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Cozy Stuffed Acorn Squash with Sausage and Cranberries

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A warm and comforting dish featuring tender roasted acorn squash filled with savory Italian sausage, tart fresh cranberries, and fluffy quinoa, all topped with Parmesan cheese. Perfect for fall gatherings or a cozy weeknight dinner.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound mild Italian sausage (casings removed)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup fresh cranberries
  • 1 cup cooked quinoa
  • ¼ cup dried cranberries
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup chicken broth
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Extra Parmesan (for garnish)
  • Drizzle of balsamic glaze (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Place squash halves cut-side up on a baking sheet. Drizzle with olive oil, season with salt and pepper, and rub all over. Roast for 25 minutes until just starting to soften.
  3. While squash roasts, heat a large skillet over medium-high heat. Add Italian sausage (casings removed) and cook for 5-7 minutes, breaking it up, until browned. Transfer sausage to a bowl, leaving about 1 tablespoon of fat in the pan.
  4. Add diced onion to the same pan and cook over medium heat for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add fresh cranberries and cook for 2-3 minutes until they start to pop and soften.
  6. Return cooked sausage to the pan. Add cooked quinoa, dried cranberries, fresh sage, fresh thyme, and red pepper flakes (if using). Stir to combine. Pour in chicken broth and simmer for 2 minutes. Remove from heat and stir in grated Parmesan. Season with salt and pepper to taste.
  7. Remove partially roasted squash from the oven. Spoon filling into each squash cavity, mounding slightly. Sprinkle extra Parmesan on top.
  8. Return stuffed squash to the oven and roast for another 15-20 minutes until squash is fork-tender and filling is hot and bubbly. Tent with foil if browning too quickly.
  9. Let rest for 5 minutes. Garnish with fresh parsley, extra Parmesan, and a drizzle of balsamic glaze if desired.

Notes

For best results, don’t overcook the squash in the first round—it should be al dente. Brown the sausage properly by letting it sit undisturbed for a minute or two. Toast quinoa before cooking for extra nutty flavor. Use two spoons for stuffing to keep hands clean. Make extra filling—it’s great on its own.

Nutrition

Keywords: stuffed acorn squash, sausage, cranberries, fall recipe, comfort food, gluten-free, Thanksgiving side dish

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