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Easy Sausage Stuffed Acorn Squash with Cranberries

Easy Sausage Stuffed Acorn Squash with Cranberries - featured image
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A cozy fall dish featuring roasted acorn squash halves filled with savory sausage, tart cranberries, and warm spices, finished with a maple syrup drizzle. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil, divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, freshly ground
  • 1 pound ground pork sausage (mild or sweet Italian)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup fresh or frozen cranberries
  • 1 medium apple, diced (about 1 cup, Honeycrisp or Granny Smith)
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg, freshly grated if possible
  • ¼ cup low-sodium chicken broth
  • ¼ cup chopped pecans or walnuts (optional)
  • 2 tablespoons real maple syrup

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet or baking dish with parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavity with 1 tablespoon olive oil; season with salt and pepper.
  3. Place squash halves cut-side down on prepared baking sheet. Roast for 20-25 minutes until just starting to soften but still holds shape.
  4. While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through (6-8 minutes).
  5. Reduce heat to medium. Add onion and cook 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  6. Stir in cranberries, diced apple, sage, thyme, cinnamon, and nutmeg. Cook 2-3 minutes until cranberries start to soften.
  7. Add chicken broth and nuts (if using). Simmer 2-3 minutes until liquid reduces slightly. Adjust seasoning if needed.
  8. Remove par-roasted squash from oven and flip cavities up. Divide filling evenly among halves, mounding slightly.
  9. Drizzle about ½ tablespoon maple syrup over each filled squash half.
  10. Return to oven and bake 20-25 minutes until squash is tender and filling is hot and bubbly. Tent with foil if tops brown too quickly.
  11. Let rest 5 minutes before serving. Garnish with fresh parsley or thyme if desired.

Notes

Par-roasting the squash is crucial for even cooking. Do not use dried cranberries; fresh or frozen are essential for tartness. Leftover filling can be used in other dishes. For a vegetarian version, substitute plant-based sausage or cooked lentils and mushrooms.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, fall dinner, easy weeknight meal, gluten-free, one-dish meal

Find it online: https://lirafood.com/easy-sausage-stuffed-acorn-squash-with-cranberries/