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Cozy Stuffed Acorn Squash: Easy Sausage & Wild Rice Dinner

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Sweet roasted acorn squash filled with savory sausage, nutty wild rice, and tart dried cranberries. A comforting fall dinner that’s surprisingly easy to make and perfect for cozy evenings.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 pound mild or spicy Italian sausage, casings removed
  • 1 cup wild rice blend (or 3 cups cooked)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans (optional)
  • 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon dried thyme
  • 1/4 cup chicken broth (or vegetable broth for vegetarian version)
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese (optional, for topping)
  • Fresh parsley, chopped for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Start cooking your wild rice according to package directions. Most wild rice blends need about 45 minutes, so get this going first. You’ll need about 1 cup dry rice to yield 3 cups cooked.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon. Brush the cut sides and cavities with olive oil, then season with salt and pepper. Place them cut-side down on your baking sheet. Roast for 30-35 minutes, until the flesh is tender when pierced with a fork.
  3. While the squash roasts, heat your large skillet over medium-high heat. Add the sausage (removed from casings) and cook, breaking it up with your spoon, until browned and cooked through—about 6-8 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving about 1 tablespoon of drippings in the pan.
  4. Reduce the heat to medium. Add the diced onion to the skillet and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds more—watch it carefully so it doesn’t burn.
  5. Return the cooked sausage to the skillet. Add the cooked wild rice, dried cranberries, chopped pecans (if using), sage, and thyme. Stir everything together. Pour in the chicken broth and add the butter, stirring until the butter melts and everything is well combined. Season with salt and pepper to taste. The mixture should be moist but not soupy.
  6. Once the squash halves are tender, remove them from the oven. Carefully flip them over so the cavities face up. Divide the filling evenly among the four halves, mounding it slightly. If you’re using Parmesan cheese, sprinkle it over the tops now.
  7. Return the stuffed squash to the oven and bake for another 10-15 minutes, until the filling is heated through and the tops are slightly golden. If the filling starts to brown too quickly, tent loosely with foil.
  8. Let the squash sit for 5 minutes before serving. This allows the flavors to settle and makes the squash easier to handle. Garnish with fresh parsley if desired.

Notes

Don’t skip pre-roasting the squash—it ensures perfect tenderness. Cut squash carefully; if it rolls, slice a thin piece off the bottom for stability. Toast pecans in a dry skillet for 2-3 minutes for extra flavor. Filling can be made up to 2 days ahead. If filling seems dry, add extra broth; if too wet, cook to evaporate excess moisture. Leftovers keep 4 days in the fridge and taste even better the next day. Freeze unbaked for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, sausage and wild rice, fall dinner, cozy dinner, stuffed squash recipe, acorn squash recipe, easy dinner, comfort food

Find it online: https://cookluma.com/cozy-stuffed-acorn-squash-easy-sausage-and-wild-rice-dinner/