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Sausage Stuffed Acorn Squash Boat

A warm and hearty dish featuring roasted acorn squash filled with savory Italian sausage, breadcrumbs, cranberries, and Parmesan cheese, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Squash
  • 3 pieces acorn squash (halved, seeded)
  • 1 tablespoon olive oil
  • Salt Salt to taste
  • Pepper Pepper to taste
For the Filling
  • 1 lb Italian sausage Can use mild or spicy
  • 1/2 cup dried cranberries
  • 1/2 cup breadcrumbs Can substitute with quinoa or rice for gluten-free
  • 1/4 cup Parmesan cheese Can substitute with feta or mozzarella
  • 1 piece onion (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh sage Can be replaced with dried sage or thyme

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Brush the cut sides of the acorn squash halves with olive oil and season them with salt and pepper.
  2. Arrange the squash cut-side down on a baking sheet and place them in the oven.
Roasting the Squash
  1. Roast the squash for about 25 minutes, or until they are just tender.
Cooking the Filling
  1. In a skillet over medium heat, add the Italian sausage and diced onion. Brown them for approximately 6 minutes.
  2. Once the sausage is cooked and the onion is softened, add the minced garlic and fresh sage. Cook for an additional minute.
Combining the Filling
  1. Remove the skillet from heat. Stir in the dried cranberries, breadcrumbs, and Parmesan cheese until well combined.
Stuffing the Squash
  1. Flip the acorn squash halves over so the cut side is facing up. Spoon the sausage mixture into each half, filling them without overstuffing.
  2. Return them to the oven and bake for an additional 15-20 minutes until the squash is fork-tender and the filling is heated through.
Serving
  1. Once baking is complete, remove the stuffed acorn squash from the oven and allow to cool slightly before serving.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat on the stovetop or in the microwave.