Description
This cozy fall dish brings the perfect balance of sweet, savory, and herbaceous. Roasted acorn squash halves are filled with a hearty mix of sausage, apples, greens, and aromatic herbs — a comforting, nutrient-rich meal that’s beautiful enough for a holiday table but easy enough for any night.
Ingredients
3 large acorn squash, halved lengthwise and seeds removed
2 tbsp olive oil or coconut oil
1 large yellow onion, thinly sliced
3 garlic cloves, minced
1 lb Italian sausage or ground pork
1 large apple, peeled and diced
1 tbsp fresh rosemary, chopped
1 tbsp fresh sage, chopped
2 tsp fresh thyme, chopped
2 cups spinach, roughly chopped
Kosher salt & black pepper to taste
Instructions
Roast the squash: Preheat oven to 400°F (200°C). Brush squash halves with oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30–40 minutes until fork-tender and golden.
Make the filling: While squash roasts, heat oil in a skillet. Sauté onion until soft and golden, then add garlic and sausage. Cook until browned.
Add flavor: Stir in apple, rosemary, sage, and thyme. Cook 5–7 minutes until apples are tender. Add spinach and cook until wilted. Season to taste.
Assemble & serve: Flip roasted squash cut-side up. Fill with sausage mixture. Return to oven for 5–10 minutes to warm through if needed.
Optional: Sprinkle with Parmesan, toasted nuts, or a drizzle of balsamic glaze for an extra touch
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 410
- Sugar: 8g
- Sodium: 600mg
- Fat: 26g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 19g