If you are craving a cozy, comforting dish that perfectly captures the essence of fall, this Stuffed Acorn Squash with Sausage, Apple, Cranberries, and Nuts Recipe is exactly what you need. It beautifully balances savory sausage with the natural sweetness of apples and cranberries, while the nuts add a delightful crunch. Roasting the acorn squash until tender creates a tender, buttery vessel that holds all these fantastic flavors. This recipe is not only a treat for the taste buds but also a stunning plate to bring to your table, combining warmth, texture, and a touch of festive spirit in every bite.
Ingredients You’ll Need
With just a handful of simple, whole ingredients, you’ll create a dish bursting with flavor and texture. Each item plays a crucial role, from the hearty sausage to the sweet, tart cranberries and crunchy nuts—plus the acorn squash itself, which acts as both a star and a beautiful edible bowl.
- Acorn squash: Choose medium-sized ones for perfect serving portions and easier handling during cooking.
- Olive oil: Adds richness and helps the squash roast to a tender, caramelized finish.
- Ground sausage (or turkey): Provides savory depth and a juicy, meaty texture that complements the sweetness of the fruit.
- Onion: Brings mild sweetness and a subtle crunch when sautéed just right.
- Garlic: Adds a fragrant warmth and layers of flavor.
- Apple: The diced apple injects fresh sweetness and a bit of tart contrast to the savory sausage.
- Dried cranberries: Bursts of tangy sweetness that balance the richness.
- Pecans or walnuts: These nuts lend an earthy crunch, bringing a lovely textural contrast.
- Cooked quinoa or rice (optional): Adds bulk and a subtle nuttiness if you want a heartier stuffing.
- Fresh thyme (or dried): A fragrant herb note that brightens the entire dish.
- Ground cinnamon (optional): Just a pinch enhances the autumnal theme and pairs beautifully with fruit.
- Parmesan or feta cheese (optional): A cheesy topping that melts wonderfully, adding a savory tang to finish things off.
- Salt and pepper: Essential for seasoning and bringing all components together beautifully.
How to Make Stuffed Acorn Squash with Sausage, Apple, Cranberries, and Nuts Recipe
Step 1: Roast the Acorn Squash
Start by preheating your oven to 400°F (200°C). Drizzle each acorn squash half with olive oil, and sprinkle them with salt and pepper. Place them cut-side down on a baking sheet. Roasting the squash this way softens the flesh wonderfully and brings out its natural sweetness, which creates the perfect foundation for the filling.
Step 2: Cook the Sausage
While the squash roasts, heat a tablespoon of olive oil in a skillet over medium heat. Add the ground sausage or turkey and cook until fully browned and beautifully caramelized. This step not only cooks the meat but also renders flavorful fat that will carry the base of the stuffing. Set the cooked sausage aside once done.
Step 3: Sauté Onion, Garlic, and Fruit
In the same skillet, sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Then stir in the diced apple, dried cranberries, and nuts, letting them warm through for 2–3 minutes. This mixture blends sweetness, acidity, and crunch, vital for the dish’s character.
Step 4: Combine and Season
Return the cooked sausage to the skillet and add the cooked quinoa or rice if you’re using it, along with fresh thyme and a touch of ground cinnamon if you want extra warmth. Toss everything together and taste, adding salt and pepper as needed. This combination gives a balanced filling packed with layers of flavor.
Step 5: Stuff the Squash and Bake Again
Once the squash halves are tender, turn them cut-side up and spoon the sausage mixture generously into each one. If you love cheese, sprinkle grated Parmesan or feta on top for a savory, melty finish. Return the stuffed squash to the oven for 10 to 15 minutes to warm the filling through and melt the cheese.
How to Serve Stuffed Acorn Squash with Sausage, Apple, Cranberries, and Nuts Recipe
Garnishes
Fresh herbs like thyme or parsley add a burst of color and fresh aroma to this dish, making it all the more inviting. A drizzle of good-quality olive oil finishes it perfectly, boosting flavor and shine.
Side Dishes
Because this dish is so hearty and flavorful, simple sides work best. A crisp green salad, steamed green beans, or roasted Brussels sprouts complement the richness without competing for attention.
Creative Ways to Present
For a festive touch, try hollowing out the squash seeds and using them as mini serving bowls at a fall gathering. You can also top with toasted nuts or a sprinkle of pomegranate seeds to elevate the appearance and add extra bursts of texture.
Make Ahead and Storage
Storing Leftovers
Let the stuffed acorn squash cool completely before transferring to an airtight container. Store it in the refrigerator for up to 3 days, so the flavors continue to meld deliciously.
Freezing
This Stuffed Acorn Squash with Sausage, Apple, Cranberries, and Nuts Recipe freezes well. Wrap each stuffed half tightly with plastic wrap and then aluminum foil before freezing. It can be stored for up to 2 months without compromising taste or texture.
