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Cozy Sausage Stuffed Acorn Squash with Cranberries

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A hearty and comforting fall dinner featuring tender roasted acorn squash filled with savory sweet Italian sausage, tart dried cranberries, and crunchy pecans. This gluten-free, one-dish meal is perfect for cozy nights and holiday tables alike.

Ingredients

Scale
  • 2 medium acorn squashes
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound sweet Italian sausage (casings removed)
  • 1 small yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried rubbed sage)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1/4 cup chicken or vegetable broth (low-sodium)
  • 1/4 cup crumbled feta or goat cheese (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Carefully cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavities with olive oil, then season generously with salt and pepper. Place squash halves cut-side down on a baking sheet. Roast for 30 to 35 minutes, until fork-tender and edges are caramelized.
  2. While squash roasts, heat a large skillet over medium-high heat. Add sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (6 to 8 minutes). Transfer sausage to a bowl, leaving about 1 tablespoon of rendered fat in the pan. Reduce heat to medium, add diced onion, and cook for 4 to 5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  3. Return cooked sausage to the pan. Add dried cranberries, chopped nuts (if using), sage, and thyme. Pour in broth and stir. Simmer for 2 to 3 minutes until liquid is mostly absorbed. Taste and adjust seasoning with salt and pepper.
  4. When squash halves are tender, carefully flip them over using tongs. Divide sausage filling evenly among the four cavities, mounding slightly. Sprinkle with cheese if using. Return to oven and bake for another 10 to 15 minutes, until filling is hot and cheese is melted and golden.
  5. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and serve warm.

Notes

Don’t rush the squash roasting; undercooked squash is tough. Use your hands to mix the filling for even distribution. Toast nuts in a dry skillet for extra flavor. Watch the salt as Italian sausage is already seasoned. Make ahead by roasting squash and cooking filling up to 2 days in advance; store separately and bake when ready. Overfilling squash halves can cause spillage; any extra filling is delicious on its own.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, fall dinner, gluten-free dinner, cozy squash recipe, cranberry sausage squash

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