I recently created my take on Sausage Stuffed Acorn Squash. In this recipe, Italian sausage mingles with tender acorn squash, diced yellow onions, minced garlic, baby spinach, dried cranberries, and crunchy pecans to form a balanced dish. The olive oil and chicken broth beautifully enhance the natural flavors.
I recently made a new twist on one of my favorite stuffed acorn squash recipes that really caught my eye with its mix of bold flavors and hearty ingredients. I used 2 medium acorn squash halves filled with a combination of Italian sausage, diced yellow onion, and garlic all sautéed together until they were perfectly fragrant, then tossed in olive oil and a splash of chicken broth for extra flavor.
Adding roughly chopped baby spinach, dried cranberries, and pecans brought a satisfying crunch to the dish. It’s a fun mix of healthful veggie dishes and classic sausage stuffed acorn squash, a combination thats a fresh spin on traditional squash recipes.
Even though it sounds like a lot going on, everything fits together nicely and it’s a great way to experiment with different textures and flavors in a meal that’s anything but ordinary. Enjoy exploring this twist, its a must try!
Why I Like this Recipe
I really love this recipe for a bunch of reasons. First off, the mix of flavors is just amazing— I mean, the sweet dried cranberries and crunchy pecans go perfect with the savory Italian sausage and spinach. Its like each bite has a great balance of sweet and salty that just hits the spot.
Another reason is that its super easy to make but still feels fancy. Even though i have to roast the squash and cook the sausage separately, the process isnt too hard and the end result is totally worth it.
Also, i really appreciate the texture contrast in this dish. The roasted acorn squash is soft and almost creamy while the filling has a cool crunch from the pecans and a kick from the red pepper flakes if you add them.
Lastly, this meal just makes me feel good whenever i eat it. Its hearty enough to warm me up on a chilly day and at the same time, its light enough not to leave me feeling too stuffed. Overall, its one of those recipes that never disappoints and always reminds me why i love cooking.
Ingredients
- Acorn squash is full of fiber and vitamins and has a sweet, natural flavor.
- Italian sausage provides a good bit of protein and rich, savory taste.
- Spinach is loaded with nutrients and adds a fresh green component to the dish.
- Dried cranberries give a tangy, sweet burst that balances the spicy sausage nicely.
- Pecans contribute crunch and healthy fats while imparting a nutty, subtle sweetness.
- Garlic kicks the flavor up a notch and supports the immune system.
Ingredient Quantities
- 2 medium acorn squash, halved and seeded
- 1 lb Italian sausage with casings removed
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 cups baby spinach, roughly chopped
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 1/4 cup chicken broth (or water)
- 2 tbsp olive oil
- 1/2 tsp salt, plus extra to taste
- 1/4 tsp black pepper
- Optional: a pinch of red pepper flakes for a little kick
How to Make this
1. Preheat your oven to 400°F. Cut your acorn squash in half, scoop out the seeds, brush the insides with olive oil and season them with salt and pepper.
2. Put the squash halves cut side down on a baking sheet. Pour a little chicken broth into the bottom its helps keep them moist. Roast them for about 30 minutes until they get soft.
3. Meanwhile, heat 1 tbsp of olive oil in a large skillet over medium heat. Toss in the diced onion and minced garlic and stir them around until they turn a bit translucent.
4. Crumble your Italian sausage into the skillet and cook it until its browned, stirring to break it up as it cooks.
5. Add your chopped spinach to the sausage mixture. Let it wilt for a couple minutes before stirring in the dried cranberries and chopped pecans.
6. Pour in the remaining chicken broth (or water) and sprinkle 1/2 tsp salt, 1/4 tsp pepper, and a pinch of red pepper flakes if you like a kick. Let everything simmer for a few minutes so the flavors mix.
