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Stuffed Acorn Squash

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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

Scale
  • 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

  1. 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.
  2. Preheat your oven to 400°F (200°C).
  3. Brush the inside of the squash halves with 1 tbsp olive oil and season with salt and pepper.
  4. Place the squash halves cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.
  5. Cook the Wild Rice:While the squash is roasting, cook the wild rice according to package instructions. Set aside.
  6. While the squash is roasting, cook the wild rice according to package instructions. Set aside.
  7. 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.
  8. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened.
  9. Add the minced garlic and sausage, breaking the sausage apart with a spoon. Cook until browned, about 7-8 minutes.
  10. Stir in the diced apple, dried cranberries, chopped pecans, thyme, sage, and cinnamon. Cook for another 2-3 minutes.
  11. Add the cooked wild rice to the skillet and mix well. Adjust seasoning with salt and pepper.
  12. 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.
  13. Remove the squash from the oven and carefully flip them over.
  14. Spoon the stuffing mixture into each squash half, packing it slightly.
  15. If using, sprinkle grated Parmesan cheese over the top.
  16. 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.
  17. 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.
  18. Serve:Garnish with fresh parsley or extra Parmesan cheese, if desired. Serve warm!
  19. 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://cosycookery.com/stuffed-acorn-squash/