The Dual Nature of Acorn Squash: Two Cozy Recipes for Fall

Here on the farm, we love celebrating seasonal ingredients in ways that feel both nourishing and practical. Today, we’re sharing two of our favorite acorn squash recipes: one that leans into warm spices and maple sweetness, and another that’s stuffed with savory goodness for a satisfying meal straight from the oven.

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Savory Stuffed Acorn Squash with Sausage, Apples & Sage

Prep Time: 15 minutes | Cook Time: 45-55 minutes | Total Time: ~1 hour

Ingredients (Serves 4):

• 2 medium acorn squashes, halved and seeded

• 1/2 lb ground sausage (pork, turkey, or plant-based alternative)

• 1 medium apple (e.g., Honeycrisp or Granny Smith), diced

• 1 small onion, finely chopped

• 1-2 cloves of garlic, minced

• 1 cup cooked wild rice, quinoa, or breadcrumbs

• 2 tablespoons fresh sage, chopped (or 1 tsp dried sage)

• 1/4 cup grated Parmesan or cheddar (optional)

• 2 tablespoons olive oil

• Salt and pepper to taste

Instructions:

1. Prep Squash: Preheat oven to 400°F. Brush acorn squash halves with 1 tablespoon olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender.

2. Make Filling: In a skillet, heat remaining 1 tablespoon olive oil over medium heat. Cook sausage, breaking it up, until browned (5-7 minutes). Add onion and garlic; cook until soft (3-4 minutes). Stir in diced apple and sage; cook for 2-3 minutes. Mix in cooked rice, quinoa, or breadcrumbs. Season with salt and pepper.

3. Stuff Squash: Flip roasted squash halves cut-side up. Spoon sausage mixture into each half. Sprinkle with cheese, if using.

4. Bake Again: Return stuffed squash to the oven for 10-15 minutes until heated through and cheese (if used) is melted. 

5. Serve: Garnish with extra sage or a sprinkle of nuts. Pair with a green salad or roasted vegetables for a complete meal.

Notes:

For a vegetarian twist, swap sausage for mushrooms or lentils, abundant at local markets in September

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Baked Maple Acorn Squash

Prep Time: 10 minutes | Cook Time: 40-50 minutes | Total Time: 50-60 minutes

Ingredients (Serves 4):

• 2 medium acorn squashes, halved and seeded

• 2 tablespoons butter (or vegan alternative)

• 2-3 tablespoons pure maple syrup (local maple syrup, if available)

• 1/4 teaspoon ground ceylon cinnamon or nutmeg (optional)

• Salt and pepper to taste

• Optional: Chopped pecans or walnuts for crunch

Instructions:

1. Prep Squash: Preheat oven to 400°F. Cut acorn squashes in half (stem to tip) and scoop out seeds with a spoon. (Save seeds for roasting!)

2. Season: Place squash halves cut-side up on a baking sheet. Add 1/2 tablespoon butter and 1/2-3/4 tablespoon maple syrup to each half. Sprinkle with a pinch of salt, pepper, and cinnamon or nutmeg (if using).

3. Bake: Roast for 40-50 minutes, until flesh is tender and edges are caramelized. (Test with a fork for doneness.)

4. Optional Crunch: Sprinkle chopped nuts over the halves in the last 5 minutes of baking.

5. Serve: Scoop out flesh or serve in halves as edible bowls. Pair with roasted meats, grains, or a fall salad.