I have vivid memories of my mother making acorn squash each fall season. We lived in Michigan with beautiful fall weather. Once every fall season, my mother would prepare this timeless, tasty, and fun to eat dish. I have adopted that tradition in my own home. My boys always look forward to eating straight out of the squash. Follow along as I make apple sausage acron squash.
In years past, I’ve always made acorn squash with some butter, sugar, and warm fall spices. But this year, I was inspired by @siftedfield and their acorn squash recipe with the addition of sausage. It was the perfect addition to our timeless tradition.
Apple Sausage Acorn Squash Ingredients
These ingredients fed our family of five.
- 3 acorn squash
- 6 tbsp of butter
- 2 pounds of ground sausage
- 1 large apple
- 2 tsp of salt
- Pepper to taste
- About 1/2 cup of maple syrup for drizzling over all of the squash
- 1 tsp of cinnamon
- 3/4 tsp of ground cardamom
- 1/2 tsp of ground ginger
- 1/4 tsp of ground cloves
This sausage recipe is similar to my maple cardamom breakfast sausage. Check it out here.
Apple Sausage Acorn Squash Recipe
Preheat the oven to 350F. Prepare the acron squash by slicing with a sharp knife in half from top to botton. From stem side to tip side. This way, the acorn squash will lay flat on a baking sheet. Scoop out the center seeds. Discard the seeds. Place a sheet of parchment paper on a baking sheet. Then, place the halved acorn squash on the parchment lined baking sheet.
Poke holes with a fork several times on the inside flesh of the acorn squash, without poking holes through the green skin. If you pike a hole through the skin, all of your yummy butter sauce with leak out of the squash.
Place 1 tbsp of butter in the center of each squash. Sprinkle with salt and pepper to taste.
Put the tray of acorn squash in the oven for approximately 30 to 45 minutes. Or until the yellow flesh of the acorn is soft to the fork.
After the squash is in the oven, start the sausage
While the squash is cooking, begin cooking the sausage filled with warm fall spices and apples. I used 2 pounds of ground pork to fill 3 acorn squash (6 halves).
Start by browning the ground pork over medium heat. While the meat is cooking, peel and chop one apple and gather the spices. Once the meat is fully cooked, stir in the spices and chopped apple.
Once the apple and spices are fully incorporated into the ground pork, reduce the heat to low, cover, and allow to simmer for about 5 minutes.
Check the doneness of the squash. If the squash is soft to the fork, remove the pan of squash from the oven. Evenly dispurse the pork sausage between each acorn half. Then drizzle each acorn half with maple syrup.
Return the pan of sausage filled acorn squash to the oven for 5 to 7 minutes at 350F. Remove from the oven and enjoy! Be careful not to poke a hole in the squash when removing it from the pan and plating it. If you poke a hole, all the yummy goodness from the squash will leak out. I served this meal with a side of rice.
I hope you enjoy this sweet and savory fall flavored acorn squash meal as much as we do! For more homemade inspiration and recipes, follow along @homesteadonlakeside
Apple Sausage Acorn Squash
Ingredients
- 3 Acorn squash (6 halves)
- 2 Lbs Ground pork
- 1 Large apple chopped
- 6 Tbsp Butter
- 2 Tsp Salt
- Pepper to taste
- 1/2 Cup Maple syrup for drizzling
- 1 Tsp Cinnamon
- 3/4 Tsp Cardamom
- 1/2 Tsp Ginger
- 1/4 Tsp Cloves
Instructions
- Preheat the oven to 350F. Prepare the acron squash by slicing with a sharp knife in half from top to botton. From stem side to tip side. This way, the acorn squash will lay flat on a baking sheet. Scoop out the center seeds. Discard the seeds. Place a sheet of parchment paper on a baking sheet. Then, place the halved acorn squash on the parchment lined baking sheet.
- Poke holes with a fork several times on the inside flesh of the acorn squash, without poking holes through the green skin. If you pike a hole through the skin, all of your yummy butter sauce with leak out of the squash.
- Place 1 tbsp of butter in the center of each squash. Sprinkle with salt and pepper to taste.
- Put the tray of acorn squash in the oven for approximately 30 to 45 minutes. Or until the yellow flesh of the acorn is soft to the fork.
- While the squash is cooking, begin cooking the sausage filled with warm fall spices and apples. I used 2 pounds of ground pork to fill 3 acorn squash (6 halves).
- Start by browning the ground pork over medium heat. While the meat is cooking, peel and chop one apple and gather the spices. Once the meat is fully cooked, stir in the spices and chopped apple.
- Once the apple and spices are fully incorporated into nether ground pork, reduce the heat to low, cover, and allow to simmer for about 5 minutes.
- Check the doneness of the squash. If the squash is soft to the fork, remove the pan of squash from the oven. Evenly dispurse the pork sausage between each acorn half. Then drizzle each acorn half with maple syrup.
- Return the pan of sausage filled acorn squash to the oven for 5 to 7 minutes at 350F. Remove from the oven and enjoy! Be careful not to poke a hole in the squash when removing it from the pan and plating it. If you poke a hole, all the tymmy goodness from the squash will leak out. I served this meal with a side of rice.
- I hope you enjoy this sweet and savory fall flavored acorn squash meal as much as we do! For more homemade inspiration and recipes, follow along @homesteadonlakeside
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