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Savory Stuffed Acorn Squash with Italian Sausage

savory stuffed acorn squash - featured image
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A comforting and festive dish featuring roasted acorn squash halves filled with a savory mixture of Italian sausage, cranberries, and herbs. Perfect for holiday gatherings or a cozy weeknight meal.

Ingredients

Scale
  • 2 medium acorn squashes, halved and seeded
  • 12 ounces mild or spicy Italian sausage, casings removed
  • 1 cup fresh cranberries (or frozen)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 1/2 cup breadcrumbs (preferably panko, gluten-free if needed)
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
  • Salt and pepper to taste
  • 1/4 cup chicken broth (or vegetable broth)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Cut each acorn squash in half lengthwise and scoop out seeds and stringy bits. Brush cut sides with 1 tablespoon olive oil and sprinkle with salt and pepper.
  3. Place squash halves cut-side down on the baking sheet and roast for 30-35 minutes until tender but not mushy.
  4. While squash roasts, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté onion, celery, and garlic for about 5 minutes until softened.
  5. Add Italian sausage to the skillet, crumble and cook until browned and no pink remains, about 7-8 minutes.
  6. Stir in cranberries and chopped sage; cook 2-3 minutes until cranberries soften but hold shape.
  7. Transfer sausage mixture to a bowl. Stir in breadcrumbs, Parmesan cheese (if using), and chicken broth. Season with salt and pepper. Add more broth if mixture is dry.
  8. Flip roasted squash halves cut-side up. Spoon stuffing evenly into each half, mounding slightly.
  9. Return stuffed squash to oven and bake for another 15 minutes at 400°F until tops are golden and filling is heated through.
  10. Let squash cool for 5 minutes before serving.

Notes

If the filling is too wet before baking, add extra breadcrumbs to absorb moisture. Roast squash cut-side down for tender but structured flesh. Browning sausage properly adds depth and prevents greasiness. Fresh cranberries add tartness; soak dried cranberries before use. Sage is key for earthy warmth; rosemary or thyme can be used sparingly. Microwave squash halves for 8-10 minutes for a faster prep but oven roasting yields better flavor.

Nutrition

Keywords: acorn squash, stuffed squash, Italian sausage, cranberries, holiday recipe, easy dinner, savory stuffing

Find it online: https://sofiaspice.com/savory-stuffed-acorn-squash-with-italian-sausage-easy-holiday-recipe/