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Easy Cozy Sausage Stuffed Acorn Squash Boats

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Sweet roasted acorn squash boats filled with savory Italian sausage, apple, dried cranberries, and Parmesan cheese. A quick and easy fall dinner that’s perfect for busy weeknights or impressive enough for company.

Ingredients

Scale
  • 2 medium acorn squashes
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound Italian sausage (mild or spicy)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 medium apple (Honeycrisp or Gala), finely diced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup dried cranberries or chopped dried apricots
  • 1/4 cup chicken broth
  • 1/2 cup shredded Parmesan cheese (plus more for topping)
  • 1/4 cup chopped fresh parsley (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash the acorn squashes thoroughly.
  2. Cut the squashes in half from stem to root. Scoop out the seeds and stringy pulp with a spoon.
  3. Brush the cut sides and cavities with olive oil. Sprinkle with salt and pepper. Place the squash halves cut-side down on a baking dish or sheet pan. Roast for 20 minutes.
  4. While the squash roasts, heat a large skillet over medium-high heat. Add the Italian sausage, breaking it up as it cooks. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
  5. In the same skillet with the remaining fat, add the diced onion. Cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  6. Stir in the diced apple, dried sage, dried thyme, and red pepper flakes if using. Cook for 2 minutes, letting the apple soften slightly.
  7. Return the cooked sausage to the skillet. Add the dried cranberries and chicken broth. Stir and let simmer for 2-3 minutes until the broth is mostly absorbed. Remove from heat and stir in the Parmesan cheese. Taste and adjust seasoning.
  8. Carefully flip each squash half over using tongs or a spatula. Divide the sausage filling evenly among the four squash halves, mounding it slightly in the center.
  9. Return the stuffed squash to the oven and roast for another 15-20 minutes until the squash is fork-tender and the filling is hot and bubbly. If the tops brown too quickly, tent loosely with aluminum foil for the last 5 minutes.
  10. Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley and extra Parmesan cheese if desired. Serve hot.

Notes

For a quicker option, microwave the squash halves for 5-6 minutes instead of pre-roasting. The skin is edible when roasted properly. Leftovers keep well in the refrigerator for up to 4 days. To freeze, assemble completely but don’t bake; wrap tightly and freeze for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, fall dinner, easy weeknight dinner, cozy fall recipe, acorn squash boats

Find it online: https://twinkletaste.com/easy-cozy-sausage-stuffed-acorn-squash-boats/