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Easy Stuffed Acorn Squash with Sausage and Cranberries

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This easy stuffed acorn squash with sausage and cranberries is a quick and delicious weeknight meal that feels like a hug. It comes together in under an hour with simple ingredients, featuring sweet squash, savory sausage, and tart cranberries.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 1 pound bulk Italian sausage (mild or spicy)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/4 cup chopped fresh parsley (optional, for garnish)
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese (optional, for topping)

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 pulp. Brush cut sides and cavities with olive oil, then season with a pinch of salt and pepper. Place squash halves cut-side down on a baking sheet.
  3. Roast the squash for 20 minutes.
  4. While the squash roasts, make the filling: Heat a large skillet over medium-high heat. Add the bulk Italian sausage, breaking it up with a wooden spoon. Cook for 5-6 minutes until browned.
  5. Add the diced onion to the skillet and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  6. Remove skillet from heat. Stir in dried cranberries, dried sage, salt, and pepper. Mix well.
  7. After the squash has roasted for 20 minutes, remove from oven. Flip squash halves cut-side up. Divide the sausage mixture evenly among the four halves, mounding slightly.
  8. Return to oven and roast for another 20-25 minutes until squash is fork-tender and filling is heated through. If using Parmesan, sprinkle over tops during the last 5 minutes.
  9. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Don’t skip the pre-roast of the squash to ensure even cooking. If the tops brown too quickly, tent with foil. The filling can be made up to 2 days ahead. For smaller squash, reduce initial roasting time to 15 minutes.

Nutrition

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

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