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Cozy Stuffed Acorn Squash with Sausage & Cranberries

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A hearty fall dish featuring tender roasted acorn squash filled with savory sausage, tart cranberries, and crunchy pecans. Perfect for weeknight dinners or holiday gatherings, this gluten-free recipe is both comforting and impressive.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 pounds each, halved and seeded)
  • 1 pound ground pork sausage (mild Italian or breakfast sausage recommended)
  • 1/2 cup dried cranberries (unsweetened or reduced sugar)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 medium apple, diced (Honeycrisp, Fuji, or Granny Smith)
  • 1/2 cup chopped pecans or walnuts, toasted
  • 2 tablespoons fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1/4 cup chicken or vegetable broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional: 1/4 cup grated Parmesan cheese
  • Optional: 2 tablespoons maple syrup

Instructions

  1. Preheat oven to 400°F (200°C). Position a rack in the middle.
  2. Cut acorn squashes in half from stem to tip. Scoop out seeds and stringy bits.
  3. Brush cut sides and cavities with olive oil. Season with salt and pepper. If using maple syrup, brush on. Place halves cut-side down on a rimmed baking sheet. Roast for 25-30 minutes until just starting to soften.
  4. While squash roasts, heat a large skillet over medium heat. Cook sausage, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a bowl with a slotted spoon, leaving about 1 tablespoon drippings.
  5. Add diced onion and celery to the same skillet. Cook over medium heat for 5-6 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  6. Add diced apple to skillet. Cook 2-3 minutes until just starting to soften. Remove from heat.
  7. In a large bowl, combine cooked sausage, onion-celery-apple mixture, dried cranberries, toasted pecans, sage, thyme, and broth. Stir gently. Taste and adjust seasoning.
  8. Carefully flip roasted squash halves over. Spoon filling evenly into each cavity, mounding slightly. Do not pack too tight.
  9. Return stuffed squash to oven. Roast for 20-25 minutes until squash is tender and filling is heated through. Tent with foil if tops brown too quickly.
  10. Optional: In last 5 minutes, sprinkle Parmesan cheese over tops. Let melt and get golden.
  11. Let squash rest for 5 minutes before serving.

Notes

Don’t over-roast the squash in the first stage; it should be just barely tender. Toast nuts for best flavor. Use pork sausage for moisture; if using turkey, add extra olive oil. Let rest 5 minutes before serving. For make-ahead, prepare filling up to 2 days ahead and roast squash a day ahead.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, fall recipe, gluten-free dinner, holiday side dish

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