This Roasted Acorn Squash Stuffed With Sage, Mushrooms, and Cranberries is so simple to make. Plus it’s hearty and healthy with under 300 calories per serving!
I’ve been making a lot of Squash lately. It’s one of my favorite foods to make in the fall.
Acorn Squash tastes great on its own roasted, but it’s even better when stuffed.
For the stuffing I used fresh Sage Leaves, Mushrooms, Cranberries, Sweet Onion, Garlic, Sea Salt, Pepper, and a pinch of Red Pepper Flakes for a bit of a kick.
Acorn Squash can come in a variety of sizes. For this recipe I used a fairly large one. If your grocery store only carries the small sized ones, you could use say two or three little Acorn Squash and then stuff each one.
To roast the Acorn Squash, first cut each end off of the Squash. Stand the squash upright and halve lengthwise. Scoop out the pulp and the seeds and discard.
Brush the inside of each Squash half with Olive Oil, and then sprinkle with Sea Salt and Black Pepper.
Arrange cut sides down on a parchment paper covered baking sheet. Roast the Squash until the flesh is tender and the edges are golden brown, approximately 25 minutes.
While the Squash is roasting you can prepare the stuffing.
In a large skillet over med/high heat add Olive Oil and the Onion, sauté 1 – 2 minutes. Add in the Garlic, Mushrooms, Sage and sauté 5 – 7 minutes until Mushrooms are soft.
At this point your whole house will be smelling so good. I just love the aroma of the fresh Sage cooking!
Remove from heat and stir in the Cranberries. Scoop the stuffing into the cooked Squash and put it back in the oven for another 10 minutes.
Now you can eat this a couple of different ways depending on how you’re serving this. I decided to eat half of the Squash as a meal, so I just put the whole thing on a plate and dug in!
You could also serve this as a side dish by scooping every thing out of the shell and adding it to a big bowl for everyone to share. I’ve done this too and it works great.
I’m thinking this would be a good pairing along with the Turkey or whatever else you’re serving for Thanksgiving.
This Roasted Acorn Squash with stuffed with Sage, Mushrooms and Cranberries is Vegan, Gluten Free, and Paleo so this will help prevent any awkward moments at the Thanksgiving dinner table, because there’s always that one person in the family that has some sort of dietary restriction, am I right?
In my family it’s me, I’m the oddball, or at least that’s how I feel sometimes. Someone will always try to force feed me stuffing or some other gluten filled dish. Then I have to go on explaining why I can’t eat foods with wheat and what it does to my digestive system, which is not the most comfortable topic to discuss when eating.
Anyhoo… oh yeah, this also makes great leftovers!
If you like this recipe check out my Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing.
If you try this, let me know what you think by leaving a comment below! I love hearing from you all!
Bon Appetit!
Other Side Dishes
- Green Bean Casserole (DF + GF)
- Instant Pot Mashed Potatoes
- Roasted Whipped Parsnips
- Roasted Rosemary Potatoes in Foil
Roasted Acorn Squash Stuffed With Sage Mushrooms and Cranberries
This Roasted Acorn Squash Stuffed With Sage, Mushrooms, and Cranberries is so simple to make. Plus it’s hearty and healthy with under 300 calories per serving!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 2-4 1x
- Category: Dinner
- Cuisine: Vegetarian
Ingredients
- 1 large Acorn Squash
- 1 Tbs EVOO
- 1/4 tsp ground Sea Salt
- 1/4 tsp ground Black Pepper
- For the stuffing;
- 2–4 Tbs EVOO
- 1/2 cup chopped Sweet Onion
- 1 large clove minced Garlic, about 1 Tbs
- 8oz package of small Mushrooms quartered
- 25 fresh Sage Leaves coarsely chopped, about 2 heaping Tbs
- Pinch of Red Pepper Flakes
- 1/4 tsp ground Sea Salt
- 1/4 tsp ground Black Pepper
- 1/4 cup dried Cranberries
Instructions
- Preheat oven to 450 degrees.
- Wash and trim the ends off of the Acorn Squash.
- Stand Squash upright and cut in half length wise.
- Scoop out seeds.
- Place Squash on a parchment paper lined baking sheet.
- Brush inside of Squash with 1 Tbs Olive Oil.
- Sprinkle 1/4 tsp each of Salt and Pepper evenly over inside of Squash.
- Turn Squash over so insides are facing down on the baking sheet.
- Bake 25 minutes.
- While Squash is cooking prepare stuffing.
- Heat large skillet over med/high heat and add 2 Tbs EVOO, add more throughout cooking if it starts to get too dry.
- Add Onion and sauté 1-2 minutes.
- Add Garlic, Mushrooms, and Sage, sauté 5-7 minutes until Mushrooms are slightly soft.
- Remove from heat and stir in Cranberries.
- Add stuffing to Squash and bake 10 more minutes.
- Place stuffed Squash on a plate and dig in!
- Enjoy!
Keywords: Roasted Acorn Squash Stuffed With Sage Mushrooms and Cranberries, stuffed acorn squash, side dish, vegetarian, gluten free, acorn squash
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