Delicious Sausage, Apple and Cranberry Stuffed Acorn Squash Recipe

Stuffed acorn squash is a wonderful main or side dish for dinner. Filled with sweet Italian sausage, crisp apples, tart cranberries and aromatics, it’s hearty, comforting and perfect for fall and winter. Its pretty shape and festive presentation also makes it an impressive centerpiece for a holiday gathering.

The combination of sweet and savory flavors makes the stuffed acorn squash a real taste delight. Crumbled sausage pairs beautifully with the natural sweetness of the squash. Dried cranberries, crunchy apples, onions. celery and fresh herbs enhance the flavors.

Using a hollowed out squash for serving makes the dish look elegant but it is actually easy to prepare. Whether you decide to serve stuffed acorn squash as a main course or as a substantial side, it’s delicious. It is a satisfying and wholesome dish that celebrates the best flavors of the season.

If you want sides with the squash, they should offer balance. A fresh, seasonal salad would be great. It will offer a bright, acidic contrast to the rich and earthy flavors of the squash. Green beans almondine would also pair well with the sweetness of squash and the richness of sausage. A simple crusty baguette brushed with garlic butter would be a tasty addition.

You can easily change the filling to suit your taste. Instead of Italian sausage, turkey or chicken sausage would be good. Make it vegetarian or vegan by using only olive oil and fillings like quinoa, rice, lentils, mushrooms, and other vegetables..

I suggest that you make your own toasted breadcrumbs for this recipe. Easy to make, they provide a richer and nuttier flavor. This is in contrast to the bland taste you sometimes get with store-bought crumbs. You’ll also achieve a better texture. For an extra crunch, you can chop pecans, walnuts, or almonds to include in the filling.

Acorn squash, also referred to as pumpkin, is a type of winter squash. It has a distinct acorn shape with a flatter top and pointed bottom. It’s ribbed hard, dark green skin is tough and typically not eaten. Its interior flesh is orange and known for its sweet and nutty flavor. It is popular in both savory and sweet dishes. However, it is primarily used for soups and stuffing, or for roasting.

If you can’t find acorn squash, you can use several other winter squash varieties. These may be more widely available and can serve as a substitute. Hokkaido (Red Kuri) squash has a sweet flavor and is a popular variety in many markets. Buttercup squash has more flavor and drier flesh than acorn squash, making it a good choice for baking. Kabocha has a sweeter, richer flavor and a fluffy texture like a sweet potato.

Sausage, Apple And Cranberry Stuffed Acorn Squash

The recipe can easily be adjusted, 1 squash serves 2 people.

Cooking time: 30 – 40 minutes, plus additional 15 – 20 minutes after stuffing. Total time around an hour from start to finish, depending on size of squash and how many you are preparing.

Preheat the oven to 400 degrees

Ingredients

• 1 acorn squash
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 4 – 6 oz. sweet Italian sausage
• 1/2 onion, diced small
• 2 – 3 garlic cloves, minced
• 1 stalk celery, diced small
• 1 sprig rosemary, minced
• 2 – 3 sprigs sage, minced
• 2 – 3 springs thyme, leaves stripped and minced
• salt and pepper to taste
• a splash of white wine, to deglaze the pan
• 1/2 Granny Smith apple, diced small
• 2/3 c. homemade breadcrumbs, toasted (Panko can be substituted)
• 2 – 3 Tbsp. dried cranberries, chopped
• 1 – 2 Tbsp. chicken broth, only if needed

Cooking Instructions

Squash Prep

1. Rinse the squash and pay dry. To cut through its hard skin, use a sharp knife. Carefully cut off a small slice from the bottom and top. Then cut it in half. Remove the seeds and stringy flesh with a spoon.
2. Rub lightly with olive oil and season with salt and pepper. Bake cut-side down on a baking sheet lined with parchment paper or nonstick foil. Bake for about 30 minutes. Cook until the edges start to caramelize. Ensure the flesh is tender and easily pierced with a fork.

Stuffing And Final Baking

1. Meanwhile, in a large sauté pan, heat the olive oil and butter over medium heat. Add the sausage. Cook for 3 to 5 minutes, breaking up the meat with a wooden spoon. Add the onion, garlic, celery, herbs and season with salt and pepper. Cook until soft, about 3 to 5 minutes. Deglaze the pan with a splash of white wine, scraping up any brown bits.
2. Add the apple and cook until it becomes soft, about 3 minutes.
3. Remove from the heat and stir in the breadcrumbs and cranberries. Mix until well combined.
4. Taste and adjust the seasonings, if necessary. If the stuffing seems dry, moisten slightly with a little chicken broth.
5. Turn the cooked squash over and spoon the stuffing mixture into each half. Return the squash to the oven. Bake until the mixture is just heated through, about 10 to 15 minutes.

NOTE FROM THE KITCHEN

The terms squash and pumpkin are used differently around the world. But, they all refer to plants in the same botanical family. 

Be careful when cutting the hard outer shell of squash or pumpkin to avoid injury. I believe you can manage it with care and precision. The rest of the recipe only involves two easy steps.

First, roast the squash. While it is cooking, prepare the filling. Taste the stuffing before baking, if it seems dry, add a splash of liquid like broth. If the stuffing is bland, adjust the seasonings. The final step is just spooning the cooked filling into the roasted squash halves and briefly baking them together. 

For tender but not mushy squash, roast it at 400°. Check for doneness after about 30–50 minutes, depending on its size. The flesh should be fork-tender.

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Stuffed winter squash, also known as pumpkin in some regions of the world, is a very popular dish. Its popularity stems from its versatility. Do you enjoy winter squash? If so, do you prefer a sweet version or a savory version? My husband loved this savory version. He said he especially loved the sausage, apple, and cranberry stuffing and could eat it by the bowlful.