Print

Cozy Stuffed Acorn Squash with Sausage and Cranberries

stuffed acorn squash with sausage and cranberries - featured image
Print Recipe

This cozy stuffed acorn squash with sausage and cranberries is a hearty, gluten-free fall dish that combines savory sausage, sweet-tart cranberries, and tender caramelized squash for pure comfort food magic.

Ingredients

Scale
  • 2 medium acorn squash (about 1 ½ to 2 pounds each)
  • 2 tablespoons olive oil, divided
  • Salt and freshly ground black pepper to taste
  • 1 pound sweet or mild Italian sausage, casings removed
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • 1 ½ cups cooked wild rice blend or brown rice
  • ½ cup dried cranberries
  • ¼ cup chopped fresh parsley, plus more for garnish
  • 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried rubbed sage)
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground cinnamon
  • ¼ cup chicken or vegetable broth
  • 2 tablespoons maple syrup
  • ¼ cup grated Parmesan cheese (optional)
  • ¼ cup toasted pecans or walnuts (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half from stem to root end. Scoop out seeds and stringy pulp. Rub cut sides and cavities with 1 tablespoon olive oil. Season with salt and pepper. Place cut-side down on the prepared baking sheet.
  3. Pre-roast the squash for 25-30 minutes until just tender when pierced with a fork. Remove from oven, let cool slightly, then flip over. Drizzle or brush each half with about ½ teaspoon maple syrup. Set aside.
  4. While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage, breaking it up, and cook for 5-7 minutes until browned and cooked through. Transfer to a large mixing bowl with a slotted spoon, leaving about 1 tablespoon drippings in the pan.
  5. Reduce heat to medium. Add diced onion and celery to the skillet. Cook for 5-6 minutes until softened. Add garlic, sage, thyme, and cinnamon; cook 1 minute until fragrant. Scrape into the bowl with sausage.
  6. Add cooked wild rice, dried cranberries, parsley, and broth to the bowl. Stir to combine. Taste and adjust seasoning with salt and pepper.
  7. Divide stuffing evenly among the four squash halves, mounding slightly. If using, sprinkle Parmesan cheese on top.
  8. Return baking sheet to oven. Roast for 15-20 minutes until stuffing is heated through and tops are lightly golden. Squash should be completely tender.
  9. Remove from oven and let rest for 5 minutes. Sprinkle with toasted nuts and additional parsley before serving.

Notes

Pre-roasting the squash cut-side down ensures even cooking. The stuffing should be moist but not soggy; start with ¼ cup broth and add more only if needed. For a vegetarian version, swap sausage for plant-based Italian sausage or a mix of mushrooms and lentils. The recipe can be made ahead up to 24 hours in advance; store pre-roasted squash and stuffing separately.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, fall recipe, gluten-free, comfort food, Thanksgiving side dish

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