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Cozy Stuffed Acorn Squash with Sausage and Cranberries

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This cozy stuffed acorn squash with sausage and cranberries is a warm, savory, and slightly sweet fall dinner that even skeptics will love. It’s quick, easy, and made with simple ingredients for a crowd-pleasing meal.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • ½ cup dried cranberries
  • 1 cup cooked rice (white, brown, or wild)
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • ¼ cup chicken or vegetable broth (low-sodium preferred)
  • Optional: fresh parsley or toasted pecans for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squash in half lengthwise and scoop out the seeds and stringy bits.
  3. Brush the cut sides and cavities with olive oil and sprinkle with a pinch of salt and pepper.
  4. Place the squash halves cut-side down on a baking sheet or in a baking dish and roast for 15 minutes.
  5. While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the Italian sausage (casings removed) and cook, breaking it up, for 5-7 minutes until browned and cooked through.
  6. Add the diced onion to the skillet and cook for 3-4 minutes until translucent.
  7. Stir in the minced garlic and chopped sage and cook for 30 seconds to 1 minute until fragrant.
  8. Remove the skillet from heat and stir in the dried cranberries and cooked rice. Mix well and adjust salt and pepper to taste.
  9. Flip the roasted squash halves cut-side up. Divide the filling among the cavities, pressing gently to pack it in.
  10. Pour ¼ cup broth into the bottom of the baking dish (not over the squash).
  11. Return the dish to the oven and bake for 20-25 minutes until the squash is fork-tender and the filling is hot and slightly golden.
  12. Let the squash rest for 5 minutes before serving. Garnish with fresh parsley or toasted pecans if desired.

Notes

Don’t skip the pre-roast step for the squash—it ensures even cooking. Use a meat thermometer to ensure sausage reaches 160°F (71°C). Watch your salt, as sausage and cranberries can be salty. Let the squash rest before serving for best texture.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, fall dinner, easy stuffed squash, cozy dinner

Find it online: https://platebelle.com/cozy-stuffed-acorn-squash-with-sausage-and-cranberries-2/