Print

Cozy Stuffed Acorn Squash with Sausage & Cranberries

cozy stuffed acorn squash with sausage and cranberries - featured image
Print Recipe

This cozy stuffed acorn squash with sausage and cranberries is a savory-sweet fall dish featuring tender roasted squash filled with browned sausage, tart cranberries, and warm spices. It’s impressive enough for Thanksgiving but easy enough for a weeknight dinner.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil (for brushing squash)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound ground pork sausage (mild breakfast or sweet Italian)
  • 1 tablespoon olive oil (if sausage is lean)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium apple, peeled and diced (Honeycrisp or Fuji)
  • ½ cup dried cranberries
  • ⅓ cup pecans, roughly chopped (toasted)
  • 2 tablespoons fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup apple cider (or chicken broth)
  • 2 tablespoons maple syrup (pure)
  • Salt and pepper to taste
  • ¼ cup pecans, roughly chopped (for topping)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Optional: ¼ cup crumbled goat cheese or feta

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavity with olive oil, then season with salt and pepper.
  3. Place squash halves cut-side down on prepared baking sheet. Roast for 25-30 minutes until fork-tender but still holding shape.
  4. While squash roasts, heat a large skillet over medium-high heat. Cook ground sausage, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a plate, leaving about 1 tablespoon drippings in pan.
  5. Reduce heat to medium. Add diced onion to pan with drippings; cook 4-5 minutes until soft. Add garlic and cook 30 seconds until fragrant.
  6. Stir in diced apple, dried cranberries, sage, thyme, cinnamon, and nutmeg. Cook 2-3 minutes until apple softens.
  7. Return sausage to pan. Add apple cider and maple syrup; stir to combine. Simmer 2-3 minutes until liquid reduces slightly. Season with salt and pepper to taste.
  8. Toast ¼ cup chopped pecans in a small dry skillet over medium heat for 2-3 minutes until fragrant and lightly browned. Set aside.
  9. Remove roasted squash from oven. Carefully flip each half over. Spoon filling evenly into each cavity, pressing gently.
  10. Return stuffed squash to oven and roast 10-15 minutes until filling is heated through and edges caramelized. If using cheese, sprinkle on during last 5 minutes.
  11. Remove from oven; let rest 5 minutes. Sprinkle with toasted pecans and fresh parsley. Serve hot.

Notes

Roast squash cut-side down to keep flesh moist. Adjust roasting time based on squash size. Toast pecans for best flavor. Filling can be made up to 2 days ahead. For vegetarian version, swap sausage for 1½ cups cooked lentils. Store leftovers in refrigerator for up to 4 days. Reheat in 350°F oven for 10-15 minutes.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, fall recipe, gluten-free dinner, cozy squash recipe

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