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Best Stuffed Acorn Squash with Sausage & Cranberries

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This Best Stuffed Acorn Squash with Sausage and Cranberries is the perfect fall dish for gatherings. Sweet roasted acorn squash is filled with a savory mixture of Italian sausage, dried cranberries, quinoa, and pecans, creating a flavor trifecta that will make you the star of any dinner party or holiday table.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound bulk Italian sausage (mild or hot)
  • 1 cup dried cranberries
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa
  • 1/2 cup chopped pecans
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chicken broth
  • 2 tablespoons maple syrup
  • Fresh parsley, chopped for garnish
  • 1/2 cup shredded Parmesan or Gruyère (optional)
  • 1 diced apple (Honeycrisp or Granny Smith, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits. Brush the cut sides and cavities with olive oil, then season generously with salt and pepper.
  3. Place the squash halves cut-side down on the prepared baking sheet. Roast for 25-30 minutes, until just tender when pierced with a fork. Remove from the oven and let cool slightly. Keep the oven on.
  4. While the squash roasts, heat a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook for 5-7 minutes, until browned and cooked through. Use a slotted spoon to transfer the sausage to a large bowl, leaving about 1 tablespoon of drippings in the pan.
  5. Reduce the heat to medium. Add the diced onion to the skillet with the reserved drippings. Cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
  6. Add the cooked onion and garlic to the bowl with the sausage. Stir in the dried cranberries, cooked quinoa, chopped pecans, sage, thyme, and cinnamon. Pour in the chicken broth and mix everything together. Taste and adjust seasoning.
  7. Flip the par-roasted squash halves cut-side up on the baking sheet. Divide the filling evenly among the four halves, mounding it slightly in the center.
  8. Return the baking sheet to the oven and bake for 20-25 minutes, until the filling is heated through and the squash is completely tender. If adding cheese, sprinkle it on during the last 10 minutes.
  9. Remove from the oven and let rest for 5 minutes. Drizzle each squash half with a little maple syrup, then garnish with fresh parsley. Serve warm.

Notes

You can par-roast the squash and make the filling up to 2 days ahead. Store separately in the refrigerator. On the day of your event, stuff and bake. For a vegetarian version, swap the Italian sausage for 1 cup of cooked lentils or crumbled tempeh. Toasting the pecans before adding enhances their flavor.

Nutrition

Keywords: stuffed acorn squash, sausage, cranberries, fall recipe, Thanksgiving, potluck, gluten-free

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