Savory Stuffed Acorn Squash with Sausage, Spinach, and Cranberries

Introduction

This Savory Stuffed Acorn Squash with Sausage, Spinach, and Cranberries is a perfect fall or winter dish, offering a balance of sweet, savory, and earthy flavors. The roasted acorn squash creates a naturally sweet and buttery base, while the spicy Italian sausage, earthy spinach, and tart cranberries bring layers of flavor. It’s an ideal dish for holiday gatherings, cozy family dinners, or a special weeknight meal. With its vibrant colors and bold flavors, it’s sure to impress guests and satisfy hearty appetites.

Why This Recipe is Perfect for You

This dish is perfect for anyone looking for a delicious seasonal meal that’s both hearty and healthy. The acorn squash serves as a nutrient-rich base full of fiber and vitamins, while the sausage filling is packed with protein, flavor, and contrasting textures from the dried cranberries and chopped pecans. The result is a comforting, warm dish that’s perfect for cooler weather and requires minimal effort to prepare.

Ingredients

For the Acorn Squash:

• 2 medium acorn squash
• 2 tablespoons olive oil
• ¼ teaspoon salt (or to taste)
• Freshly ground black pepper

For the Sausage Filling:

• 1 tablespoon olive oil
• 1 small onion, diced
• 10 oz spicy Italian sausage, crumbled
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 4 oz fresh spinach
• ½ cup dried cranberries
• ½ cup chopped pecans

Directions

1. Roast the Acorn Squash

Preheat your oven to 400°F (200°C).

To prepare the squash, start by trimming off the top and bottom to create flat bases, but be careful not to cut too deeply into the flesh. Slice each squash in half, and scoop out the seeds and stringy insides with a spoon.

Arrange the squash halves cut-side up on a baking sheet. Drizzle the squash with 2 tablespoons of olive oil, rubbing it evenly over the flesh. Sprinkle with salt and pepper to taste.

Flip the squash over so the cut sides are down on the baking sheet, and roast in the preheated oven for 30 minutes, or until the flesh is tender and caramelized.

2. Prepare the Sausage Filling

While the squash is roasting, heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the diced onion to the skillet, sautéing for about 2 minutes until the onions soften and lightly char around the edges.

Next, add the crumbled spicy Italian sausage, minced garlic, and 1 tablespoon Italian seasoning. Cook for about 5 minutes, stirring occasionally, until the sausage is fully browned.

Once the sausage is cooked, stir in the fresh spinach and continue cooking for another 5 minutes, or until the spinach wilts and is well combined with the sausage mixture.

Finally, toss in the dried cranberries and chopped pecans, stirring to combine all the ingredients. Adjust the seasoning with salt and pepper to taste.

3. Stuff the Squash

Once the roasted acorn squash is done, remove it from the oven and turn the halves cut-side up.

Generously fill each squash half with the sausage and spinach mixture, pressing it down lightly to pack the filling in.

4. Bake the Stuffed Squash

Reduce the oven temperature to 350°F (175°C). Return the stuffed squash to the oven and bake for an additional 10-20 minutes, or until the filling is heated through and slightly crisp on top.

5. Serve and Enjoy

Once the stuffed acorn squash is done, remove it from the oven and serve immediately. Enjoy this flavorful, hearty dish as a standalone meal or pair it with a simple side salad for a complete dinner.

Kitchen Equipment Needed

• Baking sheet for roasting the acorn squash
• Large skillet for cooking the sausage filling
• Sharp knife for trimming and halving the squash

Tips and Shortcuts

• Pre-cooked Squash: To save time, you can roast the squash a day ahead and store it in the fridge. When ready to serve, fill it with the sausage mixture and bake as instructed.
• Customizing the Filling: Feel free to add mushrooms, bell peppers, or even quinoa for extra texture and nutrition.
• Batch Cooking: This recipe is great for meal prepping! You can double the filling and save the leftovers for easy lunches throughout the week.

Recipe Swaps and Variations

• Vegetarian Option: Substitute the sausage with plant-based sausage or crumbled tempeh for a vegetarian version.
• Other Squash Options: This recipe works equally well with butternut squash or delicata squash if acorn squash isn’t available.
• Nut-Free Version: If you’re avoiding nuts, simply leave out the pecans or replace them with sunflower seeds for a crunchy alternative.

