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Cozy Stuffed Acorn Squash with Sausage and Cranberries

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A savory-sweet fall dish featuring roasted acorn squash halves filled with a flavorful mixture of sausage, wild rice, dried cranberries, and herbs. Perfect for weeknight dinners or holiday entertaining, this gluten-free recipe is both impressive and approachable.

Ingredients

Scale
  • 2 medium acorn squash (about 1 to 1.5 pounds each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound ground pork sausage (mild or sweet Italian preferred)
  • 1 medium yellow onion, diced small (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup cooked wild rice or brown rice
  • 1/2 cup dried cranberries
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup chicken broth or apple cider
  • Fresh parsley or sage leaves for garnish
  • Optional: crumbled feta or goat cheese
  • Optional: toasted pecans or walnuts

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip, scoop out seeds and stringy pulp. Brush cut sides and cavities with olive oil, season with salt and pepper. Place cut-side down on a baking dish or sheet pan. Roast for 25-30 minutes until fork-tender but still holding shape.
  2. While squash roasts, heat a large skillet over medium heat. Cook sausage, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a bowl with a slotted spoon, leaving about 1 tablespoon fat in pan.
  3. Add diced onion to skillet and cook over medium heat for 4-5 minutes until softened. Add garlic and cook 30 seconds until fragrant. Return sausage to skillet. Add cooked wild rice, dried cranberries, sage, thyme, and cinnamon. Stir and cook 2 minutes. Remove from heat, stir in parsley. Season with salt and pepper to taste.
  4. Remove squash from oven, flip cut-side up. Divide filling evenly among squash halves, mounding slightly. If using cheese, sprinkle on top. Pour chicken broth or apple cider into bottom of baking dish (not over squash).
  5. Return to oven and bake 15-20 minutes until filling is hot and tops are lightly golden. For extra color, broil last 2 minutes. Let rest 5 minutes.
  6. Garnish with fresh herbs and optional nuts. Serve warm.

Notes

For easier cutting, microwave whole squash for 2-3 minutes before slicing. Do not overcook squash in first roast; it should be tender but still hold shape. Leftover filling is great in bell peppers or salads. Recipe can be made ahead: roast squash and prepare filling up to 2 days in advance, then stuff and bake when ready.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, fall recipe, gluten-free dinner, one-dish meal

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