Sausage and Apple Stuffed Acorn Squash

Stuffed acorn squash is fall flavors in it's own bowl. This lunch or dinner is stuffed with Italian sausage, kale and sweet apples.


  • 2 small/med acorn squash, cut in half

  • 2 tbsp. olive oil

  • ½ lb. Italian sausage

  • 1 cup red onion, chopped

  • 1 cup green bell pepper, chopped

  • 1 clove garlic, minced

  • 1 medium apple diced

  • 1 tbsp. fresh thyme leaves, chopped

  • 1 cup kale, chopped

  • ¼ cup dried cranberries

  • Sea salt and pepper to taste, fresh parsley — for garnish if desired


  • Preheat oven to 425F and line a baking sheet with parchment paper.

  • Pour olive oil over the acorn squash and sprinkle with salt and pepper.

  • Bake in over for 50-60 minutes, until skin is soft and fork-tender.

  • Heat 1 tbsp. olive oil in a skillet over medium-high heat.

  • Add sausage and using a wood spoon break into coarse pieces.

  • Cook until brown. It’s about 5-6 minutes. Then, set it aside, but leaving fat in the skillet.

  • In the same skillet, add onions and green bell pepper; cook until they’re soft, 3-5 minutes. Add garlic and cook for 30 seconds.

  • Add diced apple, thyme and salt and pepper to taste. Cook for 1 minute and add chopped kale and cranberry. Cook for 2-3 minutes. Stir occasionally.

  • Bring back the sausage and stir well to combine and cook just for 1-2 minutes to blend flavors.

  • Preheat your broiler and divide apple-sausage filling among squashes.

  • Once filled, place the baking sheet under the broiler and broil until for 5 minutes or so. Garnish with fresh minced parsley and enjoy!

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