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Cozy Stuffed Acorn Squash with Sausage and Cranberries

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Tender roasted acorn squash filled with savory Italian sausage, tart dried cranberries, and crunchy panko-pecan topping. A cozy, impressive fall meal that’s surprisingly easy to make.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 lb Italian sausage, casings removed
  • 1/2 cup dried cranberries
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup panko breadcrumbs
  • 1/4 cup pecans, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1/4 cup chicken or vegetable broth
  • Salt and black pepper to taste
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Wash acorn squash thoroughly.
  2. Cut squash in half from stem to root. Scoop out seeds and stringy bits.
  3. Brush cut sides and cavities with olive oil. Season with salt and pepper. Drizzle with maple syrup if using. Place cut-side down on a baking sheet. Roast for 30 minutes.
  4. While squash roasts, heat a large skillet over medium-high heat. Add sausage and cook, breaking it up, until deeply browned (6-8 minutes). Transfer to a bowl, leaving 1 tablespoon fat in pan.
  5. Reduce heat to medium. Add butter to pan. Add onion and celery; cook until softened (about 5 minutes). Add garlic, sage, and thyme; cook 1 minute until fragrant.
  6. Return sausage to pan. Add cranberries and broth. Simmer 2-3 minutes, scraping up browned bits. Season with salt and pepper.
  7. Flip squash halves over. Divide filling evenly among cavities, pressing gently.
  8. In a small bowl, combine panko and pecans. Sprinkle over filled squash. Drizzle with a little olive oil.
  9. Roast 20-25 minutes until squash is tender and topping is golden brown. Tent with foil if browning too quickly.
  10. Let rest 5 minutes before serving. Garnish with fresh sage or flaky sea salt if desired.

Notes

For a vegetarian version, substitute sausage with chickpeas or lentils. For dairy-free, use olive oil instead of butter. Leftovers keep in the fridge for up to 4 days. The squash skin is edible when roasted tender.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, fall recipe, cozy dinner, gluten-free option

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