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Acorn Squash Stuffed with Cornbread, Sausage & Cranberries

Acorn squash stuffed with cornbread sausage stuffing is perfect stand alone meal for a fall dinner or as a side on your Thanksgiving table.
Course Vegetable / Side Dish
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 4
Author Melissa Russo / thefarmgirlgabs.com


  • 2 medium acorn squash halved and cleaned
  • 1/2 stick butter
  • 4 cups cornbread day old, cubed
  • 1 cup fresh cranberries
  • 1/2 lb. Italian Sausage casing removed
  • 2/3 cup onion diced
  • 2/3 cup celery diced
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1 teaspoon fresh cracked pepper
  • 1/2 cup chicken stock
  • 1/2 cup maple syrup
  • 1 teaspoon poultry seasoning


  1. Preheat oven to 350 degrees.
  2. Wash and cut acorn squash length-wise. Scoop out seeds. Rub with olive oil. Place cut side down on a baking sheet and bake for 20 minutes.
  3. While acorn squash is baking, remove sausage from casing and cook over medium heat until brown. Drain and set aside.
  4. In same pan, add butter, celery and onion and sauté until translucent. Season with salt, pepper and poultry seasoning.
  5. Add sausage back into the pan along with 4 cups of cubed cornbread and 1 cup of cranberries. Stir to incorporated, cooking over medium heat.
  6. Gradually add 1/2 cup of chicken stock to stuffing mixture and cook until heated through.
  7. Remove stuffing from stove and fill the center of each acorn squash half. Drizzle top of each squash with maple syrup.
  8. Bake for an additional 25 - 30 minutes until squash is tender when pierced with a fork.