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Best Easy Cozy Stuffed Acorn Squash with Sausage Recipe

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This cozy stuffed acorn squash with sausage and cranberries is a perfect fall meal, combining savory sausage, sweet cranberries, and tender maple-roasted squash. It’s quick, easy, and sure to become a seasonal favorite.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • 1 pound mild Italian sausage (casings removed)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup cooked wild rice blend
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans, toasted
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • 1/4 cup chicken broth
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil, then drizzle with maple syrup. Season with salt and pepper. Place cut-side down on the baking sheet.
  3. Roast the squash for 25-30 minutes until tender but not falling apart.
  4. While squash roasts, heat a skillet over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a bowl, leaving about 1 tablespoon drippings in the pan.
  5. Add diced onion to the same skillet and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  6. In a large bowl, combine cooked sausage, sautéed onions and garlic, cooked wild rice, dried cranberries, chopped pecans, sage, thyme, and cinnamon. Pour in chicken broth and stir. Season with salt and pepper to taste.
  7. Once squash halves are done, carefully flip them over. Divide filling evenly among the four halves, mounding slightly.
  8. Sprinkle Parmesan cheese over each stuffed half if using. Return to oven and bake for another 10-15 minutes until filling is heated through and cheese is melted and golden.
  9. Let squash rest for 5 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

Don’t skip the maple syrup on the squash—it adds a caramelized edge. Toast pecans for extra flavor. Avoid overstuffing the squash to ensure even heating. For a vegetarian version, swap sausage for cooked green lentils or plant-based sausage. Leftovers keep in the refrigerator for up to 3 days; reheat in a 350°F oven for 10-15 minutes.

Nutrition

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

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