The combination of the sausage with the different spices and the sweetness from the cranberries really turn your average garden acorn squash into a dish that makes you feel like the professional home cook that you are. Perfect for serving at dinner parties or for a nice quiet meal at home.


Recipe Summary

20 mins
1 hr 3 mins
1 hr 23 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes on a baking sheet.

  • Toast bread in the preheated oven, stirring occasionally, 10 to 15 minutes.

  • Mix cinnamon, sage, sumac, white pepper, and cloves together in a small bowl.

  • Brush acorn squash halves with olive oil. Sprinkle 3/4 teaspoon of the cinnamon mixture evenly over both halves. Transfer to a baking sheet.

  • Bake acorn squash in the preheated oven until tender, about 30 minutes. Scrape flesh with a fork to loosen slightly.

  • Combine toasted bread and vegetable stock in a pot over medium-low heat. Stir bread around to soak up the vegetable stock and warm up, about 3 minutes. Transfer to a large bowl.

  • Cook and stir sausage in a large skillet over medium heat until browned, about 5 minutes. Stir into the bread in the bowl. Add remaining cinnamon mixture, cranberries, pecans, and thyme; stir until evenly mixed.

  • Divide bread mixture between the acorn squash halves.

  • Bake in the preheated oven until golden brown, about 15 minutes.

Nutrition Facts

410 calories; protein 13.6g; carbohydrates 49.8g; fat 19.5g; cholesterol 32mg; sodium 779.7mg. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
The recipe was easy to follow. And it turned out really delicious! Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
The recipe was easy to follow. And it turned out really delicious! Read More
Rating: 4 stars
11.9.17 Didn t have sumac powder and wasn t really looking to buy a bottle (somewhere??) for just 1/4 tsp and maybe end up with yet another spice bottle in the cabinet that I may never use again. So I googled sumac substitute and a number of reliable sources said lemon pepper is a good sub so that s what I used. I also used chicken stock (had an open box in the fridge) instead of vegetable stock. Would recommend not cutting your bread cubes too large because they really do swell up after absorbing the broth. The one thing that this recipe doesn t tell you to do is bake your acorn squash cut side down (as I typically do just forgot this time). After 30 minutes with mine upright the squash was neither cooked nor tender. So I then flipped the squash halves and baked for another 15 minutes for a total of 45 minutes at 350ºF. This was a good-sized squash and I had enough stuffing left to fill another medium-size squash. I thought the blend of spices (think Mediterranean inspired) married pretty well with the pork sausage but my husband thought the cinnamon and cloves overpowered the squash flavor. Served as a main course with a cup of soup and small salad with lemon balsamic dressing. Pretty good but not sure I ll make again. Read More