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Cozy Stuffed Acorn Squash with Sausage and Wild Rice

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Sweet roasted acorn squash filled with savory sausage, nutty wild rice, and aromatic herbs. This cozy fall dish is hearty enough for a main course and elegant enough for holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup wild rice blend (or 1/2 cup wild rice + 1/2 cup brown rice)
  • 2 cups chicken broth (low sodium)
  • 1 pound sweet Italian sausage (casings removed)
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 medium apple (Honeycrisp or Fuji), diced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup dried cranberries (optional)
  • 1/3 cup chopped pecans or walnuts
  • 1/4 cup fresh parsley, chopped
  • Balsamic glaze for serving (optional)
  • Fresh thyme sprigs for garnish (optional)
  • Grated Parmesan cheese for serving (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil, then season generously with salt and pepper.
  3. Place squash halves cut-side down on the prepared baking sheet. Roast for 25-30 minutes until just tender when pierced with a fork but still holds its shape.
  4. While squash roasts, rinse wild rice blend. In a medium saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for 35-45 minutes until tender. Drain excess liquid and set aside.
  5. Heat a large skillet over medium-high heat. Add sausage and cook, breaking it up, for 5-7 minutes until deeply browned. Transfer sausage to a plate, leaving about 2 tablespoons drippings in the pan.
  6. Reduce heat to medium. Add onion and celery to the skillet. Cook for 4-5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
  7. Stir in diced apple, dried sage, thyme, and nutmeg. Cook for 2-3 minutes until apple softens slightly.
  8. In a large mixing bowl, combine cooked rice, browned sausage, sautéed vegetable mixture, dried cranberries (if using), and chopped pecans. Stir well. Season with salt and pepper to taste. Stir in fresh parsley.
  9. Flip par-roasted squash halves cut-side up. Divide filling evenly among the four halves, mounding slightly.
  10. Return stuffed squash to the oven and bake for 15-20 minutes until filling is heated through and tops are lightly browned. Tent with foil if browning too quickly.
  11. Let squash rest for 5 minutes before serving. Drizzle with balsamic glaze, sprinkle with fresh thyme and Parmesan if desired, and serve warm.

Notes

Par-roasting the squash first ensures it’s perfectly tender without getting mushy. For best flavor, brown the sausage until deeply caramelized. Toasting the nuts before adding enhances their flavor. The filling can be made up to 2 days ahead and stored separately.

Nutrition

Keywords: stuffed acorn squash, sausage and wild rice, fall recipe, gluten-free, cozy dinner, holiday side dish

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