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Cozy Stuffed Acorn Squash with Sausage & Cranberries

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Tender roasted acorn squash halves are filled with a savory-sweet mixture of sausage, fresh and dried cranberries, and quinoa, then topped with tangy feta cheese. This gluten-free, dairy-optional fall dinner is both rustic and elegant, perfect for weeknights or holiday tables.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 pound ground pork sausage (mild or sweet Italian recommended)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup fresh or frozen cranberries
  • 1/3 cup dried cranberries
  • 1/2 cup cooked quinoa or farro (optional)
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • Salt and black pepper to taste
  • 1/4 cup chicken or vegetable broth
  • 1/4 cup crumbled feta or goat cheese (optional)
  • 2 tablespoons chopped fresh parsley (optional)

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 lightly with salt and pepper. Place squash halves cut-side down on a baking dish or rimmed baking sheet. Roast for 25 minutes.
  2. While squash roasts, heat a large skillet over medium heat. Add ground sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Leave about 1 tablespoon of fat in the pan.
  3. Add diced onion to the skillet and cook 3-4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
  4. Reduce heat to medium-low. Stir in fresh cranberries, dried cranberries, and cooked quinoa or farro (if using). Sprinkle with sage, thyme, cinnamon, and a pinch of black pepper. Pour in chicken broth and stir. Cook 3-4 minutes, stirring occasionally, until cranberries start to pop. Taste and adjust seasoning if needed.
  5. Remove squash from oven. Carefully flip halves cut-side up using tongs. Spoon sausage-cranberry filling evenly into each cavity, packing gently but firmly. Mound slightly on top.
  6. Return stuffed squash to oven and bake 20-25 minutes until squash is fork-tender and edges caramelized. If tops brown too quickly, tent loosely with foil for last 10 minutes.
  7. Remove from oven and let rest 5 minutes. Sprinkle crumbled feta or goat cheese over warm squash, then garnish with fresh parsley. Serve hot as a complete meal.

Notes

Par-roasting the squash first ensures it becomes tender without overcooking the filling. Use a mix of fresh and dried cranberries for best texture and flavor. Sausage is already salty, so taste filling before adding extra salt. Let squash rest 5 minutes before serving for easier handling and better flavor melding.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, fall dinner, gluten-free, dairy-free option, easy weeknight meal, holiday side dish

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