Print

Cozy Stuffed Acorn Squash: Easy & Perfect

stuffed acorn squash - featured image
Print Recipe

A comforting and flavorful dish featuring acorn squash halves roasted with a savory stuffing of pork sausage, fresh cranberries, apples, and toasted pecans. This one-pan meal balances sweet and savory notes, making it perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 pound pork breakfast sausage
  • 1 cup fresh cranberries
  • 2 medium Granny Smith apples, diced
  • 1 yellow onion, finely diced
  • 1/2 cup chopped pecans, toasted
  • 2 tablespoons real maple syrup
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 2 tablespoons unsalted butter
  • Olive oil for drizzling
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C) and line a 18×13 inch baking sheet with parchment paper.
  2. Carefully cut the acorn squash in half lengthwise and scoop out the seeds and pulp with a spoon.
  3. Drizzle the cut sides of the squash with olive oil and season with salt and pepper. Place cut-side down on the prepared sheet pan.
  4. Roast the squash for 20 minutes to partially cook it.
  5. While the squash roasts, heat a skillet over medium heat and cook the sausage, breaking it up with a wooden spoon, until browned and cooked through (about 8 minutes). Drain excess fat if necessary.
  6. Remove the sausage from the pan, leaving a little fat. Add butter and onions to the skillet, sautéing until soft (about 5 minutes).
  7. In a mixing bowl, combine the cooked sausage, sautéed onions, diced apples, fresh cranberries, toasted pecans, thyme, sage, and maple syrup.
  8. Flip the partially roasted squash halves over and spoon the stuffing mixture into the cavities, pressing down gently.
  9. Return the pan to the oven and roast for another 20-25 minutes, until the squash is tender when pierced with a fork.
  10. Let the squash cool for 5 minutes before serving to allow the filling to set.

Notes

Microwave the whole squash for 2 minutes before cutting to soften the skin. Do not over-stuff the squash to prevent burning. For a vegetarian version, swap pork sausage for plant-based sausage or crumbled tofu with smoked paprika. Ensure sausage is certified gluten-free if needed.

Nutrition

Keywords: acorn squash, stuffed squash, sausage stuffing, cranberry recipe, holiday dinner, autumn recipes, one-pan meal, vegetarian option

Find it online: https://tomyumy.com/cozy-stuffed-acorn-squash-easy-and-perfect/