Description

This Stuffed Acorn Squash with Sausage, Apples & Wild Rice Vibrant is a cozy, wholesome recipe filled with warm autumn flavors. Sweet roasted squash, savory sausage, tender wild rice, and crisp apples come together for a perfect balance of texture and taste. It’s easy enough for a weeknight but impressive enough for a holiday dinner.

Ingredients

Scale

2 medium acorn squash, halved and seeded
1 tablespoon olive oil
Salt and pepper, to taste
8 oz (225g) sausage (pork, chicken, or turkey), casing removed
1 small onion, finely chopped
2 stalks celery, diced
2 cloves garlic, minced
1 apple (Honeycrisp or Gala), diced
1 1/2 cups cooked wild rice
1 tablespoon fresh sage or thyme, chopped
1/4 cup dried cranberries or chopped pecans (optional)
1 tablespoon butter or olive oil (optional)
Fresh herbs for garnish

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Instructions

Preheat and Prepare the Squash: Heat oven to 400°F (200°C). Cut each acorn squash in half and remove seeds. Brush the inside with olive oil, then season with salt and pepper. Place cut-side down on a lined baking sheet and roast for 30 minutes until tender and golden.
Cook the Wild Rice: While the squash bakes, cook wild rice according to package directions until fluffy. Set aside.
Cook the Sausage Mixture: In a skillet over medium heat, cook sausage until browned, about 6-8 minutes. Add onion, celery, and garlic. Sauté for 5 minutes until soft and fragrant. Stir in the diced apple and cook 2 minutes more.
Combine the Filling: In a large bowl, combine the sausage mixture, wild rice, herbs, and optional cranberries or pecans. Stir in a bit of butter for richness, and season to taste.
Stuff the Squash: Flip roasted squash halves cut-side up. Spoon the filling into each cavity, packing lightly to fill. Return to oven and bake another 15 minutes until heated through.
Garnish and Serve: Remove from oven and let cool slightly. Garnish with fresh herbs or a drizzle of olive oil before serving.

Notes

For a vegetarian option, substitute sausage with mushrooms and chickpeas. You can prepare the filling a day ahead and stuff the squash just before baking. Try adding a sprinkle of cheese for extra creaminess or a touch of maple syrup for sweetness.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 stuffed half
Calories: 390
Sugar: 8g
Sodium: 780mg
Fat: 17g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 18g
Cholesterol: 45mg