Cranberry Turkey Sausage Stuffed Acorn Squash — 28g Protein

This cranberry turkey sausage stuffed acorn squash is the Thanksgiving dish that quietly steals the table. Roasted acorn squash halves get filled with savoury turkey sausage, sweet dried cranberries, toasted pecans and melted mozzarella — 28g of protein per serving, sweet and savoury in every bite, and dinner on the table in 55 minutes.

The squash does most of the work. Roasting it cut-side down first makes the flesh soft and sweet, so it scoops and eats like a bowl you can hold. The filling comes together in one skillet while the squash roasts, and the cranberries soften just enough in the oven to go jammy against the sausage.

Why you’ll love it

• 28g protein per serving, about 350 calories
• A Thanksgiving side that eats like a main — serves 4 as halves
• Sweet cranberries and toasted pecans against savoury turkey sausage
• Roasts in the oven while you get on with everything else

Ingredients

• 2 medium acorn squash (about 700g each), halved and seeded
• 450g turkey sausage, casings removed
• 1/2 cup dried cranberries
• 1/3 cup pecans, roughly chopped
• 1/2 cup shredded mozzarella cheese
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tsp fresh sage, finely chopped
• 1 tbsp olive oil
• 1/2 tsp coarse sea salt
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp ground cinnamon

Equipment used

• A large rimmed baking sheet, for roasting the squash halves
• A large skillet, for browning the sausage filling
• A sharp chef’s knife, for halving the squash safely
• A sturdy spoon, for scooping out the seeds and stringy flesh

Instructions

1. Heat the oven to 200°C (400°F). Cut each acorn squash in half through the stem, scoop out the seeds and stringy flesh, and brush the cut sides with olive oil. Season with salt, pepper and cinnamon.
2. Place the halves cut-side down on a baking sheet and roast for 25 minutes, until the flesh is tender when pierced with a knife.
3. While the squash roasts, heat a large skillet over medium-high heat and brown the turkey sausage, breaking it into small crumbles, for 6–7 minutes.
4. Add the onion and garlic to the skillet and cook for 3 minutes more, until the onion softens. Take the pan off the heat.
5. Stir the dried cranberries, pecans, half the mozzarella and the sage into the sausage mixture.
6. Turn the squash halves cut-side up and spoon the filling into each one, mounding it slightly. Scatter the remaining mozzarella over the top.
7. Return the baking sheet to the oven for 12–15 minutes, until the cheese is melted and golden at the edges. Rest for 5 minutes before serving.

Tips

• Cut a thin slice off the bottom of each half so it sits flat — a wobbly squash spills its filling.
• Don’t overcook the sausage in the skillet. It finishes in the oven, and dry sausage is the one thing that can spoil this dish.
• Toast the pecans in a dry pan for 2 minutes first if you have time — it makes a real difference to the flavour.
• Leftovers keep 3 days in the fridge. Reheat covered at 180°C (350°F) for 15 minutes so the squash steams back to soft.

Estimated nutrition per serving

These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• High Protein Green Bean Casserole with Chicken — 42g Protein
• High Protein Herb Butter Roasted Turkey Breast for Thanksgiving
• High Protein Thanksgiving Stuffed Chicken Breast with Cranberry and Spinach

FAQ

Can I make cranberry turkey sausage stuffed acorn squash ahead of time? Yes. Roast the squash and cook the filling a day ahead, then keep them covered separately in the fridge. Stuff the halves and bake for 20 minutes on the day — add 5 minutes since everything starts cold.

Can I use a different sausage? Yes — chicken sausage or lean pork sausage both work. Turkey sausage keeps it leanest, which is the point of the dish, but the cranberries and pecans carry the flavour either way.

Is this cranberry turkey sausage stuffed acorn squash gluten-free? Yes, as written. Just check the sausage label — a few brands add wheat-based fillers, and the rest of the ingredients are naturally gluten-free.

What if my squash is very large? A big squash makes 2 generous servings per half instead of 1, so 2 large squash serve 6–8. Make the same amount of filling and mound it higher, then add 5 minutes to the final bake.

Cranberry Turkey Sausage Stuffed Acorn Squash — 28g Protein

Sophia Martinez

Roasted acorn squash halves stuffed with cranberry turkey sausage, pecans and melted cheese. 28g protein — 55 minutes, serves 4.

Print Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dinner

Cuisine American

Servings 4

Calories 350 kcal

Equipment

• Large Rimmed Baking Sheet for roasting the squash halves
• Large Skillet for browning the sausage filling
• Sharp chef's knife for halving the squash safely
• Sturdy spoon for scooping out the seeds and stringy flesh

Ingredients

  

• 2 medium acorn squash about 700g each, halved and seeded
• 450 g turkey sausage casings removed
• 1/2 cup dried cranberries
• 1/3 cup pecans roughly chopped
• 1/2 cup shredded mozzarella cheese
• 1 small onion finely diced
• 2 garlic cloves minced
• 1 tsp fresh sage finely chopped
• 1 tbsp olive oil
• 1/2 tsp coarse sea salt
• 1/2 tsp black pepper freshly ground
• 1/4 tsp ground cinnamon

Instructions

 

• Heat the oven to 200°C (400°F). Cut each acorn squash in half through the stem, scoop out the seeds and stringy flesh, and brush the cut sides with olive oil. Season with salt, pepper and cinnamon.
• Place the halves cut-side down on a baking sheet and roast for 25 minutes, until the flesh is tender when pierced with a knife.
• While the squash roasts, heat a large skillet over medium-high heat and brown the turkey sausage, breaking it into small crumbles, for 6–7 minutes.
• Add the onion and garlic to the skillet and cook for 3 minutes more, until the onion softens. Take the pan off the heat.
• Stir the dried cranberries, pecans, half the mozzarella and the sage into the sausage mixture.
• Turn the squash halves cut-side up and spoon the filling into each one, mounding it slightly. Scatter the remaining mozzarella over the top.
• Return the baking sheet to the oven for 12–15 minutes, until the cheese is melted and golden at the edges. Rest for 5 minutes before serving.

Notes

Slice a thin flat off each half so it sits steady. Don’t overcook the sausage in the skillet — it finishes in the oven. Keeps 3 days refrigerated; reheat covered.

Keyword acorn squash, cranberry, high protein, stuffed squash, thanksgiving, turkey sausage

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