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Savory Sausage Stuffed Acorn Squash Boats

Savory Sausage Stuffed Acorn Squash Boats - featured image
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Tender roasted acorn squash boats filled with savory Italian sausage, dried cranberries, and aromatic herbs. An easy, crowd-pleasing fall dinner that’s perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound loose Italian sausage (sweet or spicy)
  • 1 small yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/2 cup panko breadcrumbs
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup chicken broth
  • 1/2 cup grated Parmesan cheese (optional)
  • 1/4 cup panko breadcrumbs (for topping, optional)
  • 1 tablespoon melted butter (for topping, optional)
  • Fresh parsley or sage leaves for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Carefully cut acorn squashes in half from stem to tip. Scoop out seeds and stringy bits.
  2. Place squash halves cut-side up on a lined baking sheet. Brush cut sides and cavities with olive oil. Season with salt and pepper. Roast for 25-30 minutes until fork-tender but still firm.
  3. While squash roasts, heat a large skillet over medium-high heat. Cook Italian sausage, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a plate, leaving about 1 tablespoon fat in pan.
  4. Reduce heat to medium. Add diced onion to skillet and cook until softened (4-5 minutes). Add minced garlic and cook 30 seconds until fragrant.
  5. Return sausage to skillet. Add dried cranberries, panko breadcrumbs, parsley, sage, thyme, and red pepper flakes (if using). Stir to combine. Pour in chicken broth and stir. Remove from heat, let cool slightly, then stir in Parmesan cheese (if using). Adjust seasoning with salt and pepper.
  6. Divide filling evenly among roasted squash halves, packing gently but firmly. If using optional topping, mix 1/4 cup panko with melted butter and sprinkle over filling.
  7. Return stuffed squash to oven and bake 15-20 minutes until filling is hot and top is golden. For extra browning, broil last 2 minutes.
  8. Remove from oven, let rest 5 minutes. Garnish with fresh parsley or sage leaves. Serve warm.

Notes

Microwave whole squash for 2 minutes to make cutting easier. Don’t over-roast squash in first round; it should be fork-tender but still firm. Let filling cool 5-10 minutes before stuffing to prevent gummy breadcrumbs. For a vegetarian version, use plant-based sausage or cooked lentils. Leftovers keep in fridge up to 4 days; reheat in oven at 350°F for 10-15 minutes. Freeze unbaked for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, fall dinner, easy weeknight dinner, holiday side dish, acorn squash boats

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