Cranberry-Sage Stuffed Acorn Squash

My mom and dad ate a lot of squash when I was a kid, usually roasted with brown sugar and butter. As you might guess, I was not a fan. I’m not sure how many kids like squash, actually!

Thankfully, they never forced me to eat it (no bad flashbacks), and sometime post-college, it grew on me. Now I cook squash all of the time.

This Cranberry-Sage Stuffed Acorn Squash is one of my favorite ways to eat it, especially at this time of year. I filled the squash with a sweet-savory take on my Dad’s classic stuffing recipe. It’s full of veggies, tart cranberries, and aromatic sage. If you are serving a vegetarian or vegan for Thanksgiving, this is a recipe that everyone at the table will enjoy as well.

Cranberry-Sage Stuffed Acorn Squash | Hello Little Home #vegetarianGive this Cranberry-Sage Stuffed Acorn Squash a try. I think you’ll love it as much as I do!

Cranberry-Sage Stuffed Acorn Squash

Yield: 4 servings

Cranberry-Sage Stuffed Acorn Squash


  • 1/2 loaf firm white bread
  • 2 medium acorn squash
  • Nonstick cooking spray
  • 2 tbsp. butter
  • 1 onion, chopped
  • 1 large celery stalk, chopped
  • 10 oz. white mushrooms, chopped
  • 4 - 6 sage leaves, chopped
  • 1/3 cup dried cranberries
  • 1 - 1 1/2 cups broth
  • salt and pepper


  1. Preheat oven to 400 degrees.
  2. Cut bread into 1-inch squares.
  3. Place on a baking sheet in a single layer and bake until bread is toasted and edges are lightly golden, about 10 - 15 minutes. Set aside to cool.
  4. Using a sharp knife, carefully cut acorn squash in half (vertically). Scoop out seeds and discard.
  5. Place squash cut-side down on a baking sheet that has been sprayed with nonstick cooking spray.
  6. Roast squash for 30-45 minutes or until tender. The edges will be caramelized. Set aside to cool slightly.
  7. While the squash is roasting, melt butter over medium heat in a large skillet.
  8. Add onions and celery and saute until tender, about 5 -10 minutes.
  9. Add mushrooms to onion mixture and cook until mushrooms are cooked and liquid from mushrooms has evaporated, stirring occasionally (about 10 minutes).
  10. Stir sage and cranberries into vegetable mixture. Cook, stirring, for about a minute or until heated through. Remove from heat and season to taste with salt and pepper.
  11. Scoop flesh from squash leaving a 1/4-inch shell. Return shells to baking sheet, cut side up.
  12. Roughly chop the squash you removed.
  13. Carefully fold chopped squash into vegetable mixture.
  14. Add toasted bread to squash mixture. Mix gently.
  15. Moisten bread-squash mixture with broth, adding a little at a time, until bread is moistened and filling holds together.
  16. Taste again and season with additional salt and pepper, if necessary.
  17. Stuff squash shells with mixture and return to oven. Bake for 15 – 20 minutes or until heated through.
  18. Serve immediately. Enjoy!


  • - This recipe serves 4 as a main course, however roasted acorn halves can be divided further into halves or quarters (before stuffing) to create a side dish that will serve a crowd.
  • - Dish can be made vegan by substituting butter with olive oil. Also, make sure to check that the bread is not made with eggs or dairy.
  • - The recipe is very flexible. Try adding apples or pears in place of the cranberries (saute with onions and celery). Vary the herbs: thyme and rosemary work well, too. Add sausage for a heartier dish.
  • - Don’t throw out the squash seeds. Roast them! The Kitchn has a good recipe.
  • - For an easy vegetarian Thanksgiving meal, just add mashed potatoes and an additional veggie or salad.

Cranberry-Sage Stuffed Acorn Squash | Hello Little Home #vegetarianCranberry-Sage Stuffed Acorn Squash | Hello Little Home #vegetarianDo you like squash, too? I’d love to find out your favorite recipe!

I’m Linking up with So Much Better with Age’s Give Me the Goods, Home Stories A to Z’s Tutorials & Tips, A Stroll Through Life’s Inspire Me Tuesday, Inside BruCrew Life’s Time to Sparkle, Cedar Hill Farmhouse’s The Scoop, Coastal Charm’s Nifty Thrifty Tuesday, Cozy Little House’s Tweak It Tuesday, My Uncommon Slice of Suburbia’s Tuesday’s Treasures, City Farmhouse’s Inspiration Exchange, Life with the Crust Cut Off’s Lovely Ladies Linky, Creations by Kara’s Look What I Made, Mommy Hates Cooking’s Make Bake Create, My Girlish Whims’ Your Whims Wednesday, SNAP’s Show & Tell, Sweet Bella Roos’ Pin It Thursday, 52 Mantels’ Thursdays Are Your Days, Live Laugh Rowe’s Live Laugh Linky, Chic on a Shoestring Decorating’s Flaunt It Friday, Craft Dictator’s Craft Frenzy Friday, Tater Tots and Jello’s Link Party Palooza, Cheerios and Lattes’ Saturday Show and Tell, Too Much Time on My Hands’ Get Schooled Saturday, Sewlicious Home Decor’s Fall Roundup and Blog Hop, Will Cook for Smiles Show Stopper Saturday, I Heart Hands On’s Show Off Friday, Yummy Healthy Easy’s Saturday Night Fever, and Huckleberry Love’s Much Ado about Monday.

12 thoughts on “Cranberry-Sage Stuffed Acorn Squash

  1. Marty@A Stroll Thru Life

    This sound sooooooooooooooo good. Thanks for the recipe and Thanks tons for linking to Inspire Me. Hugs, Marty

  2. Pingback: 30 Last Minute Thanksgiving Dinner Menu Ideas {The Weekly Round UP} - This Silly Girl's Life

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  4. Molly

    Any squash is great but this entire recipe sounds delicious! I wanted to say thanks for linking your recipe up to our Lovely Ladies link party, and to let you know I’ve featured them in a great round-up of Thanksgiving sides & appetizers. You can check it out if you’d like-
    Thanks so much- Molly from Just a Little Creativity


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