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Cozy Sausage Stuffed Acorn Squash with Cranberries (Easy Fall Dinner)

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This cozy sausage stuffed acorn squash with cranberries is a perfect fall dinner that combines tender, caramelized squash with a savory, slightly sweet sausage filling. It’s hearty, comforting, and comes together in about 50 minutes.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound mild Italian sausage
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/2 cup cooked wild rice or brown rice
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons chopped pecans or walnuts (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 pulp. Place the squash halves cut-side up on the prepared baking sheet. Brush the cut sides and cavities with olive oil, then season generously with salt and pepper.
  3. Roast the squash for 25-30 minutes, until tender when pierced with a fork but still holding its shape.
  4. While the squash roasts, heat a large skillet over medium-high heat. Add the Italian sausage (remove casings if needed) and cook, breaking it up, until browned and cooked through, about 6-8 minutes.
  5. Add the diced onion to the skillet and cook for 3-4 minutes until soft. Stir in the minced garlic and cook for 30 seconds until fragrant.
  6. Remove the skillet from heat. Stir in the dried cranberries, cooked rice, fresh parsley, dried sage, dried thyme, and red pepper flakes (if using). Mix well. Taste and adjust seasoning with salt and pepper.
  7. Once the squash halves are done, remove from oven and let cool for 1-2 minutes. Divide the sausage filling evenly among the four squash halves, mounding slightly.
  8. If using, sprinkle Parmesan cheese and chopped nuts over the top of each stuffed squash half.
  9. Return to the oven and bake for another 10-15 minutes, until the filling is heated through and the top is lightly browned.
  10. Let the squash rest for 5 minutes before serving. Garnish with extra fresh parsley if desired.

Notes

Don’t overcook the squash in the first round; it should be tender but still firm. Use room temperature ingredients for better browning. Toast nuts separately for extra crunch. Make extra filling to freeze for another meal. Start the squash roasting first, then cook the filling while it’s in the oven.

Nutrition

Keywords: sausage stuffed acorn squash, fall dinner, stuffed squash, cranberries, easy dinner, comfort food

Find it online: https://lolaspoon.com/cozy-sausage-stuffed-acorn-squash-with-cranberries-easy-fall-dinner/