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Best Savory Sausage Stuffed Acorn Squash Recipe

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This savory sausage stuffed acorn squash with cranberries is the perfect fall dinner—simple enough for a weeknight yet impressive enough for holidays. Sweet roasted squash, savory sausage, and tart cranberries come together in a balanced, crowd-pleasing dish.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound ground pork sausage (mild or sweet Italian)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/2 cup cooked quinoa or rice
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1/4 cup chopped pecans or walnuts (optional, for topping)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven. Line a baking sheet with parchment paper.
  2. Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Slice off a tiny piece from the bottom of each half so they sit flat. Scoop out the seeds and stringy pulp with a spoon.
  3. Brush the cut sides and cavity of each squash half with olive oil. Sprinkle lightly with salt and black pepper. Place the squash halves cut-side down on the prepared baking sheet.
  4. Roast for 25-30 minutes, until the flesh is tender when pierced with a fork and the edges are lightly golden.
  5. 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 (6-8 minutes). Leave about a tablespoon of fat in the pan.
  6. Reduce heat to medium. Add the diced onion to the skillet and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  7. Remove the skillet from heat. Stir in the dried cranberries, cooked quinoa (or rice), grated Parmesan, dried sage, dried thyme, and red pepper flakes (if using). Mix well. Taste and adjust seasoning with salt and pepper.
  8. When the squash is tender, remove the baking sheet from the oven. Using tongs, carefully flip each squash half over so the cut side is facing up. Let cool for a couple of minutes.
  9. Divide the sausage filling evenly among the four squash cavities. Pack gently but firmly.
  10. Return the stuffed squash to the oven and bake for another 12-15 minutes, until the filling is heated through and the top is slightly golden. For a crunchier top, broil for the last 2 minutes.
  11. Remove from the oven. Sprinkle with chopped pecans or walnuts and fresh parsley. Let rest for 5 minutes before serving.

Notes

For a vegetarian version, swap sausage for 1 cup cooked lentils or plant-based sausage. For dairy-free, omit Parmesan or use dairy-free alternative. To make ahead, roast squash and prepare filling up to 2 days in advance; stuff and bake at 375°F for 20-25 minutes when ready. Leftovers keep in the fridge for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: sausage stuffed acorn squash, stuffed acorn squash, fall dinner, acorn squash recipe, savory squash, cranberry sausage squash

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