It’s a taste that is perfect for fall.  The flavors meld beautifully and, on a crisp autumn day, seem to be made for each other. This is an easy recipe for busy days.


2 acorn squash

One apple, diced (gala, fuji, honeycrisp or red delicious)

Cooked chicken sausage, three large links (.8 lbs) diced, OR 3/4 lb. crumbled ground chicken seasoned to taste, OR six chicken patties, broken into small pieces.

Thin-sliced provolone optional

salt, pepper to taste


Halve squash and scoop out the seeds. Cut off pointed ends so those halves stand ready as bowls of deliciousness. Spray each half with avocado or coconut oil. Salt and pepper each half. Place on a baking tray lined with parchment paper and put the two halves in a preheated 400-degree oven for 30 minutes.  Remove from oven. Combine apple and chicken and place in each squash cavity.  Place a round of provolone on top of each squash if desired and if you’re not avoiding dairy. Return to oven for an additional 30 minutes. Serves 4.

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