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Budget-Friendly Stuffed Acorn Squash with Sausage & Wild Rice

Budget-Friendly Stuffed Acorn Squash with Sausage & Wild Rice - featured image
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A hearty and budget-friendly fall dinner featuring tender roasted acorn squash stuffed with savory Italian sausage, wild rice, and aromatic vegetables. This forgiving recipe is perfect for family dinners and tastes even better the next day.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 pound mild Italian sausage (casings removed)
  • 1 cup uncooked wild rice
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup dried cranberries (optional)
  • 1/4 cup chopped fresh parsley
  • 1/3 cup shredded Parmesan cheese (optional)
  • 2 tablespoons pine nuts or chopped pecans (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut each acorn squash in half lengthwise and scoop out seeds and stringy pulp.
  3. Brush cut sides and cavities with olive oil; season with salt and pepper. Place cut-side down in a baking dish and roast for 25 minutes.
  4. While squash roasts, heat a large skillet over medium-high heat. Cook sausage, breaking it apart, until browned (5-7 minutes). Transfer to a plate, leaving 1 tablespoon drippings in the pan.
  5. Add onion and celery to the skillet; cook over medium heat until translucent (about 5 minutes). Add garlic and cook 30 seconds until fragrant.
  6. Add wild rice to the skillet; stir for 1 minute to toast. Pour in chicken broth, sage, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer 35-40 minutes until rice is tender and liquid is absorbed.
  7. Return cooked sausage to the skillet; stir in dried cranberries if using. Adjust seasoning to taste.
  8. Remove squash from oven; flip cut-side up. Spoon filling evenly into each cavity (about 3/4 cup per half). Top with Parmesan cheese if desired.
  9. Return to oven and bake 15-20 minutes until squash is fork-tender and filling is hot and bubbly.
  10. Let rest 5 minutes. Garnish with fresh parsley and nuts if using. Serve warm.

Notes

For easier cutting, microwave the whole squash for 2-3 minutes to soften the skin. Leftover filling can be used to stuff bell peppers or served over greens. The squash releases liquid as it roasts; spoon it over the stuffed squash when serving.

Nutrition

Keywords: stuffed acorn squash, sausage and wild rice, budget-friendly dinner, fall recipe, family dinner

Find it online: https://bitesienna.com/budget-friendly-stuffed-acorn-squash-with-sausage-and-wild-rice/