When choosing winter squash, pick any kind you like, but just make sure they are smaller and similar in size so roasting times don’t vary too much.
Here we are using small acorn squashes, but little butternuts, pumpkins, delicata, kabocha or spaghetti squash would work well too.
With a sharp knife cut the squash in half and scoop out seeds with a spoon. You could also do these standing upright, reserving the tops for garnish, by cutting a little off the bottom so they have an even platform to stand on.
Brush insides with an equal mix of olive oil and maple syrup and sprinkle with salt and pepper.
Lay on a greased baking sheet and roast in a 400F oven until fork tender. Make the maple pecans (see below).
Place them in a baking dish and fill with the Apple Parsnip Sage mixture. Grate some fresh nutmeg over the top and place in a 350F oven.
You can also refrigerate them at this point, and bake them the next day. They will take longer to heat thru if coming out of the fridge, so bring to room temp first.
Maple Glazed Acorn Squash with Apple, Parsnip and Sage
- Prep Time: 30 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 mins
- Yield: 6
- Category: Main, fall dinner
- Method: roasted
- Cuisine: northwest
- Diet: Vegan
Description
Roasted Acorn Squash with sausage (or use vegan sausage), apple, parsnips, pecans and sage. Vegan-adaptable and can be made ahead.
Ingredients
- 3 small acorn squash
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- salt and pepper to taste
- ———–
- 1 cup Italian sausage- or use soy sausage, browned
- 2 tablespoons olive oil
- 2 cups peeled and diced parsnip (two medium-sized)
- 1/2 an onion, diced
- 1 cup diced apple (like a gala)
- 2 tablespoons chopped sage
- salt and pepper to taste
- Splash white wine (or sub water)
- 2 cups chopped kale
- 1/2 cup maple pecans (recipe below) or toasted pecans
- 1 tablespoon maple syrup
- fresh grated nutmeg (or ground)
Instructions
- Preheat oven to 400F
- Cut Acorn Squash lengthwise and scoop out seeds with a spoon ( or scoop after baking!). Brush insides with a mix of 1 tablespoon olive oil and 1 tablespoon maple syrup. Sprinkle generously with salt and pepper and lay skin-side up on a greased, or parchment lined baking sheet, and roast in a hot oven for 30-40 minutes, until you can pierce through skin and flesh with a fork. Remove from the oven and using a metal spatula, turn over, trying to keep caramelized edges intact, and let cool. Place in a baking dish.
- While squash is roasting in the oven, brown Italian sausage (or soy sausage), set aside and wipe out pan.
- In the same pan, saute parsnips and onions in olive oil, on medium heat, until tender, about 10 minutes.
- Add apples, kale and sage, and saute 5 more minutes, until apples are tender. You may need to add a little more olive oil. Generously Salt and Pepper to taste.
- Splash with a little white wine and add pecans. When wine has evaporated, add 1 T maple syrup. Add sausage back in and taste for salt, adding if necessary. Add a little fresh grated nutmeg or a pinch or two of ground. Fill the squash with the apple parsnip sausage mixture and place in a 350 F until heated through (about 15-20 minutes)
To Make Maple Pecans
- Pre heat oven to 400F
- In a small bowl, coat pecans with real maple syrup (only real maple will work here) Add a pinch of salt and some cracked pepper. Spread out on a greased baking sheet and using a timer, bake 8 minutes to start, in a 400 F oven, give them a mix, then bake another 7 – 13 minutes. These need to toast up nicely for the right “crunch,” but time will vary depending on your oven – so keep a close eye on these to make sure they don’t burn.
- Remove, let cool 3-4 minutes, then use a metal spatula to unstick them from the sheet pan. If they are completely stuck, place them back in the oven for a minute or two, to loosen, and try again. Then let cool completely, store in a zip lock bag. I make these in big batches and use in salads or cheese platters.
Notes
These can be made and stuffed ahead, then baked before serving. Make some with meat and keep some vegan.
Keywords: stuffed squash, roasted acorn squash, stuffed acorn squash recipe
Hi Sylvia! Quick question – you have us adding Kale at both Step 5 & 6. Should I assume this is divided, or is that a typo?
Currently making it now and will use my best judgement, but it seemed confusing in an otherwise straightforward recipe.
Thanks!!
★★★★★
Opps a typo -sorry Kyle!
One more thought…serve your awesome Rustic Pear Tart with Walnut Crust for dessert if you have space ?!
