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Hearty Sausage, Apple, and Cranberry Stuffed Acorn Squash

A close-up of a roasted acorn squash half filled with a savory stuffing, featuring rice, ground meat, apples, and dried cranberries, making a perfect stuffed acorn squash.
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This recipe delivers a visually appealing and deeply satisfying stuffed acorn squash, perfect for a cozy fall dinner or an impressive holiday side dish. The combination of savory sausage, sweet apple, and tart cranberry creates a balanced, flavorful filling.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 1 pound bulk sweet Italian sausage (or substitute with 1 cup cooked quinoa and 1 can black beans for vegetarian option)
  • 1 small yellow onion, finely chopped
  • 1 large apple, peeled, cored, and diced (such as Honeycrisp or Fuji)
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup cooked wild rice or brown rice
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chicken broth or vegetable broth

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Cut each acorn squash in half lengthwise, from stem to base. Scoop out the seeds and stringy pulp using a spoon.
  3. Brush the cut sides of the squash lightly with olive oil and season with a pinch of salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.
  4. Roast the squash for 30 to 35 minutes, or until the flesh is tender when pierced with a fork. Remove from the oven and carefully flip the halves cut-side up.
  5. While the squash roasts, prepare the filling. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned. Drain off any excess grease.
  6. Add the chopped onion and diced apple to the skillet with the sausage. Cook until the onion is soft, about 5 minutes.
  7. Stir in the dried cranberries, chopped nuts, cooked rice, sage, salt, and pepper. Pour in the broth and cook for 2 more minutes, allowing the flavors to combine. If using the vegetarian substitute, combine the cooked quinoa, black beans, onion, apple, cranberries, nuts, sage, salt, and pepper in a bowl, mixing well.
  8. Spoon the filling evenly into the hollowed-out centers of the roasted acorn squash halves. Press the filling down gently.
  9. Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes, until the filling is heated through and the edges of the squash are slightly caramelized.
  10. Serve immediately as a hearty main course or a standout side dish for your autumn harvest recipes.

Notes

  • For a richer flavor, substitute the broth with 1/4 cup dry white wine during the last minute of cooking the filling mixture.
  • If you want a fancier presentation for holiday meals, garnish the top of the filling with a sprinkle of fresh parsley before serving.
  • This recipe works well for make ahead holiday meals; you can prepare the filling up to two days in advance and store it refrigerated. Stuff the squash just before the final baking step.

Nutrition

Find it online: https://gourmetgaze.com/stuffed-acorn-squash-sausage-apple-cranberry/