How to Store Leftovers

Leftover stuffed acorn squash can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the stuffed squash in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through.

For a quicker option, you can microwave the leftovers, though the filling may lose some of its crispness.

Food and Drink Pairings

This Savory Stuffed Acorn Squash pairs beautifully with a light, crisp white wine like Pinot Grigio or Chardonnay, which complement the richness of the sausage and the sweetness of the cranberries.

For non-alcoholic options, consider pairing this dish with a sparkling apple cider or a light herbal tea like chamomile or peppermint for a refreshing contrast to the hearty meal.

If you’re looking for side dishes, a simple green salad or roasted Brussels sprouts would round out this dish perfectly.

Frequently Asked Questions (FAQ)

Q: Can I use ground turkey instead of sausage?
A: Absolutely! Ground turkey is a great alternative if you prefer a leaner protein. You can season it with extra garlic, fennel seeds, and Italian herbs to mimic the flavor of Italian sausage.

Q: Can I freeze the stuffed squash?
A: Yes, you can freeze the stuffed squash. Allow the squash to cool completely before wrapping it tightly in aluminum foil or plastic wrap. Freeze for up to 2 months. To reheat, bake from frozen at 350°F (175°C) for about 30-40 minutes, until heated through.

Q: Can I substitute dried cranberries with fresh ones?
A: Yes, but keep in mind that fresh cranberries are much more tart than dried ones. You may want to add a touch of honey or maple syrup to the filling if using fresh cranberries.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

Call to Action

Loved this recipe for Savory Stuffed Acorn Squash with Sausage, Spinach, and Cranberries? Share it with your friends and family, and don’t forget to subscribe to our blog for more comforting, seasonal recipes that are perfect for fall and winter!

Savory Stuffed Acorn Squash with Sausage, Spinach, and Cranberries

---

• Author: Mia Martinez
• Total Time: 55-65 minutes

Print Recipe

Pin Recipe

Description

Enjoy this flavorful Savory Stuffed Acorn Squash filled with sausage, spinach, and cranberries—a hearty, healthy, and satisfying dish perfect for fall meals!

---

Ingredients

For the Acorn Squash:

2 medium acorn squash

2 tablespoons olive oil

¼ teaspoon salt (or to taste)

Freshly ground black pepper

For the Sausage Filling:

1 tablespoon olive oil

1 small onion, diced

10 oz spicy Italian sausage, crumbled

4 cloves garlic, minced

1 tablespoon Italian seasoning

4 oz fresh spinach

½ cup dried cranberries

½ cup chopped pecans

---

Instructions

Roast the Acorn Squash:

Preheat your oven to 400°F (200°C).

To prepare the squash, trim off the top and bottom to create a flat base. Be cautious not to cut too deeply. Slice each squash in half, and scoop out the seeds and stringy insides.

Arrange the squash halves cut-side up on a baking sheet. Drizzle with olive oil and rub it evenly over the squash. Sprinkle with salt and black pepper. Flip the squash so the cut sides are down.

Roast the squash for about 30 minutes in the preheated oven.

Make the Sausage Filling:

While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the diced onion and sauté for about 2 minutes, allowing them to soften and lightly char.

Add the crumbled sausage, minced garlic, and Italian seasoning. Cook for about 5 minutes, until the sausage is thoroughly browned.

Stir in the fresh spinach and cook for another 5 minutes, until the spinach wilts.

Toss in the dried cranberries and chopped pecans, mixing well. Adjust the seasoning with salt and pepper if necessary.

Stuff the Squash:

Once the acorn squash is done roasting, remove them from the oven and turn them cut-side up.

Fill each squash half with the sausage mixture, pressing it down so it’s evenly packed.

Reduce the oven temperature to 350°F (175°C) and place the stuffed squash back in the oven. Bake for an additional 10-20 minutes, or until the filling is heated through.

• Prep Time: 15 minutes
• Cook Time: 40-50 minutes

Nutrition

• Serving Size: 4 servings