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Fall Sausage-Stuffed Acorn Squash


Article by Gaby Talarico

Photography by Gaby Talarico

I love fall for many reasons, but one is the seasonal food choices! The squashes, the hearty meals and the warm spices bring me happiness and joy. This dish encompasses all of these loves. The secret ingredient, in particular, is the ground thyme. Spices are also a secret to healthy eating! They are great way to add more flavor without adding calories from fats and sugars! The thyme in this dish brings out the savory and umami notes in the sausage that makes you want to eat more.

This dish is not only super flavorful, but it is also a great date night or dinner party wowing meal! It has great presentation and is easy to make. An all-in-one meal that impresses the ones you love—what more can you want!?!?! I hope you and your loved ones enjoy this dish as much as my family did.

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Fall Sausage-Stuffed Acorn Squash

Serves: 4


  • 1 Medium Yellow Onion Chopped (around 1 1/2 cup)
  • 1 lb Sweet Italian Sausage Links - Casings Removed
  • 2 Medium Acorn Squash, Cut in Half and De-Seeded
  • 2-3 Celery Stalks, Bottoms Cut Off, Thinly Sliced (around 1 cup sliced)
  • Extra-Virgin Oil
  • 1 tbsp Light Oil
  • 1 Sweet Apple, Diced (I used honey crisp) 
  • 1 tbsp Fresh Rosemary, Minced (2 large sprigs)
  • 1/4 tsp Ground Thyme
  • 1/2 tsp Sea Salt
  • 1/8 tsp Fresh Ground Pepper (or 5-6 grinds on the pepper grinder)
  • 1/2 cup Goat Cheese Crumbles
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  1. Preheat the oven to 400 degrees.
  2. Drizzle extra-virgin olive oil on the inside of each carved out acorn squash half. Line a sheet tray with aluminum foil and lay the acorn squash face down. 
  3. Cook the acorn squash for 35 min.
  4. While the squash is cooking, heat 1 tbsp of light oil in a deep dish sauté pan on medium-high heat.
  5. Add the onions and celery and sauté for 6-7 min or until the onions are softened and starting to lightly brown, stirring occasionally.
  6. Add your sausage removed from the casings and break it up continuously with a spoon, stirring it into the mixture. Cook for 4-5 minutes, or until completely cooked.
  7. Add your apples, rosemary and seasonings. Cook for an additional 2-3 minutes or until apples have softened, stirring occasionally.
  8. With the heat off, stir in your goat cheese until it has melted into the mixture. Reserve on the stove.
  9. When the squash are done, remove the pan from the oven and turn the oven to 350 degrees.
  10. Flip the squash on the pan and evenly fill each half with the sausage filling.
  11. Immediately place them back in the oven for 10 more minutes of cook time. Serve with a dressed salad and/or crunchy Italian bread.