Stuffed Acorn Squash with Apples & Sausage

Acorn Squash with Apple

This is a savory – sweet stuffing for the acorn squash. We had it with quinoa.


  • 1 medium – large acorn squash
  • 6oz (180gr) sausage
  • 1 medium leek, trimmed and sliced
  • 2 cloves garlic, minced
  • 1 medium, tart apple, peeled and chopped
  • 1/3 cup walnuts, roughly chopped
  • 2 tbs fresh sage, chopped
  • 2 tbs brown sugar
  • 1 tsp paprika
  • 2 tbs pumpkin seeds
  • 2 tsp olive oil


  • Cut squash in half and scoop out seeds.
  • Place face down on a baking tray and bake in 400F (200C) oven for 25 minutes.
  • Heat the oil in a nonstick skillet over medium heat.
  • Sauté the leeks for 5 minutes then add the garlic, apple and sausage.
  • Sauté until sausage starts to brown, breaking it up as fine as possible.
  • Add sage, walnuts, brown sugar, stir until sugar melts.
  • Cover and keep on very low heat until needed.
  • To assemble:  When squash are ready (they should be almost done) remove, turn cut-side up, and fill with the stuffing.
  • Sprinkle with pumpkin seeds and bake for 10 minute


You could substitute a small pumpkin or butternut squash for the acorn squash. Most of the prep is done while the squash bakes. 


Keywords: acorn squash, stuffed winter squash

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