Stuffed Acorn Squash With Sausage, Spinach, Dried Cranberries, And Pecans Recipe

I have a new take on Sausage Stuffed Acorn Squash that features savory Italian sausage, fresh spinach, and toasted pecans mixed with dried cranberries. I blend aromatic garlic and onion with the natural sweetness of acorn squash, finishing with a hint of chicken broth and olive oil for a balanced and intriguing dish.

I recently tried this Stuffed Acorn Squash with Sausage, Spinach, Dried Cranberries, and Pecans recipe and i gotta say i was surprised by how the flavors all came together. I started with 2 medium acorn squashes, halved and seeded, then filled them with a mix of 1 lb Italian sausage (casings removed), diced onion, and minced garlic.

I tossed in chopped fresh spinach, dried cranberries, and toasted pecans for added crispness. Drizzling in olive oil and a splash of chicken broth (if you want extra moisture) really helped blend everything together.

I know it might sound simple, but trust me, the savory sausage and sweet cranberries make a killer combo. The recipe is perfect for anyone looking for a creative veggie dish that’s a bit different from your usual squash dish.

Its a bit experimental, but you might be surprised at how awesome it tastes.

Why I Like this Recipe

I like this recipe because it brings a mix of sweet and savory that makes every bite interesting. I also really enjoy how the flavors of the sausage, cranberries, and pecans blend together, giving the dish a unique taste that feels comforting on a chilly day. Another reason is that it’s not too hard to make—even though there are several steps, the instructions make it look pretty manageable and rewarding when you finally sit down to eat it. Finally, I love how the roasted acorn squash holds the stuffing perfectly, turning this dish into a complete meal that’s both filling and a bit fancy.

Ingredients

• Acorn squash is fibrous, vitamin-rich and naturally sweet, giving a seasonal twist.
• Italian sausage offers savory protein and bold flavor, though its fat content adds richness.
• Spinach gives vitamins and minerals with a fresh taste that lightens every bite.
• Dried cranberries contribute tangy sweet notes and fiber, balancing the savory ingredients perfectly.
• Pecans add a nutty crunch and healthy fats, especially when toasted for extra flavor.
• Onion and garlic offer an aromatic base, providing essential savory depth to the dish.
• Olive oil binds flavors and adds heart healthy monounsaturated fats, making every bite richer.

Ingredient Quantities

• 2 medium acorn squashes, halved and seeded
• 1 lb Italian sausage, casings removed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups fresh spinach, roughly chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans (toasted if you like)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup chicken broth (optional, for extra moisture)

How to Make this

1. Preheat your oven to 400°F and brush the cut side of your acorn squash halves lightly with olive oil, a pinch of salt, and pepper.

2. Place the squash halves cut-side down on a baking sheet and roast for about 25-30 minutes till they’re tender.

3. While your squash is roasting, heat 2 tbsp of olive oil in a large skillet over medium heat.

4. Add the diced onion first and let it get soft, then stir in the Italian sausage, breaking it up as it cooks until it browns.

5. Once the sausage is nearly done, toss in the minced garlic and let it cook for a minute.

6. Stir in the fresh spinach and let it wilt down, which should take about 1-2 minutes.

7. Mix in the dried cranberries and chopped pecans with the cooked sausage mixture, and season with salt and pepper; if it seems a bit dry, pour in the 1/2 cup of chicken broth.

8. Scoop or spoon the sausage and veggie mix evenly into the roasted squash halves.

9. Return the stuffed squash to the oven for another 10 minutes so the flavors get to merge together.

10. Take it out of the oven, let it cool a little, and serve warm – enjoy your meal!

Equipment Needed

1. Oven – You gotta have one that can preheat to 400°F
2. Baking sheet – For roasting the acorn squash halves
3. Pastry brush – To lightly brush olive oil, salt, and pepper on the squash
4. Large skillet – To cook the sausage and veggie mix
5. Wooden spoon or spatula – For stirring the sausage, onions, garlic and spinach in the skillet
6. Chef’s knife – To dice the onion, mince the garlic, and chop the spinach
7. Cutting board – A safe surface to prep your vegetables and meat
8. Measuring spoons – For getting the right amounts of olive oil, salt, and pepper
9. Spoon – To scoop the sausage mix into the roasted squash halves
10. Serving plate – For plating and enjoying your meal after it comes straight out of the oven

FAQ

Stuffed Acorn Squash With Sausage, Spinach, Dried Cranberries, And Pecans Recipe Substitutions and Variations

• Italian sausage: Try ground turkey or chicken instead if you want something leaner
• Fresh spinach: Kale or arugula work as a good alternative for a different twist
• Dried cranberries: Raisins or chopped dried cherries can be used in place of cranberries
• Chopped pecans: Walnuts or almonds make a tasty swap when toasted lightly

Pro Tips

1. Try preheating your oven properly so that the squash cooks evenly. Also, consider lining your baking sheet with parchment paper so the squash doesnt stick and you get an even roast every time.

2. When browning the Italian sausage, break it up into small pieces and let it get a bit crispy. This really enhances the flavor even if its not perfectly uniform.

3. If your sausage mixture seems dry, add the chicken broth slowly. It helps meld the flavors together but dont overdo it or you might end up with a soggy filling.

4. Stir the spinach in just at the end of cooking so it wilts but still keeps its color and texture. Overcooked spinach can turn mushy and lose its appeal.