Savory Stuffed Acorn Squash with Spinach and Cranberries
Savory Stuffed Acorn Squash with Spinach and Cranberries is a cozy, colorful dish that brings together sweet roasted squash and a hearty, flavorful filling. The tender acorn squash halves become natural bowls, perfect for holding a delicious mixture of savory sausage, sautéed spinach, tart dried cranberries, and crunchy pecans. This recipe strikes a satisfying balance between sweet and savory flavors, making it ideal for fall dinners, holiday gatherings, or any time you want a comforting yet wholesome meal. The roasted squash develops a soft texture and subtle caramelized notes that pair beautifully with the herbed filling. It is also a versatile dish that can be made with turkey sausage for a protein-rich option or plant-based sausage for a vegetarian-friendly version. Easy to prepare and visually impressive, these stuffed squash halves work as a main course or a hearty side dish. With simple ingredients and a straightforward cooking process, this recipe offers a nourishing and delicious way to enjoy seasonal produce.
Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour
Yield: 4 servings (4 stuffed squash halves)
Ingredients
For the Acorn Squash:
2 medium acorn squash, halved and seeds removed
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
For the Filling:
1 tablespoon olive oil
12 ounces turkey sausage or plant-based sausage, crumbled
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
4 cups fresh spinach
1/2 cup dried cranberries
1/2 cup chopped pecans
Instructions
Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
Brush the cut sides of acorn squash with olive oil and season with salt and pepper.
Place squash halves cut-side down on the baking sheet and roast for 25–30 minutes until tender.
While squash roasts, heat olive oil in a large skillet over medium heat.
Add crumbled sausage and cook until browned, breaking it apart with a spoon.
Stir in chopped onion and cook until soft and translucent, about 3–4 minutes.
Add garlic and Italian seasoning, cooking briefly until fragrant.
Toss in fresh spinach and cook until wilted, then mix in dried cranberries and pecans.
Remove squash from oven, flip cut-side up, and fill each half generously with the sausage mixture.
Return stuffed squash to oven for 10–15 minutes until heated through, then serve warm.
Tips
Choose squash that feel heavy with firm, unblemished skin for the best texture.
Cutting a thin slice off the bottom of each squash half helps them sit flat.
Roast squash until fork-tender but not mushy so they hold their shape.
Toast pecans lightly before adding for extra crunch and flavor.
If using plant-based sausage, add a little extra seasoning for depth.
Chop onions finely so they blend well into the filling.
Taste filling before stuffing and adjust salt and pepper as needed.
Add a sprinkle of grated Parmesan or vegan cheese on top before final baking for extra richness.
Prepare filling ahead of time and refrigerate to make assembly quicker later.
Let squash rest a few minutes after baking to make serving easier.
Variations
Swap pecans for walnuts or almonds for a different nutty flavor.
Add cooked quinoa or brown rice to make the filling heartier.
Mix in crumbled feta or goat cheese for tangy creaminess.
Replace cranberries with chopped dried apricots or cherries.
Add mushrooms to the filling for an earthy depth.
Use kale instead of spinach for a firmer leafy texture.
Sprinkle breadcrumbs on top for a crispy finish.
Add a dash of maple syrup or honey for a slightly sweeter profile.
Include roasted bell peppers or zucchini for more vegetables.
Turn leftovers into a casserole by chopping squash and mixing with filling before reheating.
Q&A
Can I prepare this ahead of time?
Yes, roast squash and make filling in advance, then assemble before baking.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Can I freeze stuffed squash?
Yes, though texture may soften slightly after thawing.
What if I do not have acorn squash?
Butternut squash or small pumpkins work well.
Is this recipe vegetarian?
Use plant-based sausage for a vegetarian option.
Can I make it nut-free?
Simply omit pecans or replace with seeds like sunflower seeds.
How do I know when squash is done roasting?
A fork should easily pierce the flesh.
Can I add cheese?
Yes, sprinkle cheese during the final bake for extra flavor.
How do I reheat?
Warm in the oven at 180°C (350°F) until heated through.
Can I use frozen spinach?
Yes, thaw and squeeze out excess moisture first.
Nutrition
(approx per serving)
Calories: 320–360
Carbohydrates: 28g
Protein: 16–18g
Fat: 18–20g
Fiber: 5–6g
Sugar: 10g (natural from squash and cranberries)
Conclusion
Savory Stuffed Acorn Squash with Spinach and Cranberries is a wholesome, satisfying dish that blends comforting flavors with vibrant textures. The natural sweetness of roasted squash complements the savory sausage, earthy spinach, and tangy cranberries, while pecans add a pleasant crunch that makes every bite interesting. This recipe is perfect for seasonal meals, family dinners, or even special occasions when you want something visually appealing yet simple to prepare. Its flexibility allows you to adapt ingredients based on dietary needs or personal taste, making it a reliable addition to any home cook’s recipe collection. Whether served as a hearty main course or an elegant side dish, it offers nourishment, warmth, and balance in every serving. Once you try it, you will appreciate how easily simple ingredients can transform into a beautiful, comforting meal that feels both rustic and special.