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Cozy Stuffed Acorn Squash with Sausage and Cranberries

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Tender roasted acorn squash filled with savory sweet Italian sausage, tart dried cranberries, and fluffy quinoa or rice. This cozy fall dinner is quick, easy, and a guaranteed crowd-pleaser that even squash skeptics will love.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil, divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, freshly ground
  • 1 pound sweet Italian sausage
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa or rice
  • ½ cup dried cranberries
  • ¼ cup fresh flat-leaf parsley, chopped
  • ½ teaspoon dried sage
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • ¼ cup grated Parmesan cheese (optional)
  • 2 tablespoons chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven.
  2. Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp with a sturdy metal spoon.
  3. Brush the cut sides and cavities of the squash halves with 1 tablespoon of olive oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Place the squash halves cut-side down on a baking sheet. Roast for 15 minutes until starting to soften.
  4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sweet Italian sausage, breaking it up with a wooden spoon. Let it brown without stirring constantly for 6-8 minutes.
  5. Reduce heat to medium. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Remove the skillet from heat. Stir in the cooked quinoa or rice, dried cranberries, fresh parsley, dried sage, and red pepper flakes (if using). Taste and adjust salt and pepper as needed.
  7. Remove the pre-roasted squash from the oven. Carefully flip them over using tongs. Divide the filling evenly among the four squash halves, mounding it slightly in the center.
  8. If using, sprinkle the grated Parmesan cheese over the filling, followed by the chopped pecans or walnuts.
  9. Return the baking sheet to the oven and bake for 20-25 minutes, until the squash is fork-tender and the filling is heated through. If the tops brown too quickly, tent loosely with aluminum foil for the last 10 minutes.
  10. Let the stuffed squash rest on the baking sheet for 5 minutes before serving. Garnish with additional fresh parsley if desired.

Notes

Pre-roasting the squash halves briefly before stuffing ensures perfectly tender squash. Do not skip this step. For a vegetarian version, swap sausage for plant-based alternative or sautéed mushrooms and lentils. Leftover filling can be used to stuff bell peppers or mushrooms. Freeze assembled but unbaked squash for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, fall dinner, cozy squash recipe, Thanksgiving side dish, easy stuffed squash

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