Roasted Acorn Squash Stuffed With Sage Mushrooms and Cranberries



  • 1 large Acorn Squash
  • 1 Tbs EVOO
  • 1/4 tsp ground Sea Salt
  • 1/4 tsp ground Black Pepper
  • For the stuffing;
  • 24 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


  1. Preheat oven to 450 degrees.
  2. Wash and trim the ends off of the Acorn Squash.
  3. Stand Squash upright and cut in half length wise.
  4. Scoop out seeds.
  5. Place Squash on a parchment paper lined baking sheet.
  6. Brush inside of Squash with 1 Tbs Olive Oil.
  7. Sprinkle 1/4 tsp each of Salt and Pepper evenly over inside of Squash.
  8. Turn Squash over so insides are facing down on the baking sheet.
  9. Bake 25 minutes.
  10. While Squash is cooking prepare stuffing.
  11. Heat large skillet over med/high heat and add 2 Tbs EVOO, add more throughout cooking if it starts to get too dry.
  12. Add Onion and sauté 1-2 minutes.
  13. Add Garlic, Mushrooms, and Sage, sauté 5-7 minutes until Mushrooms are slightly soft.
  14. Remove from heat and stir in Cranberries.
  15. Add stuffing to Squash and bake 10 more minutes.
  16. Place stuffed Squash on a plate and dig in!
  17. Enjoy!