Maple Glazed Acorn Squash with Sausage, Apple and Sage

October 31st, 2014

Acorn Squash Stuffed 1

If ever you are looking for a dish that epitomizes Fall, this would be the one.  Acorn squash, apples, parsnips, kale, sage, sausage and pecans are all at their peak in Autumn.  I found this recipe on a lovely website called Feasting at Home.  Sylvia is a caterer and her blog reflects the meals that she cooks at home.  The minute I saw this recipe I pinned it to my “Recipes to Try” file on Pinterest.

Acorn Squash stuffed 2V

It was well worth it.  We enjoyed it immensely.  This past week has been a glorious Fall spectacle.  The leaves are at their peak, the skies have been blue and the temperatures have been warm.  We were able to enjoy our stuffed squash on the porch with a lowering sun shining on the lake.  Nature and food at its finest.  I tried to hold on to the moment because winds of change are closing in on us.  Tonight the rains will come, the temperatures will drop and by morning we may have snow.

Acorn Squash stuffed 3

More changes are in store.  We leave for Florida the first of next week.  Closing the cottage for the winter is always a bittersweet affair.  Putting away the beach towels, emptying the freezer of reminders of a summer well spent, bringing in the deck furniture and saying goodbye to our comfy cottage is never easy.  But our Florida house is ready for us, at least for this season.  One of these years I would like to experience winter in the North Carolina mountains. The changing seasons have their appeal.

Acorn Squash 4

Enjoy this taste of Autumn.


Serves 6
3 small acorn squash
2 Cups peeled and diced parsnip ( two medium sized)
1 Cup Italian sausage, browned
1 Cup diced apple ( fuji or gala)
1/2 onion, diced
1 Cup (packed) chopped kale
2 T  packed, chopped sage
2 T Maple syrup
1/2 Cup maple glazed pecans (recipe below) or toasted pecans
3T Olive oil
Splash white wine, or hard cider
kosher salt
fresh nutmeg
Preheat oven to 400F
Cut Acorn Squash lengthwise and scoop out seeds with a spoon. Brush insides with a mix of 1 T olive oil and 1 T maple syrup. Sprinkle generously with salt and pepper and lay skin side up on a greased 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 in tact, and let cool. Place in a baking dish.
While squash is roasting in the oven, brown Italian sausage, set aside and wipe out pan. In the same pan, saute parsnips and onions in 2 T olive oil, on medium heat, until tender, about 10 minutes. Add apples 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 kale and pecans. When wine has evaporated, add 1 T maple syrup. Add sausage back in and taste for salt.
Fill the squash with the apple parsnip sausage mixture and place in a 350 F until heated through (about 15 minutes)


In a small bowl lightly coat pecans with maple syrup. Add a pinch of salt and cracked pepper.
Spread out on a greased baking sheet and bake 15-20 mins in a 400 F oven, mixing once after 10 minutes.
Remove, let cool. While cooling use a metal spatula to unstick them from the sheet pan.

22 responses to “Maple Glazed Acorn Squash with Sausage, Apple and Sage”

  1. Susan says:

    I adore squash! I just wish my husband shared my passion for it. I guess I was raised eating it and he was not. This looks like such a wonderful preparation and something I would certainly make just for myself. I will definitely give Sylvia’s site a look too!

  2. Penny @ The Comforts of Home says:

    That looks so wonderful Penny. I am going to try this one for sure!

  3. Madonna says:

    I have made something similar with delicata, but I pinned yours. I did not grow up eating squash, but I am so glad I discovered it.

    It is lovely that you have the best of both worlds between FL and NC.

  4. Absolutely this is fall with all of the rich colors and autumn apples. Really, really pretty Penny. Have a safe trip. The weather is wonderful here.

  5. I know how you feel about closing up you cottage…my husband and I felt the same way when we had the cottage in Maine. Your stuffed squash certainly does speak of all good things about fall…delicious, I’m sure. Have a safe trip to Florida.

  6. What a wonderful fall meal, Penny. I’m such a big fan of acorn squash and know I will love this recipe. The addition of parsnips and kale sounds delish.

  7. Monique says:

    I make a very similar Martha recipe..and another from my daughter..
    But not this one!
    Thank you..enjoy Florida!

  8. lindaraxa says:

    And now this is on my “to try” list! wonderful.

  9. cheri says:

    Hi Penny, what a wonderful dish, love everything about it. We go from phoenix to Oregon every year and I feel very much the same way, it’s always so bittersweet.

    • Penny says:

      I’ve been working on the kitchen, packing up things I cannot leave without. I have a feeling the hubs is going to yell about the Kitchen Aid mixer. LOL.

  10. Katie Zeller says:

    I just did something similar for a starter, with a small acorn squash… and walnuts since I don’t have pecans and without the meat, apples etc. I think I’ll try yours for a main course – looks delicious… and perfect for fall

  11. Kyla says:

    I have never cooked stuffed squash before but I’ll give it a try because I want to try something different for my contribution to Thanksgiving dinner. When I googled stuffed squash, this was the only recipe I was interested in! Thank you for posting!

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