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Cozy Stuffed Acorn Squash with Sausage Apple Cranberry

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This Cozy Stuffed Acorn Squash with Sausage, Apple, and Cranberry is a complete meal that feels like a hug on a plate. It’s the kind of recipe that makes you feel accomplished without spending all day in the kitchen.

Ingredients

Scale
  • 2 medium acorn squashes (about 1 to 1.5 pounds each)
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 1 lb ground pork sausage (mild or sweet Italian preferred)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium apple (Honeycrisp or Fuji), diced
  • 1/2 cup dried cranberries
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup chopped pecans or walnuts (optional, for topping)
  • Fresh parsley or sage, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut each acorn squash in half from the stem end to the pointy bottom. Scoop out the seeds and stringy pulp with a spoon.
  2. Brush the cut sides and insides of the squash halves with olive oil. Season generously with salt and pepper. Place them cut-side down on a baking sheet. Roast for 25-30 minutes, until you can easily pierce the flesh with a fork.
  3. 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 cooked sausage to a bowl, leaving about 1 tablespoon of drippings in the pan.
  4. Reduce the heat to medium. Add the diced onion to the pan with the sausage drippings. Cook for 3-4 minutes, until it starts to soften and turn translucent. Add the minced garlic and cook for another 30 seconds. Then, add the diced apple and cook for 2-3 minutes, just to soften it slightly.
  5. Add the cooked sausage back to the pan with the onions and apples. Stir in the dried cranberries, dried sage, dried thyme, and red pepper flakes (if using). Mix everything together until well combined. Taste and adjust seasoning with salt and pepper if needed.
  6. Once the squash halves are tender, carefully flip them over so they are cut-side up. Divide the sausage filling evenly among the four halves, piling it high.
  7. Return the stuffed squash to the oven and bake for another 12-15 minutes, until the filling is heated through and slightly colored on top.
  8. Remove from the oven and let them rest for about 5 minutes. Sprinkle with chopped pecans and fresh parsley or sage before serving. Serve warm.

Notes

Don’t overcook the squash the first time; aim for fork-tender, not falling-apart. Season the squash well with salt and pepper. Use a hot pan for the sausage to get a nice brown crust. Toast nuts before chopping for extra flavor. The filling can be made up to 2 days in advance; squash can be par-baked a day ahead.

Nutrition

Keywords: stuffed acorn squash, sausage apple cranberry, fall dinner, gluten-free, cozy meal

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