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Cozy Stuffed Acorn Squash with Sausage & Cranberries

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Tender roasted acorn squash halves are filled with a savory-sweet mixture of juicy sausage, tart dried cranberries, and nutty wild rice. This complete meal in a bowl is perfect for a cozy night in and is sure to become a fall favorite.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil, divided
  • Salt and black pepper to taste
  • 1 pound ground pork sausage (bulk breakfast or mild Italian, casings removed)
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 ½ cups cooked wild rice
  • ⅔ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • ¼ cup chicken or vegetable broth

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp.
  2. Brush cut sides and cavities of squash halves with 1 tablespoon olive oil. Season generously with salt and pepper. Place cut-side down on a rimmed baking sheet. Roast for 30-35 minutes until fork-tender but still sturdy.
  3. While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned (7-8 minutes). Add onion and celery; cook 4-5 minutes until softened. Add garlic, sage, and thyme; cook 1 minute until fragrant.
  4. Remove skillet from heat. Transfer sausage mixture to a large bowl. Add cooked wild rice, dried cranberries, and chopped pecans. Stir to combine. Season with additional salt and pepper if needed.
  5. Flip roasted squash halves cut-side up on the baking sheet. Divide filling evenly among the four cavities, mounding it up.
  6. Pour ¼ cup broth into the bottom of the baking sheet (avoid pouring over squash). Return to oven and bake 15-20 minutes until filling is heated through and tops are golden.
  7. Let rest 5 minutes before serving. Serve hot.

Notes

To make ahead: roast squash and prepare filling up to 1 day in advance; store separately in refrigerator. When ready, stuff and bake at 375°F for 20-25 minutes. For a vegetarian version, omit sausage and double the wild rice; add chickpeas or vegetarian sausage. Toast pecans in a dry skillet for 2-3 minutes to deepen flavor. Don’t skip the broth—it keeps the filling moist.

Nutrition

Keywords: stuffed acorn squash, sausage and cranberries, fall dinner, cozy meal, wild rice, gluten-free

Find it online: https://grubella.com/cozy-stuffed-acorn-squash-with-sausage-and-cranberries/