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Cozy Stuffed Acorn Squash with Sausage and Wild Rice

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A hearty and comforting fall dinner featuring tender roasted acorn squash filled with savory Italian sausage, nutty wild rice, sweet dried cranberries, and crunchy pecans. This recipe is perfect for weeknights or special gatherings, with a beautiful caramelized finish from a touch of maple syrup.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • 1 lb Italian sausage (sweet or hot), casings removed
  • 1 cup cooked wild rice (about 1/3 cup uncooked)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • 1/4 cup chicken broth (or vegetable broth for vegetarian)
  • Salt and pepper to taste
  • Fresh parsley or sage, chopped (for garnish, optional)
  • Grated Parmesan cheese (for garnish, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Rub cut sides and cavity with olive oil, then brush or drizzle with maple syrup. Season generously with salt and pepper. Place squash halves cut-side down on a baking sheet. Roast for 30-35 minutes until tender when pierced with a fork.
  2. While squash roasts, cook wild rice: Rinse 1/3 cup wild rice under cold water. Add to a small saucepan with 1 cup water or chicken broth and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until grains have popped open and are tender but chewy. Drain any excess liquid and set aside.
  3. Heat a large skillet over medium-high heat. Add sausage, breaking it up with a wooden spoon. Cook until browned, about 5-6 minutes. Use a slotted spoon to transfer sausage to a plate, leaving about 1 tablespoon rendered fat in the pan.
  4. Add diced onion to the pan and cook for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  5. Return cooked sausage to the pan. Add cooked wild rice, dried cranberries, chopped pecans, dried sage, dried thyme, and cinnamon. Stir to combine. Pour in chicken broth and stir, scraping up any browned bits from the bottom. Cook for 2-3 minutes until liquid is mostly absorbed. Season with salt and pepper to taste.
  6. Remove squash from oven. Carefully flip each half cut-side up. Divide filling evenly among the four squash halves, mounding slightly. Return to oven and bake for another 10-12 minutes until filling is hot and top is slightly crispy.
  7. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley or sage and Parmesan cheese if desired. Serve warm, right in the squash skin.

Notes

For easier cutting, microwave whole squash for 2 minutes to soften. Don’t skip the maple syrup—it caramelizes and enhances sweetness. Toast pecans in a dry skillet for 3 minutes for deeper flavor. Filling can be made up to 2 days ahead. Leftovers keep in the fridge for up to 4 days; reheat in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: stuffed acorn squash, sausage and wild rice, fall dinner, comfort food, gluten-free, dairy-free option

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