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Best Cozy Stuffed Acorn Squash with Sausage & Cranberries

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This cozy stuffed acorn squash with sausage and cranberries is the perfect fall meal. Sweet, tender squash acts as an edible bowl for a savory, herby sausage stuffing with bursts of tartness from cranberries and crunch from pecans.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 lb ground Italian sausage (hot or sweet)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium apple (Granny Smith or Honeycrisp), diced
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley or sage for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavities with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 20 minutes.
  2. While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground Italian sausage, breaking it up with a spatula. Cook for 5-7 minutes until browned and cooked through.
  3. Add diced onion to the skillet with sausage. Sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Remove skillet from heat. Stir in diced apple, dried cranberries, chopped pecans, dried sage, dried thyme, and ground cinnamon. Mix well. Season with salt and pepper to taste.
  5. Remove pre-roasted squash from oven. Flip them cut-side up. Divide sausage mixture evenly among the four squash halves, mounding it up.
  6. Return stuffed squash to oven and roast for another 20-25 minutes until squash is fork-tender and filling is hot and bubbly.
  7. Let rest for 5 minutes. Garnish with fresh parsley or sage leaves if desired. Serve warm.

Notes

Partially pre-roasting the squash ensures it is perfectly tender without overcooking the filling. For a vegetarian version, skip the sausage and add mushrooms and chickpeas. To make ahead, prep filling and roast squash separately a day in advance, then stuff and bake when ready. For extra indulgence, sprinkle crumbled goat cheese or feta during the last 5 minutes of baking.

Nutrition

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

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