Ingredients
Scale
- 2 medium acorn squashes, halved and seeds removed
- 1 lb ground Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1/2 cup chicken or vegetable broth
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh thyme leaves
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Slice a very thin piece off the bottom of each squash half so they sit flat on the baking sheet without rolling. Brush the inside flesh of the acorn squash with olive oil and sprinkle generously with salt and pepper. Place the squash halves cut-side down on a parchment-lined baking sheet. This allows the edges to caramelize and trap steam inside for a tender texture.
- Slide the baking sheet into the oven and roast for 25 to 30 minutes. You will know they are ready when the skin is easily pierced with a fork and the flesh is tender. While the squash roasts, place a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, until it is browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving about a tablespoon of fat in the pan.
- In the same skillet, add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic, sage, and thyme, cooking for another minute until fragrant. Add the cooked sausage back into the pan along with the dried cranberries, chopped pecans, and the broth. Let the mixture simmer for 2-3 minutes until the liquid reduces slightly and the cranberries plump up. Taste and adjust seasoning with extra salt or pepper if needed.
- Turn the roasted squash halves over so the hollow centers face up. Divide the sausage mixture evenly among the four halves, piling it high. Sprinkle the tops with grated Parmesan cheese. Return the stuffed squashes to the oven and bake for an additional 10 to 12 minutes until the cheese is melted and golden brown. Remove from the oven and garnish with a few extra fresh herbs before serving hot.
- Cook Time: 60 minutes