Market Eats – Stuffed Acorn Squash

One of the best parts of the market is being able to cook using local and seasonal ingredients. That’s why we are featuring squash, yet again, as squash season is in full swing! However, squash is so versatile – there are over 100 varieties of squash – so there are tons of different recipes that you can make and they all taste so different. Today we are making a stuffed accord squash, packed with fresh ingredients that you can buy at the market this Saturday.

Maple Glazed Acorn Squash with Apple, Parsnip, & Sage – from Feasting at Home


  • Acorn Squash
  • 3 small acorn squash
  • 1 Tbsp olive oil
  • 1 Tbsp maple syrup
  • Salt & pepper to taste
  • Stuffing
  • 1 c Italian sausage, browned
  • 2 Tbsp olive oil
  • 2 c peeled & diced parsnips (2 parsnips)
  • ½ an onion, diced
  • 1 c diced apple, like a gala
  • 2 Tbsp chopped sage
  • Salt & pepper to taste
  • Splash white wine
  • 2 c chopped kale
  • ½ c toasted pecans
  • 1 Tbsp maple syrup
  • Fresh grated nutmeg (or ground)


  1. Preheat oven to 400 degrees F.
  2. Cut acorn squash lengthwise and scoop out seeds with a spoon. Brush insides with a mix of 1 Tbsp olive oil and 1 Tbsp 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 the skin and flesh with a fork. Remove from the over and using a spatula, turn over, trying to keep caramelized edges intact and let cool. Place in a baking dish.
  3. While squash is roasting in the oven, brown Italian sausage, set aside and wipe out pan.
  4. In the same pan, sauté parsnips and onions in olive oil, on medium heat, until tender, about 5 minutes.  
  5. Add apples, kale, and sage and sauté 5 more minutes, until apples are tender. You may need to add more olive oil. Generously salt and pepper to taste.
  6. Splash with a little white wine and add pecans. When wine has evaporated, a 1 Tbsp maple syrup. Add sausage back in and taste for salt, adding if necessary. Add a little fresh grated nutmeg or a pinch or 2 of ground. Fill the squash with the stuffing and place in a 350 degrees F heated oven until heated through (about 15-20 minutes).

Market Shopping List:

  • Acorn Squash
  • Maple Syrup
  • Italian Sausage
  • Parsnip
  • Onion
  • Apples
  • Sage
  • Kale
Photo Cred: Feasting at Home