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Cozy Stuffed Acorn Squash with Sausage and Wild Rice

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A hearty and comforting fall dinner featuring tender acorn squash halves stuffed with a savory-sweet filling of Italian sausage, wild rice, apple, and dried cranberries. This weeknight-friendly recipe is budget-conscious, picky-eater approved, and looks impressive with minimal fuss.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 pound mild Italian sausage (casings removed if using links)
  • 1 cup cooked wild rice blend (about 1/3 cup uncooked)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium apple (Honeycrisp or Granny Smith), diced
  • 1/2 cup dried cranberries
  • 1/2 teaspoon dried sage (or 1 teaspoon fresh, chopped)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chicken broth
  • 1/3 cup grated Parmesan cheese (optional)
  • Fresh parsley or sage leaves for garnish (optional)
  • Extra Parmesan for sprinkling (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil; season generously with salt and pepper. Place squash halves cut-side down on a parchment-lined baking sheet. Roast for 25 minutes.
  2. While squash roasts, cook wild rice blend according to package directions (or heat a pre-cooked pouch). Set aside.
  3. Heat a large skillet over medium-high heat. Add Italian sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to a bowl, leaving about 1 tablespoon rendered fat in the pan.
  4. Reduce heat to medium. Add diced onion to the pan and cook until softened (about 4 minutes). Add minced garlic and cook 30 seconds until fragrant. Add diced apple and cook 2 minutes until softened but still holding shape.
  5. Return cooked sausage to the pan. Add cooked wild rice, dried cranberries, sage, thyme, cinnamon, and chicken broth. Stir and cook 2-3 minutes until broth is absorbed and filling is hot. Season with salt and pepper to taste. If using Parmesan, stir it in now.
  6. Remove squash from oven after 25 minutes. Carefully flip each half over using tongs. The flesh should be fork-tender but still holding shape. If firm, roast 5-10 more minutes.
  7. Spoon filling generously into each squash cavity, mounding slightly. Return stuffed squash to oven and bake 10-15 minutes until filling is heated through and tops are slightly golden.
  8. Let rest 5 minutes before serving. Garnish with fresh parsley or sage and extra Parmesan if desired. Serve one half per person, or cut into wedges for smaller appetites.

Notes

For a vegetarian version, swap sausage for chickpeas or lentils and add smoked paprika. To make dairy-free, omit Parmesan. The filling can be made a day ahead for quicker prep. Double the filling for extra servings or to use in other dishes. Leftovers reheat well in the oven at 350°F for 15 minutes.

Nutrition

Keywords: stuffed acorn squash, sausage and wild rice, fall dinner, weeknight meal, comfort food, gluten-free, dairy-free option

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