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Cozy Sausage Stuffed Acorn Squash: 6-Ingredient Easy Dinner

Sausage Stuffed Acorn Squash - featured image
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A comforting, rustic main course featuring roasted acorn squash filled with a savory mixture of Italian sausage, cranberries, pecans, and sage. This easy dinner comes together in under an hour and offers a perfect balance of sweet and savory flavors.

Ingredients

Scale
  • 2 medium acorn squashes
  • 1 lb sweet Italian sausage or mild pork sausage (casings removed)
  • 1 medium yellow onion, finely diced
  • 3 cloves fresh garlic, minced
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 2 tbsp fresh sage leaves, chopped
  • 2 tbsp unsalted butter
  • 1 tbsp pure maple syrup
  • Olive oil (for drizzling)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Wash acorn squashes and pierce the skin in several places with a sharp knife to allow steam to escape.
  3. Microwave squashes on high for 3-4 minutes to soften the skin, then let cool for 5 minutes.
  4. Cut each squash in half lengthwise and scoop out seeds and pulp with a spoon.
  5. Drizzle cut sides with olive oil and sprinkle with salt and pepper. Place cut-side up on the baking sheet.
  6. Heat a large skillet over medium heat. Add sausage and break apart with a spatula. Cook for 5-7 minutes until browned and cooked through. Remove and set aside.
  7. In the same skillet, melt butter. Add diced onions and cook for 3-4 minutes until softened. Add garlic and sage, cooking for 1 minute until fragrant.
  8. Return sausage to the skillet. Add cranberries and pecans. Stir to combine and season with salt and pepper.
  9. Divide the sausage mixture evenly among the four squash halves, packing it down gently.
  10. Drizzle maple syrup over the top of each stuffed half.
  11. Roast in the preheated oven for 25-30 minutes, or until the squash flesh is tender when pierced with a fork.
  12. Remove from oven and let cool for 5 minutes before serving.

Notes

Microwaving the squash before cutting makes it much easier and safer to handle. If the squash browns too quickly, cover loosely with foil for the last 10 minutes. For a vegetarian version, substitute sausage with plant-based meat or tofu. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven at 350°F.

Nutrition

Keywords: acorn squash, sausage stuffing, easy dinner, comfort food, fall recipes, healthy dinner, gluten-free option

Find it online: https://sweetstirring.com/cozy-sausage-stuffed-acorn-squash-6-ingredient-easy-dinner/