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Wholesome Stuffed Acorn Squash with Sausage & Cranberries

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A cozy, flavorful stuffed acorn squash with spicy sausage, dried cranberries, and quinoa, perfect for fall gatherings or a comforting weeknight meal.

Ingredients

Scale
  • 2 medium acorn squashes, halved and seeds removed
  • 2 tablespoons olive oil, divided
  • Salt and black pepper, to taste
  • 1 pound spicy or mild Italian sausage, casings removed
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa or brown rice
  • 1/2 cup dried cranberries
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon maple syrup
  • 1/3 cup chicken or vegetable broth
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Rub cut sides and cavities with 1 tablespoon olive oil, season with salt and pepper. Place squash halves cut-side down on a baking sheet. Roast for 25 minutes until fork-tender.
  2. While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage, breaking it up, and cook for 5-6 minutes until browned. Add diced onion and cook 3 minutes until translucent. Stir in minced garlic and cook 30 seconds until fragrant.
  3. Reduce heat to medium-low. Add cooked quinoa or brown rice, dried cranberries, parsley, and sage. Stir to combine. Pour in chicken broth and maple syrup, scraping up browned bits. Simmer for 2 minutes until liquid is absorbed. Taste and adjust seasoning. Stir in Parmesan if using.
  4. Remove squash from oven. Carefully flip each half over. Spoon stuffing evenly into each squash half, mounding slightly.
  5. Return stuffed squash to oven and bake for 15-20 minutes until stuffing is heated through and tops are lightly golden. Tent with foil if browning too quickly.
  6. Let squash rest for 5 minutes before serving. Garnish with fresh parsley or extra cranberries. Serve warm.

Notes

Roast squash cut-side down first for caramelization. For vegetarian version, swap sausage for 8 oz chopped cremini mushrooms and extra quinoa. Add toasted pecans or walnuts for crunch. Leftovers keep in fridge for up to 4 days; reheat in oven at 350°F for 15 minutes.

Nutrition

Keywords: stuffed acorn squash, sausage, cranberries, fall recipe, gluten-free, healthy dinner

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