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Quick Sausage-Stuffed Acorn Squash with Cranberries

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A quick and easy weeknight dinner featuring tender roasted acorn squash stuffed with savory sausage, sweet dried cranberries, and aromatic herbs. Ready in under 45 minutes, this cozy and flavorful dish is perfect for busy nights and always gets rave reviews.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 pounds each)
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound ground pork sausage (mild Italian or breakfast sausage)
  • 1 small yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • ½ cup dried cranberries
  • ¼ cup chopped fresh parsley (optional)
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried thyme
  • Salt and pepper to taste
  • ¼ cup crumbled feta cheese or goat cheese (optional, for garnish)
  • 2 tablespoons toasted pumpkin seeds or chopped pecans (optional, for garnish)
  • Fresh parsley or thyme sprigs (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon.
  3. Brush the cut sides and cavities of the squash with 1 tablespoon of olive oil. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Place the squash halves cut-side down on the prepared baking sheet.
  4. Roast the squash for 20-25 minutes, until fork-tender.
  5. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes.
  6. Add the diced onion to the skillet and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  7. Remove the skillet from the heat. Stir in the dried cranberries, parsley (if using), dried sage, and dried thyme. Season with salt and pepper to taste.
  8. When the squash halves are done roasting, carefully flip them over using tongs. Divide the sausage mixture evenly among the four squash halves, mounding it slightly.
  9. Return the stuffed squash to the oven and bake for another 8-10 minutes, until hot and the filling is slightly crispy on top. If using cheese, sprinkle it on during the last 3 minutes of baking.
  10. Let the stuffed squash rest for 2-3 minutes before serving. Garnish with toasted pumpkin seeds or chopped pecans and fresh herbs if desired.

Notes

For best results, use a good-quality sausage. The squash can be roasted and the filling cooked up to 2 days in advance; assemble and bake when ready. Leftovers keep in the fridge for up to 4 days and reheat well in the oven at 350°F for 10-12 minutes. The dish can be frozen for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, quick weeknight dinner, fall recipe, gluten-free dinner

Find it online: https://morselora.com/quick-sausage-stuffed-acorn-squash-with-cranberries/