This holiday stuffed acorn squash is my go-to when I want something that feels like a celebration but doesn’t keep me chained to the kitchen. It’s warm, cozy, packed with flavor—and the best part? It looks absolutely stunning on the table. Trust me, your guests will think you spent hours, but we’ll keep our secret that it’s mostly just smart layering and simple ingredients coming together beautifully.
Why You’ll Love This Recipe
This one’s extra close to my heart because it’s been part of our family holiday table for years—and it never fails to bring smiles. From the first cozy aroma to the last swipe of your fork collecting every last bit of stuffing, you’re in for a treat.
- Cozy, comforting, and perfect for chilly days
- A festive centerpiece that’s naturally gluten-free
- Make-ahead friendly—because the holidays are hectic enough!
- Sweet, savory, and texturally *chef’s kiss* with sausage, fruit, and toasted nuts
- Undeniably beautiful—perfect for both intimate dinners and potluck showstoppers
Ingredients Breakdown
Essentials
- 2 medium acorn squashes (about 1–1.5 lb each)
- 1 tablespoon olive oil, plus more for brushing
- Salt and pepper
- 1 lb mild Italian sausage (casings removed)
- 1/2 cup finely chopped onion
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (optional but delish)
- 1 cup cooked wild rice
- 1/2 cup dried cranberries (or a cranberry-cherry mix)
- 1/2 cup diced apple (Granny Smith or Honeycrisp—your pick!)
- 1/2 cup chicken or vegetable broth, more if needed
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried sage (or 1 tablespoon fresh)
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley (plus more to garnish)
Pro Tips
- Add 2 tablespoons maple syrup or honey to the filling if you love a sweet-savory contrast
- Top with grated Parmesan or gluten-free breadcrumbs mixed with melted butter for a golden crust
- Toss in chopped toasted walnuts or pecans for texture
- No sausage? Swap in sautéed mushrooms and a spoonful of miso for a vegetarian umami bomb
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Cut the acorn squashes in half from stem to tip and scoop out the seeds. Brush the cut sides lightly with olive oil, then season with salt and pepper.
- Place squash halves cut-side down on a parchment-lined baking sheet. Roast for 25–35 minutes or until flesh is fork-tender. Remove from oven and turn squash halves cut-side up (carefully!). Leave oven on.
- While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Cook sausage, breaking it into crumbles, until browned and cooked through. Transfer to a plate and drain excess fat if needed.
- In the same skillet, sauté onions, celery, and mushrooms until softened and golden, about 5–7 minutes. Add garlic and sauté for an additional 1 minute.
- Stir in wild rice, cranberries, apple, thyme, sage, and black pepper. Return sausage to the skillet. Add broth and stir to combine, adding more broth if mixture seems dry. You want it moist but not soggy.
- Stir in fresh parsley and toasted nuts if using. Taste and season with salt, pepper, or a drizzle of maple syrup if you’d like a touch more sweetness.
- Scoop out a shallow well from the center of the squash if needed. Mound the stuffing mixture evenly into each squash half.
- Top with Parmesan or breadcrumb mixture if using. Return to the oven and bake for 15–25 minutes, until tops are golden and everything is hot.
- Let rest for 5 minutes before serving. Garnish with extra parsley and spoon any pan juices over the top.
Chef’s Tips and Tricks
- Roast squash ahead: Store roasted halves up to 2 days covered in the fridge
- Use leftover rice or quinoa for a great clean-out-the-fridge option
- Apples not your jam? Swap with diced pears or even figs for a luxe twist
- Overfill the squash just a little—it makes for a better presentation and more delicious bites
Recipe Variations and Serving Suggestions
- Vegetarian option: Use mushrooms and walnuts in place of sausage, with veggie broth
- Flavor twist: Add a splash of apple cider or white wine while cooking the filling
- Festive flair: Garnish with pomegranate seeds for a pop of crimson color
- Perfect pairings: Serve with roasted Brussels sprouts, a tangy cranberry relish, or an arugula salad with lemon vinaigrette
FAQs
Can I make this ahead?
Yes! Roast the squash and prep the filling a day ahead. Store separately in the fridge and then assemble and bake just before serving.
Can I freeze the leftovers?
Totally. Let them cool fully, wrap them tightly, and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.
What other types of squash work?
Butternut, delicata, or even small pumpkins are lovely—just adjust baking time as needed for size.
Recipe Card
Prep Time: 20 minutes
Cook Time: 35–45 minutes
Total Time: About 1 hour
Ingredients:
- 2 medium acorn squashes
- 1 tablespoon olive oil, plus more for brushing
- 1 lb mild Italian sausage
- 1/2 cup onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup cooked wild rice
- 1/2 cup dried cranberries
- 1/2 cup diced apples
- 1/2 cup broth (chicken or veggie)
- 1 tsp dried thyme, 1 tsp dried sage
- Salt, pepper, fresh parsley
Instructions:
- Roast squash halves cut-side down at 400°F for 25–35 min.
- Cook sausage, set aside. Sauté veggies, then build filling with rice, cranberries, apples, sausage, herbs, and broth.
- Stuff squash halves, top with optional topping, bake 15–25 min more. Garnish and serve!
Nutrition: Approx. 420 calories per serving
I’d love to hear how your stuffed squashes turn out! Snap a photo and tag me @thekitchensaid on Instagram or leave a comment below with your favorite twist on the filling. Happy cooking, sweet friends!
