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Sausage Stuffed Acorn Squash

With its medley of flavors and textures, this stuffed acorn squash makes a beautifully rustic dish for a cozy meal or festive gathering. Roasted acorn squash halves are filled with a hearty mix of sausage, earthy mushrooms, sweet dried cranberries, crunchy walnuts, and golden sourdough croutons, all lightly seasoned with sage. This dish is perfect as a holiday side or a comforting main course, showcasing the best seasonal flavors autumn has to offer!

Ingredients (for 4 servings):

• 2 acorn squash, halved and seeds removed
• 2 tbsp olive oil, divided
• Salt and pepper, to taste
• ½ lb sausage, crumbled
• 1 small onion, diced
• 4 oz mushrooms, diced
• ½ cup dried cranberries
• 1 cup sourdough bread, cubed and toasted
• ¼ cup walnuts, chopped
• 1 tsp fresh sage, minced (or ½ tsp dried sage)
• ¼ cup chicken or vegetable broth
• 2 tbsp grated Parmesan cheese, optional

Instructions:

1. Preheat oven to 400°F (200°C). Rub the inside of each acorn squash half with 1 tbsp olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 min., or until tender when pierced with a fork.
2. While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it up with a spoon. Add onion and mushrooms, cooking for another 5-6 min. until soft.
3. Stir in the dried cranberries, toasted sourdough croutons, walnuts, and sage. Add chicken or vegetable broth and cook until the mixture is moistened. Season with salt and pepper, and remove from heat.
4. Flip the roasted squash halves over on the baking sheet and spoon the sausage mixture evenly into each cavity. Sprinkle with Parmesan cheese, if desired.
5. Return the stuffed squash to the oven and bake for an additional 10-15 min., until the filling is heated through and golden on top.

Hungry for more? Check out these 30 Make-Ahead Appetizers for Stress-Free Holidays.

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