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Cozy Stuffed Acorn Squash with Sausage and Cranberries

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A cozy stuffed acorn squash with savory-sweet sausage, cranberries, and pecans, roasted until tender and buttery. Perfect for fall gatherings or a comforting weeknight dinner.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 lbs each)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lb ground sausage (mild or maple breakfast sausage)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped and toasted
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup chicken broth (low-sodium)
  • ¼ 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. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and insides with olive oil, season with salt and pepper. Place cut-side down on baking sheet. Roast for 25 minutes until fork-tender but still holding shape.
  3. While squash roasts, heat a large skillet over medium heat. Cook ground sausage, breaking it up, for 5-7 minutes until browned. Transfer to a bowl with a slotted spoon, leaving about 1 tablespoon drippings in pan.
  4. Add diced onion to the same skillet. Cook 4-5 minutes until softened. Add minced garlic and cook 1 minute more until fragrant.
  5. Return cooked sausage to skillet. Add dried cranberries, toasted pecans, sage, thyme, red pepper flakes (if using), and chicken broth. Stir and simmer 2-3 minutes until cranberries plump and liquid reduces. Remove from heat and stir in Parmesan (if using). Adjust seasoning.
  6. Remove squash from oven and flip cut sides up. Divide filling evenly among the four halves, mounding slightly without packing too tight.
  7. Return stuffed squash to oven and bake 10-15 minutes until filling is heated through and tops are slightly golden. For a crispier top, broil last 2 minutes.
  8. Let squash rest 5 minutes before serving. Serve warm, garnished with fresh parsley or extra Parmesan if desired.

Notes

Toast pecans in a dry pan for 3-4 minutes for extra flavor. If squash is hard to cut, microwave for 2-3 minutes to soften skin. Don’t overstuff squash to prevent splitting. Let rest after baking for easier serving. Filling can be made 2 days ahead; assemble and refrigerate up to 24 hours before baking.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, fall recipe, cozy dinner, Thanksgiving side, gluten-free, easy weeknight meal

Find it online: https://recipebelle.com/cozy-stuffed-acorn-squash-with-sausage-and-cranberries-2/