7. Once the squash is roasted, flip them over carefully so you can fill them.
8. Spoon the sausage and spinach filling evenly into each squash half.
9. Place the stuffed squash back into the oven for another 10 minutes so the flavors really come together.
10. Take out the squash, give it a taste and add extra salt if needed then serve it hot and enjoy!
Equipment Needed
1. Oven – Preheat to 400°F for roasting the squash.
2. Baking sheet – Use it to place the squash halves cut-side down.
3. Knife – Needed for cutting the squash and chopping the onion, garlic, and pecans.
4. Cutting board – For safely prepping all vegetables and ingredients.
5. Basting brush – To apply olive oil on the squash insides.
6. Spoon – One to scoop out the seeds and another to fill the squash with the sausage mixture.
7. Large skillet – Essential for cooking the sausage, onion, garlic, and spinach.
8. Spatula – Helpful for stirring and breaking up the sausage as it cooks.
9. Measuring cups and spoons – To accurately measure the olive oil, chicken broth, salt, pepper, and red pepper flakes.
FAQ
Stuffed Acorn Squash With Sausage, Spinach, Dried Cranberries, And Pecans Recipe Substitutions and Variations
- Italian sausage: Try ground turkey or seasoned ground beef instead. They may cook a bit differntly but still keep the dish flavourful.
- Baby spinach: You could use kale or arugula. They might need a little extra cooking time if you’re using kale though.
- Dried cranberries: Raisins or dried cherries also work well if you want a similar sweet and tart contrast.
- Pecans: Chopped walnuts or almonds make a great swap for that crunchy texture.
- Chicken broth: If you’re out, veggie broth or even water with a pinch more salt and herbs will do the job.
Pro Tips
1. Toast the pecans in a dry pan for a few minutes before adding them in – it really brings out a nuttier flavor and adds an extra crunch.
2. When browning the sausage, let it stay in the pan a little longer until its edges are crisp. This extra browning deepens the flavor without overcooking it.
3. Add the spinach right at the end when everything is nearly done so it keeps its bright color and texture instead of getting soggy.
4. Give the filled squash a few minutes off the heat before serving so all the flavors can settle and meld together a bit better.
Stuffed Acorn Squash With Sausage, Spinach, Dried Cranberries, And Pecans Recipe
My favorite Stuffed Acorn Squash With Sausage, Spinach, Dried Cranberries, And Pecans Recipe
Equipment Needed:
1. Oven – Preheat to 400°F for roasting the squash.
2. Baking sheet – Use it to place the squash halves cut-side down.
3. Knife – Needed for cutting the squash and chopping the onion, garlic, and pecans.
4. Cutting board – For safely prepping all vegetables and ingredients.
5. Basting brush – To apply olive oil on the squash insides.
6. Spoon – One to scoop out the seeds and another to fill the squash with the sausage mixture.
7. Large skillet – Essential for cooking the sausage, onion, garlic, and spinach.
8. Spatula – Helpful for stirring and breaking up the sausage as it cooks.
9. Measuring cups and spoons – To accurately measure the olive oil, chicken broth, salt, pepper, and red pepper flakes.
Ingredients:
- 2 medium acorn squash, halved and seeded
- 1 lb Italian sausage with casings removed
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 cups baby spinach, roughly chopped
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 1/4 cup chicken broth (or water)
- 2 tbsp olive oil
- 1/2 tsp salt, plus extra to taste
- 1/4 tsp black pepper
- Optional: a pinch of red pepper flakes for a little kick
Instructions:
1. Preheat your oven to 400°F. Cut your acorn squash in half, scoop out the seeds, brush the insides with olive oil and season them with salt and pepper.
2. Put the squash halves cut side down on a baking sheet. Pour a little chicken broth into the bottom its helps keep them moist. Roast them for about 30 minutes until they get soft.
3. Meanwhile, heat 1 tbsp of olive oil in a large skillet over medium heat. Toss in the diced onion and minced garlic and stir them around until they turn a bit translucent.
4. Crumble your Italian sausage into the skillet and cook it until its browned, stirring to break it up as it cooks.
5. Add your chopped spinach to the sausage mixture. Let it wilt for a couple minutes before stirring in the dried cranberries and chopped pecans.
6. Pour in the remaining chicken broth (or water) and sprinkle 1/2 tsp salt, 1/4 tsp pepper, and a pinch of red pepper flakes if you like a kick. Let everything simmer for a few minutes so the flavors mix.
7. Once the squash is roasted, flip them over carefully so you can fill them.
8. Spoon the sausage and spinach filling evenly into each squash half.
9. Place the stuffed squash back into the oven for another 10 minutes so the flavors really come together.
10. Take out the squash, give it a taste and add extra salt if needed then serve it hot and enjoy!
