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Cozy Sausage Stuffed Acorn Squash: Easy & Best Fall Recipe

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This cozy sausage stuffed acorn squash with cranberries is a perfect fall dish—tender, caramelized squash filled with savory sausage, sweet apple, tart cranberries, and aromatic herbs. It’s quick, easy, and impressive enough for gatherings.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound sweet Italian sausage (casings removed)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium apple (like Honeycrisp or Fuji), peeled and diced small
  • ½ cup dried cranberries
  • 2 tablespoons fresh sage, chopped (or 1 teaspoon dried sage)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon maple syrup (pure maple syrup)
  • ¼ cup chicken broth (low sodium preferred)
  • ¼ cup panko breadcrumbs (optional)
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Place cut-side up on baking sheet. Brush with 1 tablespoon olive oil, season with salt and pepper. Roast for 20 minutes.
  3. While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage, breaking it up. Cook 5-7 minutes until browned. Transfer to a bowl, leaving about 1 tablespoon drippings in pan.
  4. Reduce heat to medium. Add diced onion to pan, cook 3-4 minutes until softened. Add garlic, cook 30 seconds until fragrant.
  5. Stir in diced apple and dried cranberries. Cook 2 minutes until apple softens slightly.
  6. Return sausage to pan. Add sage, thyme, maple syrup, and chicken broth. Simmer 2-3 minutes until liquid reduces. Adjust seasoning if needed.
  7. Remove par-roasted squash from oven. Spoon sausage mixture evenly into each cavity, mounding slightly. If using, mix panko and Parmesan and sprinkle over top.
  8. Return to oven and roast 20-25 minutes until squash is fork-tender and filling is hot and bubbly. For a golden crust, broil last 5 minutes.
  9. Let rest 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

Par-roasting the squash ensures it’s tender without drying out the filling. Use sweet Italian sausage for best moisture. For a vegetarian version, swap sausage for cooked lentils or crumbled tempeh. Leftovers keep in the fridge for up to 4 days and reheat well in the oven.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, fall recipe, acorn squash with cranberries, easy fall dinner

Find it online: https://eliplate.com/cozy-sausage-stuffed-acorn-squash-easy-and-best-fall-recipe/