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Crowd-Pleasing Sausage-Stuffed Acorn Squash Boats

Sausage-Stuffed Acorn Squash - featured image
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Sweet, nutty acorn squash boats filled with savory sausage, apple, cranberries, and pecans. A stunning and delicious fall dish that’s perfect for gatherings and naturally gluten-free.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup (pure maple syrup)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound ground pork sausage (regular or mild breakfast sausage)
  • 1 small yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium apple, peeled and diced (Granny Smith or Honeycrisp)
  • ⅓ cup dried cranberries (unsweetened or lightly sweetened)
  • 2 tablespoons fresh sage, chopped (or 1 teaspoon dried sage)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • ¼ cup chicken broth (low-sodium)
  • ½ cup pecans, roughly chopped (optional)
  • Salt and pepper to taste
  • ¼ cup shredded Parmesan cheese (optional, for topping)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle. Line a large baking sheet with parchment paper.
  2. Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp with a sturdy spoon. Place the squash halves cut-side up on the prepared baking sheet.
  3. In a small bowl, whisk together the olive oil and maple syrup. Brush this mixture over the cut sides of the squash halves. Sprinkle with salt and pepper. Roast for 25-30 minutes, until the squash is fork-tender but still holds its shape.
  4. While the squash roasts, heat a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up with a wooden spoon, until browned and cooked through—about 6-8 minutes. Leave about a tablespoon of fat in the pan. Transfer the cooked sausage to a bowl and set aside.
  5. In the same skillet with the remaining sausage fat, add the diced onion. Cook over medium heat for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pan.
  6. Stir in the diced apple and dried cranberries. Cook for 2-3 minutes, until the apple begins to soften.
  7. Return the cooked sausage to the skillet. Add the chopped sage, thyme, and chicken broth. Stir everything together and let it simmer for 2 minutes. If using pecans, stir them in now. Taste and adjust seasoning with salt and pepper.
  8. Once the squash halves are tender, remove them from the oven. Carefully spoon the sausage mixture into each cavity, mounding it slightly. If using Parmesan, sprinkle it over the tops.
  9. Return the stuffed squash to the oven and bake for another 10-15 minutes, until the filling is hot and the tops are slightly golden.
  10. Let the squash boats rest for 5 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

To cut acorn squash safely, microwave the whole squash for 2-3 minutes to soften it slightly before cutting. Don’t overcook the squash in the first round—it should be fork-tender but still hold its shape. Toast the pecans in a dry skillet for 2-3 minutes before adding for extra flavor. For a vegetarian version, swap sausage for plant-based meat or cooked lentils and mushrooms. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, fall recipe, gluten-free dinner, acorn squash boats, crowd-pleasing recipe

Find it online: https://cookluma.com/crowd-pleasing-sausage-stuffed-acorn-squash-boats/