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Cozy Stuffed Acorn Squash with Sausage & Cranberries

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A quick and easy fall dish featuring tender acorn squash halves stuffed with savory Italian sausage, sweet dried cranberries, and fluffy rice or quinoa, all baked to perfection. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 lb Italian sausage, casings removed
  • 1/2 cup dried cranberries
  • 1 cup cooked rice or quinoa
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh sage, chopped
  • 1 tsp fresh thyme leaves
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Optional: toasted pecans or walnuts, fresh parsley, crumbled feta or goat cheese

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with 1 tbsp olive oil, season with salt and pepper, and drizzle with 1 tbsp maple syrup. Place cut-side down on a baking dish.
  3. Roast squash for 25-30 minutes until just fork-tender but still holding shape.
  4. While squash roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to a bowl, leaving drippings in pan.
  5. In the same skillet, add diced onion and celery. Cook 4-5 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
  6. Return sausage to skillet. Add cooked rice or quinoa, dried cranberries, chopped sage, and thyme. Stir to combine and cook 2-3 minutes. Season with salt and pepper.
  7. Flip roasted squash halves cut-side up. Divide filling evenly among the four halves, mounding slightly.
  8. Return stuffed squash to oven and bake 15-20 minutes until filling is heated through and tops are golden. Optionally broil last 2 minutes for extra color.
  9. Drizzle remaining 1 tbsp maple syrup over squash. Add optional toppings (nuts, cheese, parsley).
  10. Let rest 5 minutes before serving.

Notes

Don’t overcook squash in first roast; it should be just fork-tender. Use room temperature ingredients for even heating. Toast nuts before adding for deeper flavor. Make extra filling for larger squash cavities or leftovers. If using fresh cranberries, drain filling slightly to avoid watery dish. Start squash roasting first, then prep filling to save time.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, fall recipe, easy dinner, holiday side dish, gluten-free, dairy-free

Find it online: https://lyrafeast.com/cozy-stuffed-acorn-squash-with-sausage-and-cranberries/