Reinvent your leftover Thanksgiving stuffing with this Apple and Sausage Stuffed Acorn Squash recipe!
It’s hard to say which meal is better - the big Thanksgiving day turkey dinner or feasting on the leftovers all weekend long.
Finding ways to reuse our turkey extras has never been an issue. This quick and easy BBQ Turkey Flatbread is one of our favorite ways to nosh turkey leftovers, but we’ve never done much with our leftover stuffing - until now.
These Apple and Sausage Stuffed Acorn Squash are so flavorful, you’ll forget that you’re eating day-old stuffing. In fact, you might find yourself making more stuffing just to have it on hand to make these beauties.
With only five main ingredients, these Apple and Sausage Stuffed Acorn Squash come together really quickly. Squash is cooked, sausage is browned, apples are sautéed and combined with the leftover stuffing and Kerrygold® Shredded Savory Cheddar Cheese. A few more minutes in the oven to melt the cheese is all the effort this recipe needs.
Add a side salad to make a meal or find small squash and use this recipe as a hearty, seasonal side dish.
My local store carries seasoned fresh pork sausage in the meat department. It has sage and a few other spices mixed into the ground pork, which makes the perfect complement to most Thanksgiving Day stuffings. Try to avoid Italian flavored sausages as they don’t pair as well with the apples.
If you can’t find a sage-seasoned sausage, most bulk breakfast sausages sold in the refrigerated section often have a similar flavor profile that would work well in this Apple and Sausage Stuffed Acorn Squash.
Try Delicata squash instead. It's definitely one of my favorite squashes! The skin is so thin, they are a breeze to cut. (Check out our Rosemary Roasted Delicata Squash recipe for more details). I also think a small sweet pie pumpkin would work well here, too, though I haven’t actually tried that combo yet.
First you have to prepare it. I like to slice a small sliver off the tops and bottoms of the squash before halving them crosswise and removing the seeds. This gives you a perfectly sturdy half of a squash that won’t roll around on your plate when you’re trying to eat it.
Next I’m all about roasting at a high oven temperature. That’s usually about 400 degrees. Brush a little olive oil on the squash before baking so the cut edges don’t dry out. And feel free to season with salt and pepper like I did. It just adds another layer of flavor to the dish.
Add some new flavor to your Thanksgiving Day leftovers with these tasty, seasonal Apple and Sausage Stuffed Acorn Squash.
Disclosure: This post was sponsored by Kerrygold®. We only share products with you that we personally use and love. Thanks for supporting the brands that make Garnish with Lemon possible.
Apple and Sausage Stuffed Acorn Squash
- 3 small acorn squash about 1 ¼ pounds each
- ½ pound seasoned pork sausage I used a sage-flavored breakfast sausage from my grocery store meat counter
- ¾ cup diced apple
- 3 cups prepared stuffing
- 1 cup Kerrygold® Shredded Savory Cheddar Cheese
- 1. Preheat oven to 375 degrees. Line a baking sheet with foil and set aside.
- 2. Slice off a small sliver of the bottom and top of each squash and then cut in half lengthwise. Scrape out seeds and place squash halves on baking sheet (small slice side down). Lightly brush insides of squash with olive oil and sprinkle with salt and pepper, Bake for 30 - 40 minutes or until tender.
- 3. Meanwhile, cook sausage in a skillet until almost cooked through. Add diced apple and cook for 3-5 more minutes or until apple is slightly softened and sausage is cooked through.
- 4. Place stuffing in a large bowl. Add sausage and apple mixture to bowl along with ½ cup shredded cheese. Stir to combine. Divide mixture among 6 squash halves and sprinkle remaining ½ cup of cheese evenly over squash. Bake for 5-7 minutes or until cheese is melted and stuffing is warmed through. Serve immediately.
Nutrition info not guaranteed to be accurate.