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Savory Sausage Stuffed Acorn Squash with Cranberries

sausage stuffed acorn squash - featured image
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A stunning and easy fall dish featuring roasted acorn squash halves filled with savory sausage, tart cranberries, and aromatic herbs. Perfect for impressing guests or a cozy weeknight dinner.

Ingredients

Scale
  • 2 medium acorn squashes, halved and seeded
  • 1 pound ground pork sausage (mild or sweet Italian recommended)
  • 1 cup fresh or frozen cranberries (not dried)
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 2 tablespoons pure maple syrup, divided
  • ¼ cup low-sodium chicken broth
  • 2 tablespoons olive oil, divided
  • Salt and pepper to taste
  • Optional garnish: fresh parsley or pomegranate arils

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Place cut-side up on baking sheet. Drizzle with 1 tablespoon olive oil and 1 tablespoon maple syrup. Season with salt and pepper. Rub to coat. Roast for 25-30 minutes until fork-tender but still holds shape.
  3. While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned (6-8 minutes). Transfer to a plate with a slotted spoon, leaving about 1 tablespoon drippings in pan.
  4. Add onion and celery to the pan. Cook until softened (4-5 minutes). Add garlic, sage, and thyme; cook 1 minute until fragrant.
  5. Return sausage to skillet. Add cranberries, remaining 1 tablespoon maple syrup, and chicken broth. Stir and cook 2-3 minutes until cranberries soften and start to pop. Season with salt and pepper.
  6. Remove roasted squash from oven. Spoon filling into each half, mounding slightly.
  7. Return to oven and bake 10-12 minutes until filling is heated through and cranberries are fully softened. Optionally broil 1-2 minutes for a crispy top.
  8. Let rest 5 minutes before serving. Garnish with parsley or pomegranate arils if desired.

Notes

For a vegetarian version, swap sausage for 1½ cups cooked lentils or plant-based sausage crumble. Add 1 cup cooked wild rice or quinoa for extra texture. To make ahead, roast squash and prepare filling separately up to 1 day in advance; stuff and reheat at 375°F for 15-20 minutes.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, fall dinner, gluten-free, easy stuffed squash

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