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Perfect Cozy Sausage Stuffed Acorn Squash Boats

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Sweet roasted acorn squash boats filled with savory Italian sausage, spinach, dried cranberries, and walnuts, topped with melted cheddar cheese. A comforting and flavorful fall-inspired meal that comes together in about 45 minutes.

Ingredients

Scale
  • 2 medium acorn squashes
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 pound ground mild Italian sausage
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup dried cranberries
  • 1/3 cup chopped walnuts
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup shredded sharp white cheddar cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil or parchment paper.
  2. Using a sharp knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon. Brush the cut sides and the cavity with olive oil, then season with a pinch of salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.
  3. Roast the squash for 25-30 minutes, until the flesh is tender when pierced with a fork. Remove from the oven and let it cool slightly. Keep the oven on.
  4. While the squash is roasting, 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 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving about 1 tablespoon of drippings in the pan.
  5. Reduce the heat to medium. Add the diced onion to the skillet and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  6. Return the cooked sausage to the skillet. Add the chopped spinach, dried cranberries, chopped walnuts, dried thyme, dried rosemary, and red pepper flakes if using. Cook for 2-3 minutes, stirring occasionally, until the spinach is wilted and everything is well combined. Taste and adjust seasoning with salt and pepper.
  7. Flip the roasted squash halves over so the cut sides are facing up. Divide the sausage filling evenly among the four squash halves, mounding it slightly in the center. Top each stuffed squash with shredded cheddar cheese.
  8. Return the stuffed squash boats to the oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly and the filling is heated through. If you want a golden-brown top, switch the oven to broil for the last 1-2 minutes—but watch it carefully.
  9. Let the squash boats rest for 5 minutes before serving. Sprinkle with fresh parsley and serve warm.

Notes

Don’t skip roasting the squash before stuffing—it ensures the squash is tender but not mushy. Toast the walnuts in a dry skillet for 2-3 minutes for extra flavor. If the squash halves are wobbly, slice a thin sliver off the bottom to create a flat surface. For a dairy-free option, skip the cheese or use a plant-based alternative.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, fall dinner, cozy dinner, acorn squash boats, easy dinner recipe

Find it online: https://jollyfork.com/perfect-cozy-sausage-stuffed-acorn-squash-boats/