Autumn Stuffed Squash with Apple & Sage


1 made it | 2 reviews | 0 photos

Autumn Stuffed Squash with Apple & Sage

Embrace all those fall feels with this stuffed winter squash recipe. Sage, apple, and apple cider add a nice autumnal spin on a classic stuffed squash. Easy to make and healthy! 


butternut squash, spaghetti, acorn, delicate or other favorite winter squash (sliced, seeds removed and baked about 40 minutes). If using a butternut squash the area with the seeds is a little too small to stuff. Make sure to cut out a little bit more of the squash above the seeded area to stuff. 

1lb of Ground Chicken, turkey, beef, or sausage. If using sausage use less salt in the dish.

1 tablespoon of olive oil

1 onion, chopped

1 pinch of cinnamon

1 cup carrots, chopped

2 cloves, garlic crushed

2 apples cored and chopped

4 leaves bunch of fresh sage chopped

1/2 cup apple cider. No cider, no problem. Chicken stock or water work fine, but add a pinch of sugar to the mix if you didn’t use cider.

Salt and pepper to taste.

Optional: 1 cup raisins (a really nice twist, try it), 


Step 1: For your squash, slice it in half, remove the seeds, and on a lightly oiled pan roast until tender (about 30-40 minutes) facedown. You can proceed to the other steps while it is roasting. NOTE: If using a butternut squash the area with the seeds is a little too small to stuff. Make sure to cut out a little bit more of the squash above the seeded area to stuff. Take that extra and cut it into chunks and roast with the squash, you will use it later. 

Step 2: Chop and prep your veggies, and fruit. Have them all ready to sauté. You want everything in similar sized chunks, but the carrots should be a bit smaller as they take longer to cook.

Step 3: To a pan on medium high heat add olive oil, carrots, and onions. Sauté 3 minutes stirring regularly. Next add your meat. Continue to sauté breaking up the ground chicken into small pieces with your spoon. Sauté about 3 more minutes.

Step 4. Add your apple and garlic, cinnamon, salt, and pepper (if adding raisins add now) and continue to sauté until all your vegetables are tender and your meat is cooked. During the last 2 minutes of cooking add 1/2 cup apple cider, or chicken stock to the pan to loosen from the pan. Add fresh sage and the small roast pieces of squash you removed and roasted earlier (if using butternut).

When everything is cooked remove from heat. Give it a taste, it should be nicely seasoned with a bit of spice. If it needs more salt, pepper, or cinnamon, add a touch. If you like your food spicy or with more exotic flavors get creative and sprinkle a little bit of your favorite dried spice in. This dish is friendly, even chili power works nicely.

Step 5. Add your filling to each half of the now tender pre-roasted squash and return to the over for 10 minutes so the flavors can meld.  Serve and enjoy.  You can actually eat the squash skin too! It is edible and nutritious! 

NOTE - If you chose a seasoned sausage over ground unseasoned meat, please be mindful it as already salted, so you will need less seasoning in this dish if any.


Reviews 2


September 24, 2020
I would definitely make this again. I did not use the ground chicken or any meat this time but might in the future. The smell, the look, and the taste is perfect for an Autumn dish!