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Easy Sausage, Apple, and Cranberry Stuffed Acorn Squash

A close-up, appetizing view of a baked stuffed acorn squash half filled with savory stuffing, melted cheese, and cranberries.
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Make this cozy, savory, and slightly sweet stuffed acorn squash for a simple fall dinner or a healthy holiday side dish.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 small yellow onion, chopped
  • 1 cup chopped apple (such as Honeycrisp or Fuji)
  • 1/2 cup dried cranberries
  • 1/2 cup cooked quinoa
  • 1/4 cup chopped fresh sage
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. Cut the acorn squash in half lengthwise. Scoop out the seeds and stringy pulp from the center of each half.
  3. Brush the cut sides of the squash lightly with olive oil and season with salt and pepper. Place the squash cut-side down on the prepared baking sheet.
  4. Roast the squash for 30 to 35 minutes, or until the flesh is tender when pierced with a fork. Remove from the oven and carefully flip the squash halves so they are cut-side up.
  5. While the squash roasts, prepare the filling. In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until browned. Drain off any excess fat.
  6. Add the chopped onion to the skillet with the sausage and cook until softened, about 5 minutes.
  7. Stir in the chopped apple, dried cranberries, cooked quinoa, and fresh sage. Cook for 3 to 5 minutes until the apples begin to soften slightly. Season the filling with salt and pepper.
  8. Spoon the sausage mixture evenly into the hollow of each roasted acorn squash half. Top each with grated Parmesan cheese.
  9. Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes, until the filling is heated through and the cheese is melted and lightly golden.
  10. Serve immediately as a hearty weeknight dinner or a seasonal side dish.

Notes

  • For a low carb option, substitute the quinoa with finely chopped mushrooms or extra cooked vegetables.
  • You can prepare the squash halves and the filling up to one day ahead. Store them separately in the refrigerator and assemble before the final bake.
  • This recipe works well with ground turkey or lean ground beef if you prefer not to use pork sausage.

Nutrition

Find it online: https://delishcraze.com/stuffed-acorn-squash-sausage-apple-cranberry/