Stuffed Acorn Squash with Sausage, Mushrooms, and Cranberries Recipe

Introduction

Stuffed acorn squash is a hearty and flavorful dish perfect for cozy dinners. This recipe combines savory Italian sausage with fresh herbs, vegetables, and a touch of sweetness from apples and cranberries. It’s an impressive yet easy-to-make meal that serves six.

Ingredients

• 3 acorn squash
• Olive oil
• Salt and pepper
• 1 lb Italian sausage (casings removed)
• 2 cups chopped mushrooms
• 1 cup diced yellow onion
• 1 cup diced apple (about 1 small apple)
• 1 cup chopped celery (about 2 celery stalks)
• 2 garlic cloves (minced)
• 1 Tbsp fresh sage leaves minced (or 1 tsp dried sage)
• 1 Tbsp fresh rosemary leaves minced (or 1 tsp dried rosemary)
• 1 Tbsp fresh thyme leaves minced (or 1 tsp dried thyme)
• 1 tsp salt
• ½ tsp ground black pepper
• ¾ cup shredded parmesan cheese (divided)
• ⅓ cup dried cranberries (or raisins)

Instructions

1. Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Step 2: Trim a slice off the bottom and top of each acorn squash so they can sit flat. Then cut each squash in half and scoop out the seeds with a spoon.
3. Step 3: Brush the inside flesh of each squash half with olive oil and season with salt and pepper. Place them flesh side down on the baking sheet and bake for 25 minutes, or until a fork can pierce the skin easily.
4. Step 4: Remove the squash from the oven and let cool enough to handle. Scoop out a small amount of the soft flesh, chop it finely, and set aside.
5. Step 5: In a large frying pan over medium-high heat, cook the sausage until browned and crumbly. Transfer to a plate and set aside.
6. Step 6: Add 1 tablespoon olive oil to the same pan and sauté the onions until translucent, about 2 minutes.
7. Step 7: Add the mushrooms, apple, celery, garlic, sage, thyme, rosemary, salt, and pepper. Cook for 3-4 minutes until the vegetables soften.
8. Step 8: Return the sausage to the pan along with half the parmesan cheese, the cranberries, and chopped acorn squash. Mix well and remove from heat.
9. Step 9: Fill each squash half with the sausage mixture and sprinkle the remaining parmesan cheese on top.
10. Step 10: Place the stuffed squash back in the oven for 2-5 minutes until the cheese melts. Let cool slightly before serving.

Tips & Variations

• Use turkey or chicken sausage for a leaner option without sacrificing flavor.
• Swap cranberries for chopped dried apricots or use fresh herbs if available for brighter taste.
• Add a handful of toasted walnuts or pecans for extra crunch in the stuffing.
• To save time, prepare the stuffing mixture a day ahead and assemble before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes until warmed through to maintain the squash’s texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed squash ahead of time?

Yes, you can prepare the stuffing and assemble the squash a few hours before baking. Just cover and refrigerate, then bake when ready to serve.

What can I use instead of acorn squash?

Delicata squash or small sweet potatoes work well as substitutes and have a similar sweetness and texture.

Stuffed Acorn Squash with Sausage, Mushrooms, and Cranberries Recipe

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★★★★★

5 from 145 reviews

• Author: anna
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Delicious and hearty Stuffed Acorn Squash filled with a savory mixture of Italian sausage, sautéed vegetables, fresh herbs, apples, cranberries, and parmesan cheese. This comforting dish is perfect for a cozy family meal and combines sweet and savory flavors with a tender baked squash base.

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Ingredients

Scale 1x2x3x

Acorn Squash

• 3 acorn squash
• Olive oil, as needed for brushing
• Salt and pepper, to taste

Filling

• 1 lb Italian sausage (casings removed)
• 2 cups chopped mushrooms
• 1 cup diced yellow onion
• 1 cup diced apple (about 1 small apple)
• 1 cup chopped celery (about 2 celery stalks)
• 2 garlic cloves, minced
• 1 Tbsp fresh sage leaves minced (or 1 tsp dried sage)
• 1 Tbsp fresh rosemary leaves minced (or 1 tsp dried rosemary)
• 1 Tbsp fresh thyme leaves minced (or 1 tsp dried thyme)
• 1 tsp salt
• ½ tsp ground black pepper
• ¾ cup shredded parmesan cheese, divided
• ⅓ cup dried cranberries (or raisins)

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Instructions

1. Bake The Squash: Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the top and bottom off each acorn squash, then slice each squash in half. Scoop out the seeds with a metal spoon and discard.
2. Prepare Squash for Baking: Brush the inner flesh of each squash half with olive oil and season with salt and pepper. Place each squash half flesh side down on the prepared baking sheet and bake for 25 minutes, or until a fork can easily pierce the skin.
3. Cool and Scoop Squash Flesh: Remove the baked squash from the oven and let cool until safe to handle. Scoop out a small amount of the flesh, chop it finely, and set aside on a plate for later use.
4. Cook Sausage: In a large frying pan over medium-high heat, cook the Italian sausage with the casings removed. Break it apart as it cooks until browned and crumbly. Transfer the cooked sausage to a plate and set aside.
5. Sauté Vegetables and Herbs: Add 1 tablespoon of olive oil to the same pan. Cook the diced onions until translucent, about 2 minutes. Then add mushrooms, diced apple, celery, minced garlic, sage, thyme, rosemary, salt, and black pepper. Cook for 3-4 minutes until the vegetables soften.
6. Combine Filling Ingredients: Return the cooked sausage to the pan and add half of the parmesan cheese, dried cranberries, and the chopped baked squash. Stir everything together well and remove from heat.
7. Stuff the Squash: Divide the filling mixture evenly among the acorn squash halves. Sprinkle the remaining parmesan cheese on top of each filled squash half.
8. Final Bake: Return the stuffed squash halves to the oven and bake for an additional 2-5 minutes, or until the cheese has melted. Remove from the oven, let cool slightly, and serve immediately.

Notes

• You can substitute Italian sausage with a vegetarian sausage option for a vegetarian variation.
• Dried cranberries can be replaced with raisins or chopped dried apricots for different flavor notes.
• Chopping the scooped squash flesh finely helps it blend better with the stuffing filling.
• Be careful when handling hot squash after baking; let it cool slightly to avoid burns.
• Fresh herbs add the best flavor, but dried herbs are a good alternative if fresh are unavailable.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: acorn squash stuffed, Italian sausage stuffing, baked squash recipe, fall recipe, savory stuffed vegetables