Savory Sausage Stuffed Acorn Squash
This Savory Sausage Stuffed Acorn Squash combines tender roasted squash with a hearty sausage filling, sweet cranberries, and crunchy pecans. It's a cozy, gluten-free fall dinner that's both impressive and easy to make — perfect for holidays or weeknight comfort food.
Equipment
- Baking sheet
- Parchment paper or foil
- Large skillet
- Mixing spoon or spatula
- Chef’s Knife
- Cutting board
Ingredients
- 2 medium acorn squashes
- 1 lb sausage (pork or turkey)
- 2 cups fresh spinach, roughly chopped
- ⅓ cup dried cranberries
- ⅓ cup chopped pecans
- 1 small onion, diced
- 1–2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- Optional: drizzle of maple syrup or pinch of thyme
Instructions
- Preheat oven to 400°F (200°C). Cut each acorn squash in half and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet and roast for 25 minutes, until tender but still firm.
- Heat olive oil in a skillet over medium heat. Add diced onion and sauté 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Crumble in sausage and cook until browned through, about 6–8 minutes. Season lightly with salt and pepper.
- Stir in chopped spinach and cook until wilted, about 1–2 minutes. Fold in cranberries and pecans. For extra flavor, add a drizzle of maple syrup or a pinch of thyme if desired.
- Remove squash from oven and turn cut-side up. Spoon the sausage mixture evenly into each cavity, pressing lightly to pack it in.
- Return the stuffed squash to the oven and bake another 10–15 minutes, until heated through. Broil briefly for 1–2 minutes if you want crispy tops.
- Serve warm, garnished with extra chopped pecans or fresh herbs. The squash halves make their own edible bowls!