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Cozy Sausage-Stuffed Acorn Squash: Easy Maple Glaze Recipe

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This cozy sausage-stuffed acorn squash with maple glaze is a hearty main dish featuring savory sausage, sweet maple glaze, and tender roasted squash. Ready in under an hour, it’s perfect for fall gatherings and weeknight dinners.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound ground pork sausage (mild Italian or breakfast sausage)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup dried cranberries
  • ¼ cup grated Parmesan cheese
  • ¼ cup pure maple syrup
  • 1 tablespoon butter, melted
  • 1 teaspoon apple cider vinegar
  • Pinch of salt
  • Fresh parsley or sage leaves for garnish (optional)
  • Extra Parmesan for garnish (optional)
  • Toasted pumpkin seeds for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut each acorn squash in half from stem to tip using a sharp chef’s knife. Scoop out seeds and stringy bits with a spoon.
  3. Place squash halves cut-side up on a baking sheet. Brush cut surfaces with olive oil and sprinkle with salt and pepper.
  4. Roast the squash for 20 minutes until just starting to soften.
  5. While squash roasts, whisk together maple syrup, melted butter, apple cider vinegar, and a pinch of salt in a small bowl to make the glaze. Set aside.
  6. Heat a large skillet over medium-high heat. Cook the ground sausage, breaking it up, until browned and cooked through (5-7 minutes). Transfer sausage to a plate, leaving about 1 tablespoon drippings in the pan.
  7. Reduce heat to medium. Add diced onion to the pan and cook until softened (3-4 minutes). Add garlic, sage, thyme, and red pepper flakes; cook 1 minute until fragrant.
  8. Return sausage to the pan. Add dried cranberries and Parmesan cheese. Stir to combine. Taste and adjust seasoning if needed.
  9. Remove squash from the oven. Brush each half generously with maple glaze (reserve half for later). Spoon sausage mixture evenly into each half, pressing down gently.
  10. Return stuffed squash to the oven and roast for 20-25 minutes. Halfway through, brush exposed squash edges with more glaze.
  11. In the last 5 minutes, brush remaining glaze over tops of filling and squash edges.
  12. Let rest 5 minutes before serving. Garnish with fresh parsley or sage, extra Parmesan, and toasted pumpkin seeds if desired.

Notes

Don’t skip the initial roasting step for the squash—it ensures the squash is tender without drying out the filling. For easier cutting, microwave the whole squash for 2 minutes first. Watch the glaze in the last few minutes to prevent burning; tent with foil if edges get too dark. The apple cider vinegar in the glaze is essential for balance—don’t skip it.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, maple glaze, fall recipe, cozy dinner, gluten-free, easy weeknight meal

Find it online: https://leilameals.com/cozy-sausage-stuffed-acorn-squash-easy-maple-glaze-recipe/