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Sausage, Apple, and Cranberry Stuffed Acorn Squash

A close-up of a roasted acorn squash half filled with savory stuffing, topped with pecans and dried cranberries, showcasing the delicious stuffed acorn squash.
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This recipe presents a hearty and flavorful stuffed acorn squash, combining savory sausage with sweet apple and tart cranberry. It is an easy, impressive main dish perfect for cozy fall dinners or as a standout holiday vegetable recipe.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 1 pound bulk pork sausage
  • 1 small yellow onion, finely chopped
  • 1 large apple, peeled, cored, and diced
  • 1/2 cup dried cranberries
  • 1/2 cup cooked wild rice or brown rice
  • 1/4 cup chicken broth
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped pecans, for topping

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Cut each acorn squash in half lengthwise. Scoop out the seeds and stringy pulp. Brush the cut surfaces lightly with olive oil and season with a pinch of salt and pepper.
  3. Place the squash halves cut-side down on the prepared baking sheet. Roast for 30 to 35 minutes, or until the squash is tender when pierced with a fork. Remove from the oven and set aside to cool slightly.
  4. While the squash roasts, prepare the filling. Heat a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  5. Add the chopped onion and diced apple to the skillet with the sausage. Cook for 5 to 7 minutes until the onion softens and the apple begins to become tender.
  6. Stir in the dried cranberries, cooked rice, chicken broth, sage, salt, and pepper. Cook until the liquid is mostly absorbed, about 3 minutes.
  7. Turn the roasted squash halves cut-side up. Spoon the sausage mixture evenly into the cavities of the squash halves.
  8. Return the stuffed squash to the oven and bake for an additional 10 minutes to heat the filling through.
  9. Sprinkle the tops with chopped pecans before serving.

Notes

  • For a vegetarian stuffed squash option, substitute the sausage with 1 pound of cooked lentils or crumbled plant-based sausage substitute.
  • If you want a richer flavor, use maple syrup instead of chicken broth in the filling mixture.
  • This dish pairs well with a medium-bodied Pinot Noir or a crisp hard cider for entertaining.

Nutrition

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