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Cozy Sausage and Wild Rice Stuffed Acorn Squash

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This cozy sausage and wild rice stuffed acorn squash is a one-pan wonder where everything cooks together, infusing the filling with incredible depth of flavor from the sweet roasted squash and savory sausage. Perfect for fall gatherings or a comforting weeknight dinner.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeds removed
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 pound ground Italian sausage, mild or spicy
  • 1 cup uncooked wild rice blend
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium apple, diced (Honeycrisp or Granny Smith)
  • 1/2 cup dried cranberries
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups low sodium chicken broth
  • 1/4 cup chopped fresh parsley, for garnish
  • 1/3 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a large spoon.
  2. Brush the cut sides and cavities of the squash with olive oil, then season with salt and pepper. Place the squash halves cut-side down in a baking dish. Add about 1/2 cup of water to the bottom of the dish. Cover tightly with foil and bake for 25 minutes.
  3. While the squash bakes, prepare the filling. In a large bowl, combine the ground Italian sausage, uncooked wild rice blend, diced onion, minced garlic, diced apple, dried cranberries, sage, thyme, smoked paprika, and red pepper flakes (if using). Mix with your hands until evenly distributed.
  4. Pour the chicken broth over the filling mixture and stir until well combined.
  5. After 25 minutes, carefully remove the foil from the baking dish. Using tongs or a spatula, flip each squash half over so the cut side is facing up.
  6. Divide the filling evenly among the four squash cavities, mounding it slightly.
  7. Cover the dish with foil again and return to the oven. Bake for another 35 minutes.
  8. After 35 minutes, remove the foil and check the rice. It should be tender and have absorbed most of the liquid. If still soupy, bake uncovered for another 10-15 minutes.
  9. Sprinkle the chopped pecans over the tops (if using) and return to the oven uncovered for the final 10 minutes.
  10. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

Don’t skip the initial bake with the squash cut-side down for even cooking. Stick to 2 cups of broth to avoid a soupy filling. Let the dish rest for 5 minutes before serving to allow the filling to set. For a vegetarian version, use plant-based sausage and vegetable broth. To make ahead, assemble up to 24 hours in advance and refrigerate; add 15 minutes to covered baking time.

Nutrition

Keywords: stuffed acorn squash, sausage and wild rice, fall dinner, one-pan meal, gluten-free, comfort food

Find it online: https://freshforkful.com/cozy-sausage-and-wild-rice-stuffed-acorn-squash/