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Cozy Stuffed Acorn Squash with Sausage and Cranberries

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A cozy, comforting stuffed acorn squash recipe with savory sausage, sweet-tart dried cranberries, and tender roasted squash. Perfect for fall weeknights or when you need a warm hug on a plate.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 1 lb ground mild or sweet Italian sausage
  • 1 cup cooked white or brown rice
  • 1/2 cup dried cranberries
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 cup chicken broth
  • 2 tablespoons butter, melted
  • Salt and black pepper to taste
  • Optional: fresh parsley, balsamic glaze, toasted pecans for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and strings. Place squash halves cut-side up in a baking dish. Brush cut sides and cavities with melted butter. Season generously with salt and pepper.
  3. Cover dish tightly with aluminum foil and roast squash for 25 minutes.
  4. While squash roasts, cook sausage in a large skillet over medium-high heat, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to a bowl, leaving about 1 tablespoon of fat in the skillet.
  5. Reduce heat to medium. Add onion and celery to the skillet; cook until onion is translucent and celery is softened (about 5 minutes). Add garlic and cook 1 minute more.
  6. Return sausage to skillet. Add cooked rice, dried cranberries, sage, and thyme. Stir to combine. Pour in chicken broth and simmer 2-3 minutes until mostly absorbed. Season with salt and pepper to taste.
  7. Remove foil from squash. Divide filling evenly among the four squash halves, packing gently.
  8. Return stuffed squash to oven, uncovered, and bake 20-25 minutes until squash is fork-tender and filling is heated through with golden spots.
  9. Let rest 5 minutes before serving. Garnish as desired.

Notes

Choose squash that sits flat; trim a sliver off the bottom if needed. Don’t skip the foil step—it ensures tender squash. Use leftover rice for best texture. Taste filling before stuffing to adjust seasoning. Let squash rest 5 minutes before serving. Leftovers keep up to 4 days in the fridge; freeze for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, fall recipe, comfort food, weeknight dinner

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