Add this delicious Cranberry-Sage Stuffed Acorn Squash to your holiday table!
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 here! And sometime post-college, it grew on me. Now I cook squash all of the time.
I’ve actually grown to love it, especially when it comes to delicious recipes like this Cranberry-Sage Stuffed Acorn Squash! This stuffed squash recipe is packed with flavor, and it’s the perfect addition to your holiday table.
Cranberry-Sage Stuffed Acorn Squash
This Cranberry-Sage Stuffed Acorn Squash is one of my favorite ways to eat squash, 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 Cranberry-Sage Stuffed Acorn Squash is the perfect solution. For a delicious side dish that everyone at the table will enjoy, simply cut it into wedges.
Either way you serve, it this easy Stuffed Squash is one recipe everyone will remember!
This easy, delicious Cranberry-Sage Stuffed Acorn Squash is a showstopping entree that's perfect for a holiday dinner!
- nonstick cooking spray
- 1/2 loaf firm white bread, cut into 1-inch cubes
- 2 medium acorn squash
- 2 tablespoons butter
- 1 onion, chopped
- 1 large celery stalk, chopped
- 10 ounces white mushrooms, chopped
- 4 to 6 sage leaves, chopped
- 1/3 cup dried cranberries
- 1 to 1 1/2 cups broth
Preheat oven to 400 degrees. Spray two baking sheets with cooking spray.
Place bread on a baking sheet in a single layer. Bake until toasted and edges are lightly golden, about 10 to 15 minutes. Set aside to cool.
Use a sharp knife to cut acorn squash in half (vertically through stem). Scoop out seeds and discard.
Place squash cut-side down on the other baking sheet. When bread is finished cooking, roast squash for 30 to 45 minutes or until tender. The edges will be caramelized. Set aside to cool slightly.
When squash cool enough to handle, scoop out squash flesh leaving a 1/4-inch shell. Return shells to baking sheet, cut side up.
Roughly chop the squash you removed from shells and set aside.
While the squash is roasting, melt butter over medium heat in a large skillet.
Add onions and celery to butter; saute until tender, about 5 to 10 minutes.
Mix mushrooms into onion mixture and saute until mushrooms are cooked and liquid from mushrooms has evaporated, stirring occasionally (about 10 minutes).
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.
Gently fold in chopped squash and toasted bread.
Moisten bread-vegetable mixture with broth, adding a little at a time, just until bread is moistened and filling holds together.
Taste again and season with additional salt and pepper, if necessary.
Stuff squash shells with bread-vegetable mixture and return to oven. Bake for 15 – 20 minutes or until heated through.
Serve hot. 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 veggie 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.
Do you like squash, too? I’d love to find out your favorite recipe!