Why You’ll Love This Recipe
I love how this recipe checks all the boxes: it’s filling, nutritious, and absolutely delicious. Roasting the acorn squash brings out its natural sweetness, which balances beautifully with the spice of Italian sausage. The cranberries add a pop of brightness, and the pecans lend that perfect crunch. It’s surprisingly easy to make, and once it’s in the oven, most of the work is done. Plus, it looks impressive without requiring any fancy plating—just wholesome, seasonal ingredients baked together in harmony.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Acorn Squash
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2 medium acorn squash
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2 tablespoons olive oil
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¼ teaspoon salt (or more to taste)
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Freshly ground black pepper
For the Sausage Filling
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1 tablespoon olive oil
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1 small onion, diced
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10 oz spicy Italian sausage, crumbled
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4 cloves garlic, minced
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1 tablespoon Italian seasoning
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4 oz fresh spinach
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½ cup dried cranberries
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½ cup chopped pecans
Directions
Roast the Acorn Squash
I preheat the oven to 400°F and start by cutting a thin slice off the top and bottom of each acorn squash to create a flat base—this helps them sit upright without tipping over. I then slice each squash in half and scoop out the seeds and stringy flesh with a spoon.
I place the squash halves cut-side up on a baking sheet, drizzle with olive oil, and season generously with salt and pepper. Then I flip them over so the cut sides are down and roast for 30 minutes until they’re tender and caramelized.
Make the Sausage Filling
While the squash roasts, I heat olive oil in a skillet over medium-high heat and sauté the onion for about 2 minutes until soft and slightly charred. Then I add the crumbled sausage, minced garlic, and Italian seasoning, cooking for about 5–6 minutes until the sausage is browned and cooked through.
I stir in the spinach and let it wilt for about 5 minutes, then mix in the dried cranberries and chopped pecans. I season lightly with salt and pepper, but usually the sausage has enough salt on its own.
Stuff the Squash
Once the squash is roasted, I take it out of the oven and turn the halves cut-side up. I spoon the sausage filling into each half, packing it generously—either level with the rim or slightly overflowing.
I lower the oven temperature to 350°F and return the stuffed squash to bake for another 10–20 minutes, just until everything is heated through and the flavors have melded together.
Servings and timing
This recipe serves 4 people and takes about 50 minutes total:
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Prep Time: 20 minutes
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Cook Time: 30 minutes
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Total Time: 50 minutes
It’s ideal as a complete meal or a hearty side dish for a larger dinner.
Variations
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Make it vegetarian: I swap the sausage for plant-based sausage or a mix of sautéed mushrooms and lentils for a meat-free version.
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Add grains: Cooked quinoa or wild rice mixed into the filling adds extra texture and makes it even more filling.
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Try sweet sausage: If I want something milder, I use sweet Italian sausage instead of spicy.
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Use different greens: Kale or Swiss chard can replace the spinach for a heartier green.
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Add cheese: A sprinkle of Parmesan or crumbled goat cheese over the top before the final bake adds a creamy finish.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the squash halves on a baking sheet and warm them in the oven at 350°F for about 15–20 minutes until heated through. They also reheat well in the microwave, though the oven keeps the texture better. If needed, I freeze them individually and thaw overnight before reheating.
FAQs
Can I prepare this dish ahead of time?
Yes, I often roast the squash and prepare the filling ahead. When ready to serve, I just assemble and bake for the final 10–20 minutes.
Do I need to peel the acorn squash?
No, I leave the skin on. Once roasted, the flesh becomes tender and the skin helps hold everything together. It’s edible, but I usually scoop out the filling and squash with a fork.
Can I use a different type of sausage?
Absolutely. I’ve used chicken sausage, turkey sausage, and even breakfast sausage depending on what I have on hand. Just make sure it’s well-seasoned.
Is this dish freezer-friendly?
Yes, I freeze the stuffed squash after baking. I wrap them tightly and reheat in the oven until hot throughout. It’s a great option for meal prepping.
What can I serve with it?
I like serving it with a simple green salad, crusty bread, or roasted root vegetables. It also works beautifully alongside a holiday roast or baked poultry.
Conclusion
Sausage stuffed acorn squash is one of those recipes I turn to again and again when I want something seasonal, comforting, and nourishing. The balance of savory sausage, sweet squash, tart cranberries, and crunchy pecans makes every bite interesting and delicious. Whether I serve it as a main course or a festive side, it always feels like fall on a plate—and it never fails to impress.
Print
Sausage Stuffed Acorn Squash
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A cozy fall favorite, this sausage stuffed acorn squash is hearty, flavorful, and perfect as a main course or festive side dish.
Ingredients
Acorn Squash:
2 medium acorn squash
2 tbsp olive oil
¼ tsp salt (or more, to taste)
Freshly ground black pepper
Sausage Filling:
1 tbsp olive oil
1 small onion, diced
10 oz spicy Italian sausage, crumbled
4 cloves garlic, minced
1 tbsp Italian seasoning
4 oz fresh spinach
½ cup dried cranberries
½ cup chopped pecans
Instructions
Roast the Acorn Squash:
Preheat oven to 400°F (200°C).
Slice off the tops and bottoms of the acorn squash to create flat bases, then slice in half lengthwise. Scoop out seeds and stringy flesh.
Place squash halves cut side up on a baking sheet. Drizzle with olive oil and rub evenly. Season with salt and pepper.
Turn squash halves cut side down and roast for 30 minutes.
Prepare the Sausage Filling:
While squash is roasting, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 2 minutes.
Add crumbled sausage, minced garlic, and Italian seasoning. Cook for about 5 minutes until browned and cooked through.
Add fresh spinach and cook for 5 more minutes until wilted.
Stir in dried cranberries and chopped pecans. Adjust seasoning with salt and pepper as needed.
Stuff and Bake:
Remove roasted squash from the oven and turn them cut side up.
Divide the sausage mixture among the 4 squash halves, stuffing generously.
Reduce oven temperature to 350°F (175°C) and return the stuffed squash to bake for 10–20 minutes, until heated through.
Notes
Sausage Tip: Spicy sausage balances the sweetness of the squash and cranberries. Sweet sausage may result in an overly sweet dish.
Vegetarian Option: Replace sausage with a plant-based alternative or cooked quinoa + mushrooms for a vegetarian version.
Make-Ahead: Prepare the filling in advance and roast squash earlier in the day; assemble and bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Roasting, Baking
- Cuisine: American, Mediterranean
