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Cozy Sausage-Stuffed Acorn Squash Recipe

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This cozy sausage-stuffed acorn squash recipe is a one-pan wonder that combines sweet, nutty squash with savory Italian sausage, tart dried cranberries, and toasty pecans. A simple shortcut—stuffing the squash with raw sausage—saves time and dishes while delivering juicier, more flavorful results.

Ingredients

Scale
  • 2 medium acorn squash (about 1½ pounds each)
  • 2 tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound sweet Italian sausage (casings removed)
  • 1 small yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium apple (Honeycrisp or Fuji), finely diced (about 1 cup)
  • ½ cup dried cranberries
  • ⅓ cup chopped pecans, toasted
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • ¼ cup crumbled feta or goat cheese (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  2. Cut each acorn squash in half from stem to tip using a sharp chef’s knife. Scoop out the seeds and stringy pulp with a large spoon. Pat the inside dry with a paper towel.
  3. Brush the cut sides and cavity of the squash with olive oil. Sprinkle with salt and pepper. Place the halves cut-side down on a rimmed sheet pan. Roast for 20 minutes.
  4. While the squash roasts, make the filling: In a medium bowl, combine the raw sausage (casings removed), diced onion, minced garlic, diced apple, dried cranberries, chopped pecans, dried sage, dried thyme, and red pepper flakes (if using). Mix with your hands until evenly combined.
  5. After 20 minutes, carefully flip the squash halves cut-side up using tongs. Pour off any liquid from the pan.
  6. Divide the filling evenly among the four squash halves, packing it gently into the cavity without overstuffing.
  7. Return the pan to the oven and roast for 25-30 minutes more, until the squash is fork-tender and the internal temperature of the sausage reaches 160°F (71°C).
  8. Let the stuffed squash rest on the pan for 5 minutes. Sprinkle with fresh parsley and crumbled cheese (if using). Serve warm.

Notes

Don’t skip the pre-roast of the squash; it ensures the squash is tender. Pour off any liquid from the pan after the pre-roast to avoid steaming the filling. Use your hands to mix the filling for even distribution. Let the sausage sit at room temperature for 15 minutes before mixing if it’s very cold. Avoid overstuffing the squash to ensure even cooking. For reheating leftovers, warm in a 350°F (175°C) oven for 10-15 minutes.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, fall dinner, gluten-free, one-pan meal, cozy dinner

Find it online: https://novanosh.com/cozy-sausage-stuffed-acorn-squash-recipe/