Stuffed Acorn Squash
Hello, friends! It’s been a hot minute since I’ve added anything new here, but I’m excited to share some fresh ideas with you soon. Fall and the holidays are always such a fun time to get creative in the kitchen, and I absolutely love all of the savory comfort foods that come along with this cozy season. We are expecting a little one in February 2026, so whatever baby wants, baby’s been happily getting! It’s been an exciting and busy time filled with lots of nourishing meals and joyful moments.
Dinner the other night was all about cozy, autumn flavors—these roasted acorn squashes were the perfect little edible bowls of comfort. I filled them with a warm mixture chicken apple sausage, sauteed apples, toasted pecans, and tart cranberries, so every bite had that perfect balance of sweet, savory, and a little crunch. I finished them with a sprinkle of creamy goat cheese that melted just slightly into the filling, tying everything together in the most delicious way. It was one of those meals that looked impressive but came together simply—comforting, colorful, and exactly what a chilly evening called for.
To start, I halved two medium acorn squashes and scooped out the seeds, then brushed each half with a little olive oil and sprinkled them generously with salt and pepper. I placed them onto a baking sheet cut-side down and roasted at 400°F until tender and caramelized around the edges (about 35-40 minutes).
While the squash baked, I got the filling started in a large skillet with a drizzle of olive oil, diced yellow onion, and fresh minced garlic, letting them cook until soft and fragrant. Next, I added the diced apples and let them cook for a few minutes until they started to soften and release their sweetness. Then came the chicken apple sausage, which added the perfect balance of savory and a hint of spice. I sprinkled the thyme and Herbes de Provence to bring out that cozy, fall flavor, stirring everything together until the apples were tender and the sausage was lightly browned. Finally, I tossed in a handful of dried cranberries and crushed pecans for a touch of sweetness and crunch. By the time the squash was done roasting, the filling smelled so comforting, like autumn in a skillet!
When the squash halves were tender and golden, I turned them cut-side up and spooned the warm filling into each one, packing it in so every bite would have a little of everything. I popped them back into the oven for about 10 minutes or so to let all the flavors mingle and the edges get just a little caramelized. Lastly, I crumbled some creamy goat cheese over the top, which was the perfect finishing touch and brought everything together.
I hope you enjoy this recipe as much as we did! It’s one of those meals that make your home feel a little warmer on a chilly evening. If you make this recipe, I’d love to know! Share your version with me on socials (Instagram, Facebook, or Pinterest @melissamcdowellrd). Here’s to cozy kitchens, full hearts, and meals that bring us together.
Stuffed Acorn Squash
Ingredients
2 medium acorn squash, halved and seeds removed
2 tbsp olive oil (plus a drizzle for roasting)
Salt & pepper, to taste
1 medium yellow onion, diced
1-2 cloves fresh garlic, minced
2–3 gala apples, diced (about 2 cups)
1 tsp dried thyme
1 tsp Herbes de Provence
1 pkg (4 links) chicken apple sausage, halved lengthwise and sliced into small pieces
⅓ cup dried cranberries
¼ cup crushed pecans
Optional: ¼ cup crumbled goat cheese for topping
Instructions
Preheat oven to 400°F .
Slice acorn squashes in half and scoop out the seeds. Brush each half with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for 35-40 minutes, or until tender.
While the squash roasts, heat a drizzle of olive oil in a large skillet over medium heat. Add diced onion and minced garlic and cook for 1-2 minutes.
Add apples and cook for 3-4 minutes until they begin to soften. Sprinkle in thyme and Herbes de Provence, stir to combine. Lastly, add chicken apple sausage and continue to cook until lightly browned.
Reduce heat to low and then add dried cranberries and crushed pecans. Remove from heat once everything is well mixed and fragrant.
Turn the roasted squash halves cut-side up and carefully spoon the warm filling into each one, packing it in evenly.
Reduce oven temp to 350°F and return the stuffed squash to the oven for about 10 minutes, just to let the flavors meld together and the edges caramelize slightly.
Remove from the oven and crumble goat cheese over the top while the squash is still warm so it melts slightly. Serve immediately and enjoy!