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Cozy Stuffed Acorn Squash with Sausage and Cranberries

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A warm, hearty fall dinner featuring tender roasted acorn squash filled with savory Italian sausage, tart dried cranberries, and crunchy pecans. This easy recipe comes together in about 45 minutes and is perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound loose Italian sausage (mild or sweet)
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans, toasted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon dried sage (or 1 teaspoon fresh, chopped)
  • 1/4 cup chicken broth (or vegetable broth)
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp. Brush the cut sides and cavities with olive oil, then season lightly with salt and pepper.
  3. Place the squash halves cut-side down on the prepared baking sheet. Roast for 25-30 minutes, until the flesh is tender when pierced with a fork.
  4. While the squash roasts, heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a bowl, leaving about 1 tablespoon of drippings in the pan.
  5. Reduce heat to medium. Add the diced onion to the skillet and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds. Stir in the dried cranberries, chopped pecans, cinnamon, nutmeg, and sage. Cook for 1 minute more.
  6. Return the cooked sausage to the skillet. Pour in the chicken broth and stir. Simmer for 2-3 minutes until the liquid is mostly absorbed. Season with salt and pepper. Stir in Parmesan if using. Remove from heat.
  7. Once the squash halves are done, flip them cut-side up. Divide the filling evenly among the four halves, mounding slightly.
  8. Return the stuffed squash to the oven and bake for another 10-15 minutes until the filling is hot and tops are slightly browned. For extra color, broil for the last 2 minutes.
  9. Let the squash rest for 5 minutes before serving. Serve warm, with extra Parmesan if desired.

Notes

Pre-roasting the squash ensures perfect tenderness. Toast pecans for extra crunch. Season as you go for deeper flavor. The filling can be made up to 2 days ahead. For a vegetarian version, substitute chickpeas or lentils for the sausage.

Nutrition

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

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