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Sausage and Apple Stuffed Acorn Squash:

This sausage and apple stuffed acorn squash is a taste of fall in your mouth! And what I love about this meal is that is makes for the perfect prep ahead meal to have ready to go after work.

Here is what you will need:

  1. Mild Italian chicken sausage or turkey sausage. But feel free to use whatever type of meat you prefer. And a vegetarian option can be made by using sautéed mushrooms and cooked quinoa.
  2. 2 acorn squash’s cut in half and the seeds removed or any type of squash you dig
  3. Diced apples
  4. Cilantro
  5. Red onion
  6. Fresh Sage
  7. Celery
  8. Fourth and Heart California garlic ghee (substitute avocado oil or coconut oil)

Roasting the squash:

The first thing I do is cut my acorn squash in half, remove the seeds, and bake 425 F for 30-35 minutes. I prefer to keep mine plain when roasting but feel free to add some oil, salt and pepper when roasting.

Preparing the stuffing:

And for the stuffing, add the ghee to pan and warm. Next, add the onions, celery, sage, salt + pepper, apples, and sauté for 5-7 minutes. And lastly, add the sausage, cilantro, and cook for 5-7 minutes or until no longer pink.

Stuffing the squash:

And once everything is done, add the stuffing mixture to the roasted acorn squash, and bake 400 F for 10 minutes. Once done top with fresh pomegranate seeds and more chopped sage.

Meal prep ahead of time:

I love to meal prep these ahead of time. And during  the week after work, I simply add to the oven and bake to warm through.

How to store:

I store in an airtight container in the refrigerator for 3-4 days. And the night I want to enjoy, I add to a lined baking dish, and bake 400 F for 10-15 minutes.

Check out these other fall inspired meals:

Quinoa Fall Harvest Salad

Stuffed Butternut Squash Boats


Stuffed acorn squash with chicken Italian sausage and apple


  • 2 acorn squash cut in half, seeds removed
  • 1 lb chicken Italian sausage or turkey italian sausage
  • 1 medium Apple
  • 2 Tbsp fresh chopped sage
  • 1/4 cup chopped cilantro
  • 1/3 cup chopped red onion
  • 1 Tbsp Fourth and Heart California garlic ghee Sub avocado oil or coconut oil
  • 1/3 cup chopped celery


  • Cut your acorn squash in half, remove seeds, and roast 425 for 30-35 minutes
  • Heat pan with ghee, add onions, celery, apples, sage, salt and pepper, and saute for 5-7 minutes
  • Add chicken or turkey sausage, cilantro, and cook for 5-7 minutes.
  • Stuff roasted acorn squash with chicken sausage
  • Bake stuffed acorn squash 400 F for 10 minutes
  • Top with fresh pomegrante seeds and fresh sage