Love it thanks Catherine!
This really was delicious.
I am not a fan of sausage so i made this with organic ground pork and added some sausage-spices like paprika, rosemary, thyme, and sage.
The maple pecans added a nice crunch and warm nutty depth. This recipe is a new comfort food!
★★★★★
I’m always looking for new ways to cook acorn squash, and this recipe delivers in spades. I used a pound of bulk Italian sausage, subbed sweet potato for the parsnips and added 8 ounces of sliced baby Portobello mushrooms. This made more stuffing than I needed, which was great since we ate the leftover stuffing for breakfast topped with a fried egg. And those pecans—they’re addictive! My hubby said this one’s a keeper and I agree. Thank you for a great recipe!
★★★★★
The stuffing was so addictivly delicious that I was lucky there was enough left to stuff the acorn squash from my repeated sampling of it. Very nice presentation also. Burned my first batch of pecans but remade them and baked them a shorter time taking them out a bit sticky. They firmed nicely cooling on a plate and don’t stick together in storage. EXCELLENT flavors. I used 2 butcher Italian sausages: one sweet one spicy that I stripped from the casing. Great ratio/flavor combo.
I may try cubed roasted butternut squash with this stuffing as a top layer layer in a baking dish next. That way it might be scooped from the serving dish onto a plate or nestled into a bowl over wilted garlic spinach. The colors of deep green spinach with this orange squash and golden stuffing might be fab. Thank you so much for your most amazing chef skills and creativity. Every recipe is outstanding and so unique. Could not be better. Thank you for sharing your talents. Thanks Sylvia.
★★★★★
thanks so much Tracy!
I made this as a vegan dish and used Field Roast sage and apple sausage. The stuffing is absolutely delicious, but seemed to be a little on the dry side when I added it to the squash. Perhaps I was a bit off and didn’t add enough oil or maple syrup? I think I’ll try it again with a touch of vegan butter and an extra teaspoon of maple syrup. I also wonder how this would be with a spoonful of freshly made cranberry sauce.
★★★★
I bet that would help, a little oilve oil or vegan butter and more maple. Field roast has very little fat or moisture, so needs a little help.
I’ve been looking for creative fall meals that don’t include pasta and this one looked magnificent! It’s still in the oven, but we sampled the stuffing and HOLY CRAP, my husband’s eyes lit up like they only do for pizza and suspense movies! He NEVER reacts that strongly to new, breadless recipes.
I plan to incorporate this into our fall meal plans, but we’re homeschooling a madhouse full of kids and super strapped for time most days. Would the stuffing be good to make and freeze in bigger batches so that I only have to buy the squash and pecans and defrost the stuffing? If so, would I cook everything together like normal or leave, say, the apples uncooked? I’m pretty new to this whole meal planning/prep thing and could use guidance. Thanks!
★★★★★
I think that would work great- making ahead and freezing the stuffing! I would cook everything like normal and freeze.
I just made this, it looked so beautiful on the plate and it was so delicious, it was gone in minutes, the combination of the crunchy sweet and salty with the velvety roasted acorn squash was so divine! Fall is now officially my favorite food season! Thank you Sylvia!
★★★★★
We made this last night- what a wonderful mix of flavors and textures. My family isn’t really big on squash, but I think I will modify it with roasted sweet potatoes and adding them. Today, I took my leftovers and added some pomegranate arils, and I love the color and brightness they add! Thanks for another great recipe!
★★★★★
Came across the recipe and decided to make it today. To be honest it is different than the recipes I gravitate to, but the addition of the pecans and apples caught my attention. It came out wonderful! My husband and I really enjoyed it. Thank you for a great recipe!
★★★★★
We made this for the first time and absolutely loved it! My kids loved it too and that is the true test. We love it so much I want to know if you have any suggestions for making it into a stuffing for Thanksgiving. So replace the squash with sourdough breads chunks and cooking it in a casserole dish? Would love any suggestions you could share.
★★★★★
That would work and maybe add cubes of the squash too or cubes of butternut? You may need egg and broth too.
Hi Sylvia,
Can you recommend something else in place of the apple? I have a slight allergy to apples and pears.
Thanks!
Noemi
What about a dried fruit- cranberries? It just needs a little sweetness.
Thanks for the wonderful recipe Sylvia, I loved it so much it inspired me to do a video of it. Here’s the link. https://youtu.be/jJa4KEPoPuY
Or just google In The Kitchen With Pete on YouTube.
