Maple Sausage Stuffed Acorn Squash Recipe
Warm up with this Maple Sausage Stuffed Acorn Squash! It’s a delicious blend of savory sausage, sweet maple, and tender veggies—perfect for fall!
Hey there, friends! If you’re looking for a cozy and comforting fall dish that’s packed with flavor and nutrition, then you’ve got to try this Maple Sausage Stuffed Acorn Squash recipe. It’s the perfect blend of sweet and savory, making it an ideal meal for chilly evenings or festive gatherings. Plus, it’s super easy to make!
Ingredients
- Olive Oil
- Acorn squash, cut in half, seeds removed, and scored
- Breakfast sausage, browned and crumbled
- Medium apple, peeled and diced
- Medium onion
- Fennel
- Pure maple syrup
- Chicken broth
- Fresh spinach
- Fresh Sage
- Fresh Thyme
- Red pepper flakes (adjust for spice level)
- Salt and pepper to taste
Instructions
- Preheat and Prep: Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This helps with easy cleanup and ensures your squash won’t stick!
- Prepare the Squash: Brush the scored tops of the acorn squash halves with ghee and season with a sprinkle of salt and pepper. Place them on your prepared baking sheet, cut side up, and roast in the oven for about 40 minutes. You’ll know they’re ready when they’re fork-tender and smell divine!
- Sauté the Onions: While your squash is roasting, grab a large skillet and caramelize those onions. Sauté them in some ghee (or butter) until they turn a beautiful golden brown. This step adds a rich, sweet flavor that’s just irresistible.
- Mix the Filling: Once the onions are nicely caramelized, add in the browned breakfast sausage, diced apple, spinach, chicken broth, sage, fennel, red pepper flakes, thyme, and a pinch of salt and pepper. Stir it all together and cook until everything is warmed through and the spinach has wilted.
- Stuff the Squash: After 40 minutes, take the roasted squash out of the oven and fill each half with the hearty filling. Drizzle a bit of pure maple syrup over the top for that sweet finish, then return them to the oven for another 15 minutes.
- Serve and Enjoy: Once they’re done, take them out and serve your Maple Sausage Stuffed Acorn Squash warm. Trust me, this dish will impress everyone at the dinner table and leave them coming back for seconds!
Why You’ll Love This Recipe
This Maple Sausage Stuffed Acorn Squash is not just delicious; it’s also nutritious! Acorn squash is packed with vitamins, fiber, and antioxidants, while the sausage and spinach provide protein and iron. Plus, the combination of maple syrup and spices creates a warm, cozy flavor profile that’s perfect for fall.
So, whether you’re making this for a family dinner, a holiday gathering, or just a cozy night in, this dish is sure to warm your heart and satisfy your taste buds. Give it a try, and let me know how it turns out! Happy cooking!
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Maple Sausage Stuffed Acorn Squash Recipe
Equipment
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 2 acorn squash (cut in half, seeds removed and scored)
- 2 tbsp extra-virgin olive oil
- 1 bulb chopped fennel
- 1 medium chopped onion
- ½ lb breakfast sausage (browned and crumbled)
- 1 medium diced apple
- ¼ cup pure maple syrup
- 4 tbsp chicken broth
- 1 tsp fresh chopped sage (or ¾ tsp dried sage)
- ½ tsp red pepper flakes (adjust if the spice is too much)
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- salt and pepper to taste
- 2 cups spinach
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Brush the scored acorn squash tops with olive oil and season with salt and pepper. Place them, cut side down, on the prepared baking sheet and roast in the oven for approximately 40 minutes, or until the squash is fork-tender.
- While the squash is roasting, preheat a large skillet over medium heat. Add 1 bulb chopped fennel and 1 medium chopped onion. Cook, stirring occasionally until they are almost cooked, about 4 minutes. Add 1 medium diced apple and cook for a couple minutes more. Add ½ lb breakfast sausage and cook until fully browned. Add ¼ cup pure maple syrup, 4 tbsp chicken broth, ½ tsp red pepper flakes, 2 tsp fresh thyme leaves, 1 tsp fresh chopped sage, salt and pepper to taste. Stir together. Add 2 cups spinach
- Remove the roasted squash from the oven. Fill the squash with the prepared filling and return them to the oven for an additional 15 minutes.
- Serve your Maple Sausage Stuffed Acorn Squash immediately for a delectable and hearty meal.
