Print

Quick Stuffed Acorn Squash with Sausage and Wild Rice

stuffed acorn squash with sausage and wild rice - featured image
Print Recipe

A quick and easy weeknight dinner featuring tender acorn squash stuffed with savory Italian sausage, nutty wild rice, and sweet dried cranberries. Ready in under 45 minutes, this comforting dish is perfect for busy nights and is sure to please the whole family.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 pound mild or spicy Italian sausage (casings removed if using links)
  • 1 cup cooked wild rice blend
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/4 cup chopped fresh parsley (or 1 tablespoon dried)
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup chicken broth
  • 1/2 cup shredded Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the acorn squash in half from stem to tip. Scoop out the seeds and stringy bits. Brush the cut sides with olive oil and season with salt and pepper.
  2. Par-cook the squash in the microwave: Place the squash halves cut-side down on a microwave-safe plate. Add about 2 tablespoons of water to the plate. Microwave on high for 5-6 minutes. Let sit while you make the filling.
  3. Cook the sausage: In a large skillet over medium-high heat, cook the sausage, breaking it up with a wooden spoon, until browned and cooked through (about 5-7 minutes). Use a slotted spoon to transfer to a bowl, leaving about 1 tablespoon of drippings in the pan.
  4. Sauté the aromatics: Add the diced onion to the same skillet with the drippings. Cook over medium heat for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Combine the filling: Return the cooked sausage to the skillet. Add the cooked wild rice, dried cranberries, parsley, sage, thyme, and red pepper flakes (if using). Stir together. Pour in the chicken broth and let simmer for 1-2 minutes until mostly absorbed. Taste and adjust seasoning.
  6. Stuff the squash: Place the par-cooked squash halves cut-side up in a baking dish. Divide the filling evenly among the four halves, mounding slightly. Sprinkle with Parmesan if using.
  7. Bake: Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 10-12 minutes until the squash is tender and easily pierced with a fork. For a golden top, broil for the last 2 minutes.
  8. Rest and serve: Let the squash rest for 5 minutes before serving. Garnish with extra fresh parsley if desired.

Notes

Don’t skip the microwave step—it cuts oven time in half. Watch squash sizes; adjust cooking time if needed. Let squash rest 5 minutes before serving for best texture. Cook wild rice up to 3 days ahead for faster prep.

Nutrition

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

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