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Apple, Sausage and Cheddar Stuffed Acorn Squash

A masterclass in textural contrast and seasonal layering. This dish reimagines the traditional savory pie by utilizing the natural form of the acorn squash as a vessel for a rich, sweet, and tart stuffing of mild Italian sausage, Granny Smith apples, and molten sharp cheddar.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

For the Squash
  • 2 medium acorn squashes halved and seeded
  • 1 tablespoon olive oil
  • 1 teaspoon apple pie spice
For the Stuffing
  • 1 tablespoon olive oil
  • 1 small onion peeled and diced
  • 1 small poblano pepper seeded and diced
  • 1 pound mild Italian sausage
  • 2 Granny Smith apples peeled, cored, and diced
  • 1 teaspoon apple pie spice
  • ½ teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • 4 ounces sharp cheddar cheese grated (about 1 cup)
  • Sour cream for garnish

Method
 

The Architectural Prep
  1. Preheat the oven to 400°F.
  2. Drizzle the cut side of the halved and seeded squash with 1 tablespoon olive oil and sprinkle with 1 teaspoon apple pie spice.
  3. Place the squash cut-side-down into a baking pan.
  4. Bake until the squash is fork-tender, approximately 20 minutes.
Developing the Filling
  1. Heat 1 tablespoon olive oil in a skillet over medium heat.
  2. Add the onion and poblano pepper and cook until the vegetables are soft, about 5 minutes.
  3. Add the Italian sausage and cook until brown and crumbly, approximately 5 more minutes.
Layering the Flavors
  1. Add the diced apples to the skillet.
  2. Season with an additional 1 teaspoon apple pie spice, salt, and pepper.
  3. Stir in the grated cheddar cheese until partially melted.
The Final Execution
  1. Remove the baking dish from the oven and turn the squash so they are cut-side-up.
  2. Spoon the apple-sausage filling generously into the hollowed centers.
  3. Return the dish to the oven and cook until the cheese is completely molten and bubbling, about 10 minutes.
  4. Garnish each portion with a dollop of cool sour cream before serving.