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Stunning plated serving of Roasted Acorn Squash Stuffed with Sausage, Apple & Cheddar, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Roasted Acorn Squash Stuffed with Sausage, Apple & Cheddar

This recipe 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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Squash
  • 2 medium acorn squashes, halved and seeded
  • 1 tablespoon olive oil
  • 1 teaspoon apple pie spice
For the Stuffing Base
  • 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
For the Stuffing Finish
  • 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

Equipment

  • 1 Large metal baking sheet
  • 1 Heavy-bottomed cast-iron skillet
  • 1 Professional kitchen box grater
  • 1 Precision chef's knife

Method
 

The Prep
  1. Preheat the oven to 400°.
  2. Drizzle the cut side of the squash with 1 tablespoon olive oil and sprinkle with apple pie spice.
  3. Place the squash, cut-side-down into a baking pan.
  4. Bake until the squash is fork tender, about 20 minutes.
Developing the Filling
  1. Heat 1 tablespoon olive oil in a skillet over medium heat.
  2. Add the onion and pepper and cook until the veggies are soft, about 5 minutes.
  3. Add the sausage and cook until brown and crumbly, about 5 minutes more.
Layering the Flavors
  1. Add the apples to the pan.
  2. Season with 1 more teaspoon apple pie spice and some of the salt and pepper.
  3. Stir in the cheese.
Fill and Finish
  1. Pull the baking dish from the oven. Turn the squash so they are cut side up.
  2. Stuff the squash with the apple-sausage filling.
  3. Place the dish back into the oven and cook until the cheese is melted, about 10 minutes more.
  4. Garnish the stuffed squash with a dollop of sour cream.