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Cozy Stuffed Acorn Squash with Sausage & Cranberries

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This cozy stuffed acorn squash with sausage and cranberries is a simple, forgiving fall meal that feels like a hug. Roasted squash halves are filled with a savory sausage and cranberry mixture, then baked until perfectly tender.

Ingredients

Scale
  • 2 medium acorn squashes
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound ground mild Italian sausage (casings removed if using links)
  • ½ cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup fresh or frozen cranberries (if frozen, do not thaw)
  • ½ cup chopped pecans
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • ¼ cup crumbled feta cheese or goat cheese (optional)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut each acorn squash in half from the stem end to the point. Scoop out the seeds and stringy pulp with a spoon.
  2. In a medium bowl, whisk together the 2 tablespoons of olive oil, 1 tablespoon of maple syrup, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Brush or rub this mixture all over the cut sides and the insides of the squash halves. Place them cut-side down on a large baking sheet.
  3. Roast the squash for 20-25 minutes, or until a fork easily pierces the flesh.
  4. While the squash roasts, heat 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 5-7 minutes.
  5. Add the diced onion to the skillet with the sausage. Cook for 3-4 minutes, until softened and translucent. Stir in the minced garlic, chopped sage, and thyme, and cook for another 30 seconds until fragrant.
  6. Stir in the cranberries and chopped pecans. Cook for 2-3 minutes, just until the cranberries start to soften and pop a little. If using red pepper flakes, add them now. Taste and add salt and pepper as needed.
  7. Once the squash halves are tender, carefully flip them over on the baking sheet so the cut sides are facing up. Spoon the sausage-cranberry filling generously into each cavity, mounding it up.
  8. Return the filled squash to the oven and bake for another 5-10 minutes, to let the flavors meld and warm the filling through.
  9. Remove from the oven and let rest for 2 minutes. Sprinkle with crumbled feta cheese and fresh parsley if using. Serve hot.

Notes

For extra caramelization, brush the cut sides of the squash with more maple syrup before the final bake. The filling can be made ahead and stored separately. Leftover stuffed squash keeps in the refrigerator for up to 3 days; reheat 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://noshbelle.com/cozy-stuffed-acorn-squash-with-sausage-and-cranberries/