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Sausage Stuffed Acorn Squash

A flavorful acorn squash recipe that transforms this nutritious winter vegetable into a hearty main dish. Filled with savory Italian sausage, spinach, cranberries, and pecans, this sausage stuffed acorn squash is perfect for weeknight meals, dinner parties, or holiday gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 582
Ingredients Method Notes

Ingredients
  

  • 2 medium acorn squash 1–1.5 lbs each
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon sea salt or more to taste
  • Freshly ground black pepper
  • 1 tablespoon olive oil for filling
  • 1 small onion finely diced (about 3/4 cup)
  • 10 oz spicy Italian sausage crumbled (or sweet Italian)
  • 4 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 4 oz fresh spinach or kale
  • 1/2 cup dried cranberries
  • 1/2 cup pecans roughly chopped

Method
 

  1. Preheat oven to 400°F and line baking sheet with parchment paper.
  2. Slice tops and bottoms off squash for stability, then halve lengthwise. Scoop out seeds and pulp.
  3. Place halves cut-side up, drizzle with olive oil, season with salt and pepper, then flip cut-side down. Roast for 30 minutes.
  4. Meanwhile, heat olive oil in skillet. Sauté onion for 2 minutes until softened.
  5. Add sausage, garlic, and Italian seasoning. Cook 5-7 minutes until browned.
  6. Add spinach and cook until wilted. Stir in cranberries and pecans. Adjust seasoning.
  7. Remove squash, flip cut-side up, reduce oven to 350°F. Stuff with sausage mixture.
  8. Return to oven for 10-20 minutes until filling is hot and squash is fork-tender.

Notes

Use sharp knife to create flat surfaces for safe cutting. Allow filling to cool slightly before stuffing to prevent excess steam. Properly roasted acorn squash skin is tender and edible.