Acorn Squash with Sausage and Stuffing

4.91 from 40 votes

Acorn Squash with Sausage and Stuffing

This Acorn Squash With Sausage Stuffing is baked in the oven to get the squash super tender before stuffing it with a moist sausage stuffing, dried cranberries, and walnuts for a bit of crunch.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Course

Cuisine: American

Keyword: Butternut Squash, Sausage

Servings: Servings

Calories: 483kcal

Author: Laura Lynch

Ingredients

2 small acorn squash
2 teaspoons olive oil
Salt & pepper
8 ounces ground Italian sausage
1/4 cup onion diced
1/4 cup celery 1 stalk
1/3 cup dried cranberries
1/2 granny smith apple diced
1 box of dried stuffing mix 6 ounce
2 tablespoons walnuts chopped
1 1/2 cups water
1/4 cup butter

US Customary - Metric

Instructions

Wash and cut acorn squash in half. Scrape seeds and insides out. Coat the inside of each half with olive oil, salt and pepper. Place the halves face down in an ovenproof dish. Cook at 375° F for 30 minutes. For the air fryer, cook at 350° F (180 C) for 20 minutes.
Add sausage, onion, and celery to a frying pan and cook over medium high heat until sausage is cooked through. Remove from heat and add dried cranberries, apples, and walnuts
Prepare the dried stuffing mix according to the package instructions, using the water and butter. Combine the stuffing with the sausage.
Add the stuffing mixture to each acorn squash half. Place them face up in the baking dish. Return to the oven to cook for 35-45 minutes or until the squash is tender and can easily be pierced with a fork. For the air fryer, continue cooking upright for 25 minutes.

Notes

If your squash halves won’t sit upright without tipping over, cut a small piece off the bottom so that the squash sits upright.
When cooking in the oven, if the stuffing browns too quickly, put a piece of tinfoil over it while it finishes cooking.
Cooking times may vary depending on the size of the acorn squash.

Nutrition