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Cozy Stuffed Acorn Squash with Sausage and Cranberries

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Tender roasted acorn squash filled with savory sausage, sweet-tart cranberries, and crunchy pecans. A perfect fall comfort dish that’s easy enough for a weeknight and special enough for a holiday table.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 pounds each, halved and seeded)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound ground pork sausage (mild or spicy)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa (or brown rice, farro, or leftover stuffing)
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup crumbled feta cheese (optional, for topping)
  • Extra fresh parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Prep the squash: 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 with salt and pepper. Place cut-side down on the prepared baking sheet.
  3. Roast the squash for 25-30 minutes, until fork-tender and edges are caramelized.
  4. While the squash roasts, make the filling: Heat a large skillet over medium heat. Add the ground sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a plate, leaving about 1 tablespoon of drippings in the pan.
  5. Add the diced onion to the same skillet and cook for 4-5 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  6. In a medium mixing bowl, combine the cooked sausage, sautéed onions and garlic, cooked quinoa, dried cranberries, chopped pecans, fresh parsley, dried sage, dried thyme, and ground cinnamon. Mix well. Taste and adjust seasoning with salt and pepper.
  7. Flip the roasted squash halves cut-side up. Spoon the filling evenly into each cavity, pressing down gently.
  8. If using cheese, sprinkle it over the filled squash. Return to the oven and bake for another 10-12 minutes, until the filling is heated through and the cheese is melted and bubbly.
  9. Remove from the oven and let rest for 5 minutes. Sprinkle with extra fresh parsley and serve warm.

Notes

For best results, use sausage with good fat content to keep the filling moist. Toast the pecans in a dry skillet for 3 minutes to enhance flavor. If the filling seems dry, add a splash of chicken broth or apple cider. Leftovers keep in the refrigerator for up to 4 days and reheat well in the oven at 350°F for 10-15 minutes.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, fall recipe, comfort food, gluten-free, easy dinner

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