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Indulge in a savory delight with our sausage stuffed acorn squash: plump, juicy sausages nestled within tender roasted acorn squash halves, perfectly complemented by a medley of aromatic herbs and spices.

Stuffed Acorn Squash Recipe

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  • Author: Maxine Dubois
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


As the leaves turn brilliant shades of red and gold, and a chill fills the air, it's time to welcome the warmth and comfort of autumn into our homes. One of the best ways to do so is by indulging in hearty, seasonal dishes that celebrate the bounties of the harvest. In our kitchen today, we're bringing you a recipe that encapsulates the essence of fall: Sausage and Cranberry Stuffed Acorn Squash.


  • 2 small acorn squash
  • 1 pound Italian sausage (mild or hot, depending on your preference)
  • 1/2 cup dried cranberries
  • 1/2 cup chopped onions
  • 2 tablespoons olive oil
  • 1 sage leaf, chopped
  • Salt and pepper, to taste
  • 1/2 cup chicken or vegetable broth
  • Fresh parsley, for garnish


  1. Preheat your oven to 375°F (190°C).
  2. Cut the acorn squash in half horizontally and scoop out the seeds and strings. If necessary, trim a small slice off the bottom of each half to ensure they sit flat. Brush the cut sides of the squash halves with a little olive oil and season with salt and pepper.
  3. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the squash is tender but not overly soft.While the squash is baking, heat the remaining olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up into small pieces with a spatula, until it's browned and cooked through.
  4. Add the chopped onions to the skillet with the sausage. Sauté for about 5 minutes or until the vegetables are softened. Stir in the dried cranberries, sage, and salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld.
     Pour in the chicken or vegetable broth and let it simmer for a few minutes until the mixture is moist but not overly wet.
  5. Once the acorn squash halves are done baking, remove them from the oven and turn them cut side up. Fill each squash half with the sausage and cranberry stuffing mixture.
  6. Return the stuffed squash to the oven and bake for another 15 minutes or until the squash is tender, the stuffing is heated through, and the tops are nicely browned.
  7. Remove from the oven, garnish with fresh parsley, and serve hot.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American