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Cozy Stuffed Acorn Squash with Sausage and Wild Rice

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A hearty and comforting fall dish featuring tender roasted acorn squash filled with savory sausage, chewy wild rice, sweet dried cranberries, and crunchy pecans. Perfect for Thanksgiving, Friendsgiving, or a cozy weeknight dinner.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup wild rice blend
  • 2 cups low-sodium chicken broth
  • 1 tablespoon unsalted butter
  • 1 pound Italian sausage (mild or spicy)
  • 1 small yellow onion (about 1 cup diced)
  • 2 celery stalks (about ½ cup diced)
  • 3 cloves garlic (minced)
  • 1 teaspoon dried sage (rubbed)
  • ½ teaspoon dried thyme
  • ½ cup dried cranberries
  • ⅓ cup chopped pecans
  • 2 tablespoons fresh parsley (chopped)
  • Salt and pepper to taste
  • ¼ cup grated Parmesan cheese (optional)
  • Extra fresh parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Place squash halves cut-side up on a baking dish. Brush cut sides and cavities with olive oil, then drizzle with maple syrup. Season with salt and pepper. Flip squash cut-side down, add ¼ cup water to the dish, and roast for 25 minutes.
  2. While squash roasts, rinse wild rice blend under cold water. In a medium saucepan, combine rice, chicken broth, and butter. Bring to a boil, then reduce to a simmer, cover, and cook for 25-30 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
  3. Heat a large skillet over medium heat. Cook Italian sausage (removed from casings if using links), breaking it up, until browned and cooked through (5-7 minutes). Transfer sausage to a plate, leaving 1 tablespoon drippings in the pan. Add diced onion and celery; sauté 4-5 minutes until softened. Add minced garlic, dried sage, and dried thyme; cook 1 minute until fragrant. Season with salt and pepper.
  4. In a large mixing bowl, combine cooked wild rice, cooked sausage, sautéed vegetables, dried cranberries, and chopped pecans. Stir until evenly distributed. Taste and adjust seasoning. Stir in fresh parsley.
  5. Remove squash from oven after 25 minutes. Carefully flip cut-side up using tongs. Divide filling evenly among the four squash halves, mounding slightly. Sprinkle with Parmesan cheese if using. Return to oven and roast 20-25 minutes until squash is fork-tender and filling is heated through. If tops brown too quickly, tent with foil for the last 10 minutes.
  6. Let stuffed squash rest 5 minutes before serving. Garnish with additional fresh parsley and serve warm.

Notes

Par-cook the wild rice in broth instead of water for more flavor. Add a touch of maple syrup to the squash before roasting to caramelize. Toast pecans for deeper flavor. Use a wild rice blend (not pure wild rice) for faster cooking and better texture. The squash skin is edible after roasting.

Nutrition

Keywords: stuffed acorn squash, sausage and wild rice, fall recipe, Thanksgiving side, gluten-free, comfort food

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