THE RECIPE JOURNAL · Main Course
Acorn Squash with a Filling of Sausage, Apples, and Cranberries
This cozy dish combines the natural sweetness of acorn squash with a savory filling of sausage, apples, and cranberries, perfect for a comforting fall meal. It’s easy to prepare and full of warm, inviting flavors everyone will enjoy.
FROM THE KITCHEN • Acorn Squash with a Filling of Sausage, Apples, and Cranberries
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Place the acorn squash cut-side down in a baking dish and poke the skin a few times with a fork. Then flip the squash over and spread the butter evenly inside each half, coating the bowl-shaped centers. Set them aside for now.
02
Step 2
In a bowl, mix together the chopped apple, potato, kielbasa, onion, and cranberries. Crack in the eggs and give everything a good stir until combined. Heat a little butter in a frying pan over medium heat, then pour in the mixture. Cook and stir for about 5 minutes, until the eggs are set.
03
Step 3
Spoon the filling into the squash halves, then sprinkle the provolone cheese on top. Cover everything with foil and pop it in the oven. Bake for around 45 minutes, but take off the foil during the last 15 minutes so the cheese gets nice and golden.
04
Step 4
Once the squash is tender and the top is crispy, it’s ready to enjoy!
Why you’ll love it
This dish combines sweet, savory, and tart flavors in a comforting way. The natural sweetness of the squash pairs perfectly with the savory sausage and the bright notes of apples and cranberries. It’s a great option for a hearty meal that feels festive and satisfying.
How to serve
Serve with a simple green salad or steamed vegetables to add freshness. This dish also pairs nicely with crusty bread or a light grain like quinoa for a complete meal. It works well as a main course or a side dish during holiday dinners.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the squash from becoming too soft. You can also freeze the filling separately for up to 2 months; thaw before reheating.
