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Wholesome Stuffed Acorn Squash: Sausage & Wild Rice

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A savory-sweet stuffed acorn squash with sausage, wild rice, dried cranberries, and pecans, roasted to perfection. This easy, crowd-pleasing dish is perfect for autumn gatherings and looks like you spent all day on it.

Ingredients

Scale
  • 2 medium acorn squashes (about 1 to 1.5 pounds each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound ground pork sausage (mild Italian or breakfast-style)
  • 1 cup cooked wild rice (about 1/3 cup uncooked)
  • 1 small yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup chopped mushrooms (cremini or button)
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans, toasted
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup chicken or vegetable broth
  • Fresh parsley or thyme sprigs for garnish (optional)
  • Grated Parmesan cheese for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp.
  3. Brush the cut sides and cavities of each squash half with 1 tablespoon of olive oil. Season generously with salt and pepper. Place squash halves cut-side down on the prepared baking sheet. Roast for 20 minutes.
  4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up, until browned and cooked through, about 6-8 minutes. Transfer sausage to a plate, leaving about 1 tablespoon of drippings in the pan.
  5. Reduce heat to medium. Add the diced onion to the skillet and cook until softened, about 4 minutes. Add the minced garlic and chopped mushrooms; cook for another 3-4 minutes until mushrooms release liquid and start to brown.
  6. Return the cooked sausage to the skillet. Add the cooked wild rice, dried cranberries, chopped pecans, dried sage, dried thyme, and red pepper flakes (if using). Stir to combine. Pour in the broth and cook for 1-2 minutes until mostly absorbed. Season with salt and pepper to taste.
  7. Remove the baking sheet from the oven. Carefully flip each squash half over using tongs. Divide the filling evenly among the four squash cavities, mounding slightly.
  8. Return the filled squash to the oven and roast for another 20-25 minutes, until the squash is fork-tender and the filling is golden on top. For a browner top, broil for the last 2 minutes.
  9. Let the stuffed squash rest on the baking sheet for 5 minutes. Garnish with fresh parsley or thyme and a sprinkle of Parmesan cheese if desired.

Notes

Roasting the squash cut-side down first prevents a watery texture. Toast pecans for deeper flavor. For a vegetarian version, swap sausage with cooked lentils or plant-based crumble. Leftovers keep in the refrigerator for up to 4 days and reheat well in the oven.

Nutrition

Keywords: stuffed acorn squash, sausage and wild rice, fall recipe, potluck dish, gluten-free, autumn dinner

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