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Stuffed Acorn Squash

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Description

This Stuffed Acorn Squash is a cozy, fall-inspired dish featuring roasted acorn squash filled with a savory mix of sausage, wild rice, apples, and cranberries. It’s a delicious blend of sweet and savory flavors that’s perfect for a hearty dinner or as a holiday side dish!

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 3 tbsp olive oil, divided
  • Salt and pepper, to taste
  • 1/2 cup wild rice, uncooked (or a wild rice blend)
  • 1 lb (450g) ground sausage (Italian, chicken, or turkey)
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 medium apple, diced
  • 1/2 cup dried cranberries
  • 1/2 cup (50g) chopped pecans (optional)
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/4 tsp cinnamon
  • 1/4 cup (25g) grated Parmesan cheese (optional)

Instructions

  • Roast the Acorn Squash:
    • Preheat your oven to 400°F (200°C).
    • Brush the inside of the squash halves with 1 tbsp olive oil and season with salt and pepper.
    • Place the squash halves cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.
  • Cook the Wild Rice:
    • While the squash is roasting, cook the wild rice according to package instructions. Set aside.
  • Prepare the Stuffing:
    • In a large skillet, heat 2 tbsp olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened.
    • Add the minced garlic and sausage, breaking the sausage apart with a spoon. Cook until browned, about 7-8 minutes.
    • Stir in the diced apple, dried cranberries, chopped pecans, thyme, sage, and cinnamon. Cook for another 2-3 minutes.
    • Add the cooked wild rice to the skillet and mix well. Adjust seasoning with salt and pepper.
  • Stuff the Squash:
    • Remove the squash from the oven and carefully flip them over.
    • Spoon the stuffing mixture into each squash half, packing it slightly.
    • If using, sprinkle grated Parmesan cheese over the top.
  • Bake Again:
    • Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the tops are golden and the squash is heated through.
  • Serve:
    • Garnish with fresh parsley or extra Parmesan cheese, if desired. Serve warm!

Notes

  • Vegetarian Option: Substitute sausage with plant-based sausage or use a mix of sautéed mushrooms and chickpeas.
  • Make it vegan: Use a plant-based sausage alternative and omit the Parmesan cheese.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Find it online: https://recipe.ukfinda.com/stuffed-acorn-squash/