Sausage, Cranberry, & Apple Stuffed Acorn Squash

I am presently a little obsessed with winter squash as you can probably tell by the selection of recipes I have been posting lately. There is such a large variety of winter squash available for sale these days, each with a slightly different flavor and texture. There are some squash I prefer to use in my baking for sweets, while others I prefer for savory dishes.

Acorn squash have always been a personal favorite as one squash is the perfect size to serve two people, and although acorn squash is delicious simply brushed with butter and a sprinkling of brown sugar, this variety of squash is also the perfect vessel for stuffing.

I often serve stuffed acorn squash as our main course, and the stuffing options are endless. You can use a variety of grains flavored with vegetables, or use a combination of meat, fruit, and vegetables as I have in this recipe.

The sweetness of the squash works well with apples, and I chose a turkey based Italian sausage to keep my dish as healthy as possible. Stuffed squash is a perfect fall dish to use as a main course, or divided and shared as a side dish.

Buon Appetito!
Deborah Mele

Sausage, Cranberry, & Apple Stuffed Acorn Squash

Sausage, Cranberry, & Apple Stuffed Acorn Squash

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes

These tender acorn squash are stuffed with sausage and fruit in this tasty fall or winter dish.


  • 2 Acorn Squash, Halved, Seeds Removed
  • 1/4 Cup Olive Oil, Divided
  • 1/2 Cup Chopped Onion
  • 1/2 Cup Chopped Celery
  • 1/2 Cup Chopped Red Pepper
  • 1/2 Pound Italian Turkey Sausage, Mild or Spicy, Meat Removed From Casings>
  • 1 Apple, Cored & Chopped
  • 1/2 Cup Chopped Dried Cranberries
  • 1/2 Teaspoon Chopped Fresh Sage
  • 1/4 Cup Chopped Fresh Parsley
  • 1 Cup Soft Breadcrumbs
  • 1/3 Cup Vegetable or Chicken Broth


  • 1/2 Cup Grated Parmesan Cheese


  1. Preheat oven to 400 degrees F.
  2. Brush the acorn squash with olive oil and place on a baking sheet cut side up.
  3. Bake until the squash is fork tender about 40 minutes.
  4. While the squash is baking, heat the remaining olive oil in a skillet over medium heat and cook the onions, celery, and red pepper, for about 5 minutes or until the onions are translucent.
  5. Add the sausage meat and continue to cook until the meat is no longer pink, breaking up the meat with two forks as it cooks.
  6. Add the apple, cranberries, sage, parsley, and breadcrumbs, and cook another 5 minutes, stirring often.
  7. Sprinkle some of the broth over the sausage mixture to moisten it.
  8. Scoop the filling into the four cooked squash, rounding the top.
  9. Sprinkle the top with the grated cheese, and bake until golden brown, for about 20 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1 half
Amount Per Serving: Calories: 626Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 90mgSodium: 1081mgCarbohydrates: 65gFiber: 9gSugar: 24gProtein: 31g

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One Comment

  1. This was really lovely. I added a few mushrooms because I had 5 shiitake’s left in the fridge. But it made me realize this would be wonderful as as vegetarian dish using mushrooms and pecans. And even using my favorite hot Italian sausage, it’s only about 2 oz of meat per person. Thanks.

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