About This Recipe

Stuffed acorn squash is fall harvest cooking at its most beautiful — golden roasted squash halves acting as edible bowls for a savory, herby filling of sausage, wild rice, cranberries, and pecans. It's one of those dishes that looks like you spent hours in the kitchen but comes together in just over an hour. The combination of sweet caramelized squash, savory sausage, and tart cranberries is one of fall's greatest flavor combinations.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • Stunning presentation — serves itself right in the squash shell
  • Sweet roasted squash + savory sausage + tart cranberries = perfect fall flavor balance
  • Works as a main dish or a jaw-dropping Thanksgiving side
  • Naturally gluten-free and easily made vegetarian

Stuffed Acorn Squash (Fall Harvest Dinner)

Stuffed Acorn Squash (Fall Harvest Dinner)
20 min
Prep
50 min
Cook
1 hr 10 min
Total
4
Servings
⭐ 4.8
Rating
420
Calories

Ingredients

  • 2 medium acorn squash, halved and seeded
  • 2 tbsp olive oil
  • Salt and pepper
  • 1/2 lb (225g) Italian sausage, casings removed
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup (180g) cooked wild rice or brown rice
  • 1/3 cup (45g) dried cranberries
  • 1/4 cup (30g) chopped pecans
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 2 tbsp maple syrup (for brushing squash)
  • 2oz (55g) goat cheese or feta, crumbled (optional)

Instructions

  1. 1Roast the squash Preheat oven to 400°F (200°C). Brush squash halves with olive oil, season with salt and pepper. Place cut-side down on a...
  2. 2Cook the sausage Meanwhile, cook sausage in a skillet over medium-high heat, breaking into crumbles, until browned — about 8 minutes. Rem...
  3. 3Sauté aromatics In the sausage drippings, cook onion 5 minutes until soft. Add garlic, sage, and thyme. Cook 1 more minute....
  4. 4Make the filling Remove from heat. Stir in cooked rice, cranberries, pecans, parsley, and cooked sausage. Season with salt and pepper. Ta...
  5. 5Fill and finish Flip roasted squash cut-side up. Brush inside with maple syrup. Mound filling generously into each half. Return to oven ...
  6. 6Serve Top with crumbled goat cheese and extra fresh parsley. Serve as a main course or impressive side dish....

Ingredients

2 medium acorn squash, halved and seeded 2 tbsp olive oil Salt and pepper 1/2 lb (225g) Italian sausage, casings removed 1 small onion, finely diced 2 cloves garlic, minced 1 cup (180g) cooked wild rice or brown rice 1/3 cup (45g) dried cranberries 1/4 cup (30g) chopped pecans 1/4 cup (15g) fresh parsley, chopped 1/2 tsp dried sage 1/2 tsp dried thyme 2 tbsp maple syrup (for brushing squash) 2oz (55g) goat cheese or feta, crumbled (optional)

Step-by-Step Instructions

  1. 1

    Roast the squash

    Preheat oven to 400°F (200°C). Brush squash halves with olive oil, season with salt and pepper. Place cut-side down on a lined baking sheet. Roast 30-35 minutes until fork-tender.

  2. 2

    Cook the sausage

    Meanwhile, cook sausage in a skillet over medium-high heat, breaking into crumbles, until browned — about 8 minutes. Remove sausage, leaving drippings in pan.

  3. 3

    Sauté aromatics

    In the sausage drippings, cook onion 5 minutes until soft. Add garlic, sage, and thyme. Cook 1 more minute.

  4. 4

    Make the filling

    Remove from heat. Stir in cooked rice, cranberries, pecans, parsley, and cooked sausage. Season with salt and pepper. Taste — it should be well-seasoned since the squash is mild.

  5. 5

    Fill and finish

    Flip roasted squash cut-side up. Brush inside with maple syrup. Mound filling generously into each half. Return to oven for 15 minutes until heated through and tops are lightly golden.

  6. 6

    Serve

    Top with crumbled goat cheese and extra fresh parsley. Serve as a main course or impressive side dish.

Pro Tips

🏆 Chef Tips
  • Roast the squash cut-side DOWN first — it caramelizes the flesh and keeps it moist inside.
  • The maple syrup brush inside the squash is the flavor bridge between sweet squash and savory filling.
  • Make the filling a day ahead and refrigerate — just stuff and bake when ready.
  • Microwave whole squash for 3 minutes before cutting to make halving much easier.

Frequently Asked Questions

Yes — replace sausage with 1 can drained lentils or black beans. Add 1 tsp smoked paprika for depth. The filling is still hearty and satisfying.
Quinoa, farro, and pearl barley all work beautifully. Farro has an especially nice nutty flavor that pairs well with the squash.
Microwave whole squash for 2-3 minutes to soften slightly. Use a large heavy knife and rock it through. The softened skin cuts much more safely.
Roast the squash and make the filling a day ahead. Refrigerate separately. Fill and bake at 375°F for 25 minutes (longer since everything is cold) on the day of.

Nutrition Per Serving

420
Calories
18g
Protein
48g
Carbs
20g
Fat
7g
Fiber
16g
Sugar
580mg
Sodium
6g
Sat. Fat