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Squash is truly one of the treasures of Autumn…and there are so many wonderful ways to serve it. There is something about stuffing it with goodies like apples and sausage that are especially appealing to me. The rich flavor of the squash is the base and the additions elevate it to something amazing.

You can use any small squash…it seems that acorn squash seems to be the most readily available and works out great.

Start out by roasting the squash. Split the squash in half and clean out the seeds.

Brush with olive oil and sprinkle with salt and pepper. Roast for until the squash is quite soft.

In the meantime, brown the sausage. Then sauté the onions, garlic and apples.

Scoop out the cooked squash into a large bowl.

Add in the sauteed onions and apples along with the sausage, breadcrumbs and chicken broth.

Mix it up and spoon into the squash shells.

Cover and bake…then sprinkle with pecans and bake a little longer.

Serve up!

Sausage And Apple Stuffed Squash

Autumn squash sauteed with apples, onions and fresh sage, sprinkled with pecans…absolute heaven. @mostdeliciouslife.com
Course Brunch, dinner, Entree, Main Course, Vegetables
Servings 4


  • 2 squashes, about 2 pounds each **I used acorn squash
  • 1 Tbsp olive oil
  • salt & pepper
  • 1 pound sausage **I use turkey sausage
  • 1 Tbsp olive oil
  • 1 med onion, diced
  • 1 tsp garlic, minced
  • 1 med granny smith apple, peeled and chopped
  • 1 Tbsp fresh sage, chopped
  • ¾ cup dried bread stuffing, seasoned
  • ½ cup chicken broth or stock
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup pecans, chopped


  • Preheat oven to 400°.
  • Cut squash in half and scoop out seeds.
  • Use a basting brush to spread the inside of each squash with olive oil. Sprinkle with salt and pepper.
  • Turn face down onto a sprayed baking tray. Roast for 30 minutes. Remove from oven and turn over with a metal spatula. Check doneness with a fork…the squash should be quite soft. Return to oven if necessary and continue baking until soft.
    Remove from oven and flip right side up and allow to cool.
  • Turn oven down to 350°.
  • Carefully scoop the squash out of each shell and into a large bowl.
  • Brown sausage. Remove from heat and drain off any oil.
  • Heat 1T olive oil in a separate skillet. Add onion and garlic and sauté about 3 minutes until softened.
  • Add apples and continue cooking and stirring until apples are soft.
    Remove from heat and stir in the sage.
  • Mix in seasoned bread crumbs and chicken stock.
    Salt and pepper to taste.
  • Gently sit the squash shells in a baking dish. Fill each shell, using all of the squash mixture.
  • Cover with foil and bake for 15 minutes.
  • Remove foil, sprinkle with pecans and bake for 5 more minutes.
Keyword acorn squash, apples, autumn cooking, sausage, squash