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Cozy Sausage Stuffed Acorn Squash with Cranberries: Best Fall Dinner

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This cozy sausage stuffed acorn squash with cranberries is a comforting fall dinner that combines sweet roasted squash, savory sausage, tart cranberries, and nutty brown butter. It’s quick, easy, and perfect for weeknights or gatherings.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 lbs each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 lb mild or spicy Italian sausage (casings removed)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans, toasted
  • 1/2 cup cooked quinoa or cooked brown rice
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1/4 teaspoon cinnamon
  • 2 tablespoons unsalted butter
  • 1 teaspoon maple syrup
  • Pinch of flaky sea salt

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. Line a baking sheet with parchment paper.
  2. Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon. Brush the cut sides and cavities with olive oil. Season generously with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.
  3. Roast the squash for 25-30 minutes, until the flesh is tender when pierced with a fork.
  4. While the squash roasts, heat a large skillet over medium-high heat. Add the Italian sausage (casings removed) and break it up with a wooden spoon. Cook for 5-7 minutes, until browned and cooked through. Use a slotted spoon to transfer the sausage to a bowl, leaving about 1 tablespoon of drippings in the pan.
  5. Reduce the heat to medium. Add the diced onion to the same pan with the sausage drippings. Cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for 30 seconds more, until fragrant.
  6. Pour in a splash of apple cider (about 2 tablespoons) and scrape up any browned bits from the bottom of the pan. Let it simmer for 30 seconds, then remove from heat.
  7. In a large mixing bowl, combine the cooked sausage, sautéed onions and garlic, dried cranberries, toasted pecans, cooked quinoa (or rice), Parmesan (if using), chopped sage, and cinnamon. Mix well. Taste and adjust seasoning with salt and pepper.
  8. When the squash halves are done roasting, remove them from the oven. Carefully flip them over using tongs. Divide the stuffing mixture evenly among the four squash cavities. Pack it gently but don’t overstuff.
  9. Return the stuffed squash to the oven and bake for another 10-15 minutes, until the stuffing is heated through and the tops are slightly golden. If the tops brown too quickly, tent loosely with foil.
  10. While the squash finishes, make the brown butter drizzle. In a small saucepan over medium heat, melt the butter. Swirl the pan occasionally. The butter will foam, then the milk solids will turn golden brown and smell nutty—this takes about 3-4 minutes. Remove from heat immediately and stir in the maple syrup and a pinch of flaky sea salt.
  11. Place each stuffed squash half on a plate. Drizzle the brown butter sauce over the top. Garnish with extra fresh sage or a few extra cranberries if desired. Serve warm.

Notes

You can make the stuffing a day ahead. Store it in the fridge and stuff the squash right before the second roast. You may need to add 5 minutes to the final baking time if the stuffing is cold. For a vegetarian version, use plant-based sausage. For dairy-free, omit Parmesan and use vegan butter or olive oil for the drizzle.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, fall dinner, cranberries, acorn squash recipe, cozy dinner, Thanksgiving side

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