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Cozy Stuffed Acorn Squash with Sausage

stuffed acorn squash with sausage - featured image
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A quick and easy 30-minute weeknight meal featuring tender acorn squash halves filled with a savory mixture of pork sausage, dried cranberries, and cheese.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 pound bulk pork sausage
  • 1/2 cup dried cranberries
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 stalk celery, finely diced
  • 1 tablespoon fresh sage, chopped
  • 2 tablespoons unsalted butter
  • 1/4 cup panko breadcrumbs
  • 1/2 cup shredded sharp cheddar or gruyère cheese
  • 1 tablespoon maple syrup
  • Salt and pepper to taste
  • Olive oil for brushing

Instructions

  1. Preheat oven to 400°F (200°C). Wash squash, cut in half lengthwise, and scoop out seeds. Brush cut sides with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 15-20 minutes until tender but firm.
  2. While squash roasts, heat a large skillet over medium-high heat. Add pork sausage and break it up, cooking until browned and crispy (5-7 minutes). Remove sausage with a slotted spoon, leaving about a tablespoon of fat in the pan.
  3. In the same skillet, sauté diced onion and celery for 3-4 minutes until softened. Add minced garlic and fresh sage, cooking for another minute until fragrant.
  4. Return the cooked sausage to the skillet. Add dried cranberries, panko breadcrumbs, and maple syrup. Stir to combine. Remove from heat and stir in shredded cheese until melted. Season with salt and pepper.
  5. Flip the roasted squash halves cut-side up. Spoon the sausage mixture into each cavity, packing it down gently.
  6. Place stuffed squash back in the oven and bake for another 10 minutes until filling is hot and cheese is bubbly. Optionally broil for 1-2 minutes for color.
  7. Remove from oven and let cool for 2-3 minutes before serving.

Notes

If the squash isn’t tender after 20 minutes, check it every 5 minutes. For a vegetarian version, swap pork sausage for plant-based crumble or sautéed mushrooms. To cut squash safely, microwave the whole squash for 2 minutes to soften it slightly first. Do not freeze stuffed squash as the texture may become watery.

Nutrition

Keywords: acorn squash, stuffed squash, sausage recipe, fall dinner, weeknight meals, cranberry, comfort food, easy dinner

Find it online: https://shimmersnack.com/cozy-stuffed-acorn-squash-with-sausage-easy-30-min-meal/