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roasted stuffed acorn squash on a sheet tray

Stuffed Acorn Squash with Sausage and Apple

Fork tender roasted acorn squash stuffed with sweet and savory flavors of chicken sausage, sweet potato, apple and a splash of marsala wine.  Stuffed acorn squash is great as wholesome fall main dish or served up sliced as a side.
Course Main Dishes
Cuisine American
Keyword healthy stuffed squash, sausage and apple stuffing, stuffed acorn squash, stuffed acorn squash with sausage and apple
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 635kcal
Author Lauren


  • 2 acorn squash
  • 6 tablespoons olive oil divided
  • 1 large sweet potato diced
  • 1 yellow onion diced
  • 1 pound italian chicken sausage
  • 1 gala apple diced (see notes)
  • ½ cup chicken stock
  • 3 tablespoons marsala wine
  • salt and pepper


  • Roast the squash.  Preheat the oven to 375°F.  Line a sheet tray with parchment paper.  Cut a small piece of the tops and tips off the acorn squash so they will lay flat on the sheet tray.  Cut each acorn squash horizontally across the center and scoop out any stringy, seeded pieces.
  • Poke each piece of squash several times with a fork, drizzle with 3 tablespoons of olive oil and season with salt and pepper.  Roast in a 375°F oven for 35 minutes.  While the squash roasts, prepare the stuffing.
  • Sauté the stuffing.  In a large sauté pan, heat the remaining 3 tablespoons of olive oil over medium-high to high heat.  Once the oil shimmers, add the sweet potatoes and onions, cook for about 5 minutes stirring frequently until the sweet potatoes are just starting to soften and the onions are starting to brown.  Combine the apple with the ingredients in the pan, season with salt and pepper, and sauté for 1 minute longer.
  • Using a spatula or wooden spoon, break apart the sausage into bite sized pieces as it cooks.  Once the sausage is almost completely browned, about 3 to 4 minutes, deglaze the plan with the marsala wine.  Allow the wine to reduce, about 1 minute, then add the chicken stock to the pan.  Reduce the heat to medium-low and simmer until almost all the liquid is absorbed.  Remove from heat until the acorn squash is done roasting.
  • Stuff and roast.  Remove the roasted squash from the oven.  Scoop the filling and any pan juices into each of the acorn squash halved, pressing down gently to fill.  Return the squash to the oven and roast for 10 minutes.  Serve immediately.


  • You can use any apple you have handy, you just want it to be a medium sized apple.  I tend to stock my fridge with Honeycrisp since those are my fav, but gala tend to be the easiest to find, have great flavor, on the sweet side, but sturdy enough to hold up during cooking.
  • If using a cast iron skillet, start with the heat on high.  Adjust if you see the potato browning too quickly.
  • If trying to meal prep or make ahead, you can fill the squash with the sausage and apple filling then store or freeze for later.  When you're ready to eat just bring to room temperature first, then roast for 10 minutes in a preheated 375°F oven.


Calories: 635kcal | Carbohydrates: 56g | Protein: 22g | Fat: 38g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 1259mg | Potassium: 1165mg | Fiber: 7g | Sugar: 12g | Vitamin A: 13276IU | Vitamin C: 32mg | Calcium: 108mg | Iron: 3mg