Stuffed Acorn Squash with Sausage and Apples

It’s savory with the meatiness of pork and mushrooms yet the sweetness of apples compliments the pepper. The sausage has crunchy bits that round out the custardy sweet squash flesh. 

Apples and squash are easy to associate with fall but pork is a hidden fall flavor. Hogs were harvested in the fall as the weather cools so the meat wouldn’t spoil before it could be cured.  

This dish is the ultimate fall dinner party food. It highlights the season’s bounty and can easily serve as the entire main course. I think an argument can even be made that it’s like serving individual casseroles. If you give me that, I’ll step out on a limb and call it a comfort food. It’s so easy to cook it in advance. All you have to do is slide it into the oven about 30-45 minutes before you want to eat it.

Stuffed Acorn Squash with Sausage and Apples Ingredients
2 acorn squash
2 Tbl grapeseed oil
1 tsp salt
1 lb hot Italian sausage (loose it better but casing will work)
2 c rough chopped onion
¾ c chopped bell pepper
8 oz mushrooms
2 medium apples
Red pepper (optional)
4 oz Parmesan cheese

Stuffed Acorn Squash with Sausage and Apples Directions
Heat the oven to 400 degrees.

With a sharp knife, slice the 2 squashes in half pole to pole. You can cut a few small holes in the skin and put it in the microwave for about 5 minutes to soften the skin just enough to make it easier to cut.

Scoop out the seeds and stringy pulp with a spoon. Rub 1.5 Tbl of grapeseed oil and sprinkle ½ tsp salt on the flesh side of the squash. Put the squash cut side down on a sheet pan and rub the rind with ½ Tbl of grapeseed oil and ½ tsp of salt. 

Roast with the cut side down for about 50 minutes. The flesh will be fork tender and the part touching the pan should be golden brown. If you microwaved the squash too long, the flesh will be tender before it browns. Don’t overcook it because the squash needs to hold its shape so better for it not to be brown then for it to collapse.

While the squash cooks, heat a pan to medium heat. If your sausage is in casing, take a pair of kitchen shears or a sharp knife and slit it down the length of the link. Turn the casing inside out so the meat falls out of the case. Add 1 lb of Italian sausage to the pan, it should sizzle and keep sizzling. If it doesn’t sizzle, increase the heat. You’ll want to break up the meat as it cooks with a spatula. I find a firm spatula (not a fish spatula) works really well.

When the meat is dark browned, but still chunky, add 2 c chopped onion and ¾ c chopped bell pepper to the pan. Chop 8 oz mushrooms into ¼” dice and add it to the pan.

Chop the apples. Set the apple upright then take a knife and slice down vertically to create ½” thick planks. Rotate the apple and repeat until only the core remains upright. Stack a couple of the planks and slice it into ½” strips. Rotate it 90 degrees and cut into ½” squares. Repeat until the two apples are cubed. Add it to the meat pot once the mushrooms are small and soft. Give it an occasional quick stir until the apples soften but don’t lose its shape.

Taste. Add salt if needed. Most likely the sausage will have enough salt. You should have a little bit of a pepper kick, but not hot. Add cayenne if needed.

Turn the squash so the flesh side is up and scoop the meat mixture into the squash cavity. Put enough mixture into the cavity that it mounds a little. Scatter the extra filling in a single layer on the sheet pan. 

Grate 4 ounces of cheese and sprinkle the stuffing that is in the acorn squash with the cheese. Do not top the meat directly on the pan with cheese.

Put the squash in the oven until the cheese melts and the center is hot.

Notes
You don’t need a super firm apple like a Granny Smith, but you don’t want a soft apple either. Most apples will work well for this recipe.

If you can’t find hot Italian sausage, add cayenne or red pepper flakes to the dish. You want the spicy and sweet contrast.