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Perfectly golden acorn squash baked and stuffed with savory Italian sausage, spinach, cranberries and pecans on a rustic wooden serving board

Sausage Stuffed Acorn Squash: The Ultimate Guide to Perfect Acorn Squash Baked

A hearty and flavorful recipe that transforms acorn squash into a protein-rich main course. This sausage stuffed acorn squash delivers sweet, nutty squash filled with savory Italian sausage, spinach, cranberries, and pecans for a balanced and satisfying meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 582
Ingredients Method Notes

Ingredients
  

  • 2 medium acorn squash
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon sea salt
  • Black pepper to taste
  • 1 tablespoon olive oil for filling
  • 1 small yellow onion finely diced
  • 10 oz spicy Italian sausage crumbled (or mild/turkey sausage)
  • 4 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 4 oz fresh spinach leaves
  • 1/2 cup dried cranberries
  • 1/2 cup pecans roughly chopped

Method
 

  1. Preheat oven to 400°F. Slice tops and bottoms of squash for stability, then cut in half lengthwise and scoop out seeds.
  2. Place squash halves cut-side up on baking sheet. Drizzle with olive oil, season with salt and pepper, then flip cut-side down. Roast for 30 minutes.
  3. While squash roasts, heat olive oil in skillet. Sauté onion 2-3 minutes until translucent.
  4. Add sausage and cook 5-7 minutes until browned. Stir in garlic and Italian seasoning; cook 1 minute.
  5. Add spinach and cook until wilted. Stir in cranberries and pecans. Adjust seasoning with black pepper.
  6. Remove squash from oven, flip cut-side up, and reduce oven to 350°F. Fill each half with sausage mixture.
  7. Bake 15-20 minutes until filling is hot and squash is fork-tender.

Notes

Choose firm, heavy squash with deep ridges for best flavor. If using frozen spinach, drain thoroughly to avoid excess moisture.