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Wholesome Stuffed Acorn Squash with Sausage and Cranberries: Easy Dinner

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A perfect fall dish featuring tender acorn squash stuffed with savory sausage, tart cranberries, and wild rice, all balanced with a hint of maple syrup. This wholesome recipe is quick, easy, and sure to become a seasonal favorite.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 pound sweet Italian sausage (casings removed)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup cooked wild rice blend (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
  • 1/4 cup chicken or vegetable broth (low-sodium)
  • 2 tablespoons maple syrup

Instructions

  1. Preheat oven to 400°F (200°C). Position a rack in the middle.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet.
  3. Roast squash for 25-30 minutes until just tender when pierced with a fork. Remove from oven and set aside.
  4. While squash roasts, heat a large skillet over medium-high heat. Add sausage, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Transfer sausage to a bowl, leaving about 1 tablespoon drippings in the pan.
  5. Reduce heat to medium. Add diced onion to the pan and cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  6. In a large bowl, combine cooked sausage, sautéed onions and garlic, cooked rice, dried cranberries, parsley, sage, thyme, cinnamon, and broth. Stir until well combined. Season with salt and pepper to taste.
  7. Flip pre-roasted squash halves cut-side up. Divide stuffing evenly among the four halves, mounding slightly.
  8. Return stuffed squash to oven and bake for 15-20 minutes until filling is heated through and squash is completely tender. Tent with foil if tops brown too quickly.
  9. Remove from oven and let rest for 5 minutes. Drizzle each half with maple syrup before serving.

Notes

Pre-roasting the squash cut-side down is key to preventing a watery texture. For a vegetarian version, swap sausage for cooked lentils and mushrooms. Leftovers can be stored in the refrigerator for up to 4 days and taste even better the next day.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, fall dinner, healthy comfort food, gluten-free, dairy-free

Find it online: https://elaraeats.com/wholesome-stuffed-acorn-squash-with-sausage-and-cranberries-easy-dinner/