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Savory Stuffed Acorn Squash with Sausage & Cranberries

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This savory stuffed acorn squash with sausage and cranberries is the ultimate fall dinner—cozy, impressive, and surprisingly easy. Tender roasted squash halves are filled with a flavorful mixture of browned Italian sausage, sweet-tart dried cranberries, and toasted panko breadcrumbs, all seasoned with fresh sage and thyme.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 lb Italian sausage, casings removed
  • 1/2 cup dried cranberries
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup chicken or vegetable broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp. Brush the cut sides and cavities with 1 tablespoon of olive oil, then season lightly with salt and pepper. Place the halves cut-side down on the prepared baking sheet. Roast for 20 minutes.
  3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up, until deeply browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a mixing bowl, leaving about 2 tablespoons of rendered fat in the pan.
  4. Reduce the heat to medium. Add the diced onion to the pan and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Add the panko breadcrumbs to the pan with the onions and garlic. Stir constantly for about 1-2 minutes until the breadcrumbs are golden and smell toasty.
  6. Transfer the onion-breadcrumb mixture to the bowl with the sausage. Add the dried cranberries, chopped fresh sage, thyme leaves, and chicken broth. Stir everything together until well combined. Taste and adjust seasoning with salt and pepper. If using Parmesan or nuts, stir them in now.
  7. Remove the partially roasted squash from the oven. Carefully flip each half over. Divide the filling evenly among the four squash cavities, mounding it slightly.
  8. Return the stuffed squash to the oven and roast for another 20-25 minutes, until the squash is tender when pierced with a fork and the filling is heated through and lightly browned on top. If the tops are browning too quickly, tent loosely with aluminum foil for the last 10 minutes.
  9. Let the stuffed squash rest for 5 minutes before serving. Garnish with extra fresh sage or a sprinkle of Parmesan if desired.

Notes

Don’t skip the partial roasting of the squash—it ensures the squash and filling finish at the same time. Brown the sausage well for maximum flavor. Toasting the breadcrumbs in the rendered fat adds a nutty, crispy texture. Let the squash rest for 5 minutes before serving to allow the filling to set. Leftovers keep well in the refrigerator for up to 4 days and taste even better the next day.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, fall dinner, easy stuffed squash, savory squash recipe

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