Cranberry, Apple & Sausage Stuffed Acorn Squash

Cranberry, Apple, and Sausage Stuffed Acorn Squash

Get cozy with this fall-perfect dish! Our Cranberry, Apple & Sausage Stuffed Acorn Squash combines the sweetness of squash, tart cranberries, crisp apples, and savory sausage for the ultimate comfort meal. Whether it's a special dinner or just a cozy night in, this flavor-packed recipe is sure to impress!

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Author

Olivelle

Prep Time

20 minutes

Cook Time

45 minutes

Servings

3

Category

Cuisine

Ingredients

• 3 Acorn Squash
• 3 Tbsp Wild Mushroom & Sage Infused Olive Oil
• 1 ½ tsp Smokey Bacon Infused Sea Salt
• 1 lb Ground Sausage
• 1 Small Red Onion, diced small
• 2 Stalks Celery, diced small
• ½ Honeycrisp or Pink Lady Apple, diced small
• ½ cup Dried Cranberries
• 2 tsp Mediterranean Rosemary Rub & Seasoning
• 1 tsp Smokey Bacon Infused Sea Salt
• 3 Tbsp Harvest Fig Barrel Aged Balsamic, divided

Directions

1. Preheat the oven to 425 degrees.
2. Cut the top, about 1”, off of each Acorn Squash. Scoop the seeds out and 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.
3. 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 sausage is crumbly and mixture is well combined. Add 2 Tbsp of Harvest Fig Barrel Aged Balsamic and let cook for 1 more minute
4. Turn the oven to Broil and remove acorn squash from oven.
5. Stuff the filling into the cooked acorn squash and return to the oven. Broil for 5-8 minutes, until golden on top.
6. Drizzle with remaining 1 Tbsp Harvest Fig Barrel Aged Balsamic and enjoy!