Acorn Squash Stuffed with Apple, Cranberry, and Sausage

Sweet (thanks to cranberry) and savory, use it as a main dish or a side.

Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hrs 20 mins
6 servings


  • 3 medium acorn squash, halved and seeded

  • ¼ cup butter

  • 1 apple, cubed

  • 1 potato, cubed

  • 1 link kielbasa sausage, cubed

  • ½ cup diced onion

  • ½ cup dried cranberries

  • 2 eggs, beaten

  • ½ cup shredded sharp provolone cheese


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.

  3. Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.

  4. Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.

Nutrition Facts (per serving)

376 Calories
20g Fat
43g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 376
% Daily Value *
Total Fat 20g 26%
Saturated Fat 10g 50%
Cholesterol 101mg 34%
Sodium 437mg 19%
Total Carbohydrate 43g 15%
Dietary Fiber 5g 19%
Total Sugars 15g
Protein 11g
Vitamin C 33mg 164%
Calcium 178mg 14%
Iron 2mg 13%
Potassium 1063mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love