★★★★★
Love it Pete. I only ask that instead of posting my actual recipe on there, could you please link back to my original post? That would be appreciated.
This was probably one of the best things I’ve made this year! I happened upon a bunch of fresh chantrelle mushrooms and sautéed in butter before adding with the sausage. Thank you for sharing this recipe! Amazing!
Oh my goodness, love the addition of chantrelles! Thanks for sharing!
Hi Sylvia, I am thinking of making this as a Thanksgiving side. I’m trying to decide what, if any, steps I could do the day before…roast the squash? make the filling? stuff the squash and just reheat before eating? What do you suggest? I can’t wait to try it!
I think it would be fine to stuff them ahead and reheat!
This was DELICIOUS, thank you! Loved the sage and apple flavors coming through. Loving all the recipes you have here. Your website is the one I go to for the bulk of my dinner planning. I so appreciate having so many healthy recipes to choose from for my growing family and I 🙂
★★★★★
Awww, thanks Hilary!
This looks delicious and so lovely for fall. I am going to try it….but will the squash skins be soft enough to eat, or do you only eat the soft squash “innerds “ ?. Thanks!
Just the innards 🙂
These heart-shaped treasure boxes of Fall were delicious! It took me a long time to make them maybe because my parsnips were oencil-sized. I warmed them the next day in the roaring-hot brick oven at Sunnyfield Brick Oven Bakery, Tamworth, N.H. Perect Fall celebrations!
★★★★★
Just made this tonight. What a fabulous fall dish, with a wonderful mix of flavors! Followed recipe exactly– with one exception. I didnt use any maple syrup– but added a small amount of dried cranberries instead.
Thanks Jackie- Glad you enjoyed and made it your own.
Hey friend! Just wanted to let you know I featured this recipe in my “50 Paleo Fall Squash Recipes Roundup” I posted this weekend. I know I already commented on this recipe but…I couldn’t resist sharing it in the roundup 🙂 Thanks for the inspiration, keep the awesome recipes coming!
Here’s the link if you want to check it out! http://www.realfoodwithdana.com/paleo-winter-squash-recipes-roundup/
Thanks Dana!!!
Ohmygosh this looks mouthwateringly delicious. I’ve made stuffed acorn squash a couple times but never seem to get the cooking times quite right, ha! Love the addition of white wine here too. I’m so excited it’s finally fall again for those hearty delicious squashes 🙂 Great photography too! Can’t wait to try this one out!
Hi there! I featured this recipe in my fall recipe round up post today at http://physicalkitchness.com/healthy-paleo-fall-recipes/
Thank you for the inspiration!
Yum, this looks delicious! Perfect for the upcoming fall 🙂
Love that third photo– looks delicious and I agree that the colors pop. I’m looking to make a similar (yet different stuffed squash tonight) with apple sage Field Roast (veggie sausage) plus some other things, came here from Buzzfeed for inspiration!
Thanks for visiting Mary!!
I try it tonight!
This looks so awesome, I’m adding it to my meal plan!
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Fall is my favorite season, bc these squashes/apples root veggies always hit the spot. Made this tonight for my vegan teens and they were impressed. I did not use wine (which maybe I should have?) at end and felt there might be a tanginess missing… would adding citrus or balamic mess up the combo??
Glad they liked it. Yes, the recipe does need a touch of acidity, the reason for the wine. I think a tiny little balsamic would work great…or maybe even orange zest. Thanks for the feedback!
amazing photos! just curious about the camera technique?? Or maybe you just have a stunning dark kitchen, that makes everything pop?? heheh
thanks for the recipie, will make it this week, was just blankly glancing over at the little perky acorn squash perched on the fridge!
Now it’s met its doom…hahah
cheers!
Magda
Hi Magda,
Thank you..and nothing really tricky with the photography. We do have a limited amount of light in the kitchen and I don’t use any artificial lights. I have a dark table that i sometimes use to create a more wintery feel. Thats pretty much it. Thanks for visiting. 🙂
Looks delicious and the pictures are equally stunning!
Thanks!!
this looks amazing!
I always had a thing against squashes–my taste buds are convinced that eating them is like chomping straight into a jack-o-lantern–but I’ve ventured out to buy an acorn squash. Can’t wait to put this recipe (and my taste buds) back to the test!