Indulge in fall's warm and savory flavors with our Cranberry, Apple, and sausage Stuffed Acorn Squash recipe. This delightful dish combines the earthy sweetness of acorn squash with the richness of sausage, the tartness of cranberries, and the crispness of apples, all enhanced by a medley of seasonings. Whether hosting a special dinner or craving a comforting autumn meal, this recipe is perfect. Follow our easy steps to create a visually appealing and flavorful dish.
Servings: 3
Prep Time: 20 mins
Cook Time: 45 mins
Ingredients:
Acorn Squash:
Filling:
- 1 lb Ground Sausage
- 1 small Red Onion, diced
- 2 stalks Celery, diced
- 1/2 Honeycrisp or Pink Lady Apple, diced
- 1/2 cup Dried Cranberries
- 2 tsp Mediterranean Rosemary Rub & Seasoning
- 1 tsp Smokey Bacon Infused Sea Salt
- 3 Tbs Cranberry Spice White Barrel Aged Balsamic, divided
Directions:
- Preheat the oven to 425 degrees.
- Cut the top, about 1”, off each Acorn Squash. Scoop the seeds out. Place on a parchment-lined cookie sheet. Drizzle with Wild Mushroom & Sage Infused Olive Oil and sprinkle with Smokey Bacon Infused Sea Salt. Place cut side down and bake for 30 minutes, until fork tender.
- Meanwhile, in a skillet on the stove over medium heat, add the sausage, red onion, celery, apple, cranberries, Mediterranean Rosemary Rub & Seasoning, and Smokey Bacon Infused Sea Salt. Cook until the sausage is crumbly and the mixture is well combined. Add 2 Tbsp of Cranberry Spice Balsamic and cook for 1 more minute.
- Turn the oven to Broil and remove the acorn squash from the oven.
- Stuff the filling into the cooked acorn squash and return to the oven. Broil for 5-8 minutes, until golden on top.
- Drizzle with the remaining 1 Tbsp Cranberry Spice White Barrel Aged Balsamic, and enjoy!
