DescriptionThis 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!
Stuffed Acorn Squash
DescriptionThis 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
- 2medium acorn squash, halved and seeded
- 3 tbspolive oil, divided
- Salt and pepper, to taste
- 1/2cupwild rice, uncooked (or a wild rice blend)
- 1lb(450g) ground sausage (Italian, chicken, or turkey)
- 1small onion, diced
- 2garlic cloves, minced
- 1medium apple, diced
- 1/2cupdried cranberries
- 1/2cup(50g) chopped pecans (optional)
- 1 tspdried thyme
- 1/2 tspdried sage
- 1/4 tspcinnamon
- 1/4cup(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.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
