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Crowd-Pleasing Sausage Stuffed Acorn Squash Boats: Easy Fall Dinner

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Sweet, tender acorn squash boats filled with savory sausage, apple, cranberries, and pecans. A stunning and easy fall dinner that’s perfect for entertaining and naturally gluten-free.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each), halved and seeded
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound sweet Italian sausage, casings removed
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium apple (Honeycrisp or Fuji), peeled and diced into ¼-inch pieces
  • ½ cup dried cranberries
  • ½ cup chopped pecans
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional, for heat)
  • ½ cup shredded Parmesan cheese, plus more for topping
  • ¼ cup chopped fresh parsley, for garnish

Instructions

  1. Preheat oven to 400°F. Carefully cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits with a spoon. Brush cut sides and cavities with olive oil, then season with salt and pepper. Place squash halves cut-side down on a parchment-lined baking sheet. Roast for 25 minutes, until flesh is just starting to soften but still holds its shape.
  2. While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage, breaking it up with a wooden spoon. Cook for 5-6 minutes until no longer pink. Use a slotted spoon to transfer sausage to a bowl, leaving about 1 tablespoon of drippings in the pan.
  3. Add diced onion to the pan and cook for 4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant. Add diced apple, dried cranberries, pecans, sage, thyme, and red pepper flakes. Cook for 2 minutes, stirring occasionally, until apple softens slightly.
  4. Return cooked sausage to the pan. Stir in Parmesan cheese until well combined. Taste and adjust seasoning with additional salt and pepper if needed. If filling seems dry, add a tablespoon of chicken broth or water.
  5. Remove squash from oven and flip them over so cavities face up. Let cool for 5 minutes. Spoon filling generously into each squash half, mounding slightly. Top each with extra Parmesan cheese.
  6. Return stuffed squash to oven and bake for 18-20 minutes, until filling is heated through and cheese is golden and bubbly. Squash should be fork-tender. If tops brown too quickly, tent loosely with foil for last 5 minutes.
  7. Let squash boats rest for 5 minutes before serving. Sprinkle with fresh parsley and serve warm.

Notes

For a vegetarian version, use plant-based Italian sausage and add a can of drained chickpeas. For dairy-free, skip the Parmesan or use a plant-based alternative. To make ahead, stuff squash boats up to 24 hours in advance, cover and refrigerate, then add 10 minutes to final bake time. Leftovers keep in the refrigerator for up to 4 days. Freezing is not recommended as squash becomes watery when thawed.

Nutrition

Keywords: sausage stuffed acorn squash, fall dinner, stuffed squash, gluten-free dinner, easy entertaining, acorn squash recipe

Find it online: https://sparklespoon.com/crowd-pleasing-sausage-stuffed-acorn-squash-boats-easy-fall-dinner/