Reheating
To reheat, place the frozen or refrigerated stuffed squash in a 350°F oven, covered with foil to prevent drying out, until warmed through, about 20–30 minutes. This method preserves the squash’s tenderness and keeps the stuffing moist.
FAQs
Can I use a vegetarian sausage or omit the meat entirely?
Absolutely! Vegetarian sausage or plant-based crumbles work wonderfully here. You can also make a fully plant-based version by increasing the nuts and quinoa, adding mushrooms, or using lentils for that savory kick.
Is it necessary to use quinoa or rice in the stuffing?
Not at all. The cooked quinoa or rice is optional and just adds a bit more bulk and texture. If you prefer a lighter filling, feel free to omit it and rely on the sausage, fruit, and nuts for substance.
What other nuts can I use besides pecans or walnuts?
Pistachios, almonds, or even hazelnuts would be great alternatives. Just be sure to chop them roughly so they blend nicely into the mixture and provide that satisfying crunch.
Can I prepare the stuffing ahead of time?
Yes! You can make the filling a day in advance and refrigerate it. When ready to serve, roast the acorn squash and then stuff and bake the squash as directed. This is a great way to save time on busier days.
How do I know when the acorn squash is perfectly roasted?
The best test is to pierce the flesh with a fork or knife; it should slide in easily without resistance. The squash will also develop a golden, caramelized color on the skin side that enhances flavor.
Final Thoughts
Trying this Stuffed Acorn Squash with Sausage, Apple, Cranberries, and Nuts Recipe is like wrapping yourself in a warm, delicious hug from the season. It’s simple enough for a weeknight but elegant enough for guests, and every bite tells a story of cozy fall flavors. I truly hope you give it a go and make it one of your favorites to turn to whenever you want that perfect blend of savory, sweet, and crunchy goodness.
Print
Stuffed Acorn Squash with Sausage, Apple, Cranberries, and Nuts Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Stuffed Acorn Squash is a cozy, flavorful fall dish featuring roasted acorn squash halves filled with a savory mixture of ground sausage, sautéed onions, garlic, apple, dried cranberries, nuts, and optional quinoa or rice. The dish is perfectly seasoned with thyme and cinnamon, then baked again with a sprinkle of Parmesan or feta cheese for a comforting and nutritious meal ideal for autumn.
Ingredients
For the Roasted Acorn Squash
- 2 medium acorn squashes, halved and seeds removed
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Filling
- 1/2 lb ground sausage (or ground turkey for a leaner option)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 apple, diced
- 1/4 cup dried cranberries
- 1/4 cup pecans or walnuts, chopped
- 1/2 cup cooked quinoa or rice (optional)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 cup grated Parmesan or feta cheese (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). This will ensure the squash cooks evenly and gets tender.
- Roast the Acorn Squash: Drizzle the acorn squash halves with olive oil and season them with salt and pepper. Place the halves cut-side down on a baking sheet. Roast for 30-35 minutes until the squash is tender and can be easily pierced with a fork.
- Cook the Sausage: While the squash roasts, heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground sausage or turkey and cook, stirring occasionally, until browned and fully cooked. Remove from skillet and set aside.
- Sauté Aromatics and Fruit: In the same skillet, add the chopped onion and cook about 5 minutes until softened. Add minced garlic and cook an additional minute until fragrant.
- Add Remaining Filling Ingredients: Stir in diced apple, dried cranberries, chopped nuts, cooked quinoa or rice if using, thyme, and cinnamon if using. Cook for 2-3 minutes until warmed through and well combined.
- Combine with Sausage: Return the cooked sausage back into the skillet and mix thoroughly with the sautéed mixture. Taste and adjust salt and pepper as needed.
- Stuff the Squash: Remove the roasted acorn squash from the oven and carefully flip them cut-side up. Spoon the sausage and fruit mixture evenly into each squash half, filling them generously.
- Add Cheese (Optional): If desired, sprinkle the tops of the stuffed squash with grated Parmesan or feta cheese to add richness and a melty topping.
- Bake Again: Return the stuffed squash to the oven and bake for another 10-15 minutes, until the filling is heated through and the cheese is melted and golden.
- Serve: Serve the stuffed acorn squash halves warm, optionally garnished with fresh herbs or a drizzle of olive oil for added flavor.
Notes
- You can substitute ground turkey for sausage for a leaner version.
- If you prefer a vegetarian option, omit the meat and increase the quinoa or add mushrooms.
- Use pecans or walnuts based on your preference or dietary restrictions.
- Quinoa or rice is optional but adds texture and makes the dish more filling.
- To make this dish gluten-free, ensure the sausage and any added ingredients are gluten-free.
- Feel free to customize the herbs and spices to your liking; sage or rosemary would also complement the flavors well.
