Italian or honey garlic variety.
Related: The Ultimate Squash Guide: All the Varieties and Their Best Uses
Like Marcella’s acorn squash recipe? Try her winter greens mac and cheese or make-ahead French toast bake.
ingredients
directions
Preheat the oven to 400°F. Place the squash halves on a baking sheet, flesh side up. Drizzle with 2 Tbsp of olive oil. Season with salt and pepper. Roast for 30 minutes, until tender.
As the squash roasts, prepare the filling. In a skillet over medium heat, add the remaining olive oil, garlic, onion and celery. Cook until the onions begin to turn translucent, about 5 minutes.
Add the sausage, sage and thyme. Season with salt and pepper. Cook until the sausage is browned and cooked throughout, about 5 minutes.
Stir in the apple, bread crumbs and Parmesan. Remove from heat and set aside until ready to use.
Once squash is ready, evenly divide the mixture amongst the roasted squash halves. Place back in the oven and bake for an additional 20 minutes. Enjoy!
