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Cozy Stuffed Acorn Squash with Sausage and Cranberries: Easy Fall Dinner

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A cozy stuffed acorn squash with savory sausage, tart cranberries, and a maple-pecan topping, perfect for fall dinners and holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • 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 cup cooked wild rice blend
  • ½ cup dried cranberries
  • ¼ cup chopped fresh parsley
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh rosemary, chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup grated Parmesan cheese (optional)
  • ¼ cup chopped pecans
  • 2 tablespoons maple syrup
  • Fresh sage leaves for garnish (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 bits. Rub the cut sides and cavities with 1 tablespoon of the olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Place cut-side down on the prepared baking sheet. Roast for 25 minutes.
  3. While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Cook until browned and cooked through, about 6-8 minutes.
  4. Reduce heat to medium and add the diced onion. Cook until softened, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Remove the skillet from heat. Stir in the cooked wild rice, dried cranberries, fresh parsley, sage, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper. If using Parmesan, stir it in now. Taste and adjust seasoning.
  6. After 25 minutes, carefully flip the squash halves over using tongs.
  7. Divide the filling evenly among the four squash halves, mounding it slightly in the center.
  8. In a small bowl, mix the chopped pecans with the maple syrup. Sprinkle this mixture over the stuffed squash.
  9. Return the stuffed squash to the oven and bake for another 15-20 minutes, until the filling is hot and the tops are lightly browned.
  10. Let the squash rest for 5 minutes before serving. Garnish with fresh sage leaves if desired. Serve warm.

Notes

Par-baking the squash is essential for tender squash without mushy filling. Don’t overstuff the squash; a generous mound is fine but avoid towering piles. Taste the filling before stuffing to ensure proper seasoning. For a vegetarian version, swap sausage for 1½ cups cooked lentils. For a vegan option, use plant-based sausage or lentils, skip Parmesan, and use vegan butter substitute. Leftovers keep in the fridge for up to 4 days; reheat in a 350°F oven for 10-15 minutes. To freeze, assemble unbaked squash, wrap tightly in foil, and freeze for up to 3 months; bake from frozen adding about 20 minutes.

Nutrition

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

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