Print

Cozy Stuffed Acorn Squash with Sausage and Cranberries

stuffed acorn squash - featured image
Print Recipe

This cozy stuffed acorn squash with sausage and cranberries is a hug in food form. The natural sweetness of the squash pairs perfectly with savory sausage and tart cranberries for a comforting, balanced meal.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 lb ground sausage (mild Italian recommended)
  • ¾ cup dried cranberries
  • 1 medium apple, diced (Honeycrisp or Granny Smith)
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • ½ cup cooked quinoa or rice
  • ¼ cup chopped fresh parsley
  • 2 tablespoons olive oil
  • ½ teaspoon cinnamon
  • Salt and black pepper to taste
  • Optional: ¼ cup crumbled feta or goat cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the squash: Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Rub cut sides and cavities with 1 tablespoon olive oil, then sprinkle with salt, pepper, and cinnamon. Place squash halves cut-side down on a baking sheet. Roast for 25-30 minutes until fork-tender but still holds shape.
  3. Cook the sausage: While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to a plate, leaving about 1 tablespoon drippings in the pan.
  4. Sauté aromatics: Reduce heat to medium. Add chopped onion to the skillet and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  5. Build the filling: Return sausage to skillet. Add diced apple, dried cranberries, and cooked quinoa or rice. Stir and cook 2-3 minutes. Season with salt and pepper. Remove from heat and stir in fresh parsley.
  6. Stuff the squash: Flip roasted squash halves so cavities face up. Divide filling evenly among the four halves, mounding slightly.
  7. Bake again: Return stuffed squash to oven and bake 15-20 minutes until filling is heated through and tops are golden. If adding feta or goat cheese, sprinkle on during last 5 minutes. Tent with foil if tops brown too quickly.
  8. Rest and serve: Let squash rest 5 minutes before serving. Serve warm, garnished with extra parsley if desired.

Notes

For a vegetarian version, replace sausage with cooked lentils or crumbled tempeh. For a gluten-free version, ensure sausage is gluten-free and use quinoa. For a dairy-free option, skip the cheese. The filling can be prepared up to 2 days in advance. Leftovers keep in the refrigerator for up to 4 days and can be reheated in the oven at 350°F for 10-15 minutes.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, fall recipe, comfort food, easy dinner

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