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Show-Stopping Stuffed Acorn Squash: Easy Sausage & Wild Rice

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A hearty and elegant stuffed acorn squash recipe featuring sweet Italian sausage, wild rice, dried cranberries, and a touch of apple cider. Perfect for fall gatherings, this gluten-free dish is make-ahead friendly and sure to impress.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound sweet Italian sausage (casings removed)
  • 1 cup uncooked wild rice
  • 1 small yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup apple cider
  • ⅓ cup dried cranberries
  • ¼ cup chopped fresh parsley
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • Salt and pepper to taste
  • ¼ cup grated Parmesan cheese (optional)
  • 2 tablespoons chopped pecans (optional)

Instructions

  1. Rinse 1 cup of wild rice under cold water. In a medium saucepan, combine the rinsed rice with 3 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40-50 minutes until tender. Drain any excess water and set aside.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavities with olive oil, season with salt and pepper. Place cut-side down on the baking sheet. Roast for 20 minutes, then flip and roast for another 10 minutes until fork-tender. Remove and let cool slightly.
  3. While squash roasts, heat a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Use a slotted spoon to transfer sausage to a plate, leaving about 2 tablespoons of rendered fat in the pan.
  4. Reduce heat to medium. Add diced onion and celery to the same skillet. Cook for 4-5 minutes until onion is translucent and celery has softened. Add minced garlic and cook for 30 seconds until fragrant.
  5. Pour apple cider into the skillet. Scrape up any browned bits from the bottom of the pan. Let the cider bubble and reduce for about 1 minute. Add the cooked sausage, wild rice, dried cranberries, fresh parsley, dried sage, and dried thyme. Stir to combine. Season with salt and pepper to taste.
  6. Preheat oven to 375°F (190°C). Spoon the filling into each squash half, mounding it slightly. Sprinkle tops with grated Parmesan cheese and chopped pecans if using. Return to the oven and bake for 15-20 minutes until heated through and cheese is melted and golden. For an extra-crispy top, broil for the last 2 minutes.
  7. Let the stuffed squash rest on the baking sheet for 5 minutes before serving. Transfer to a platter, garnish with extra fresh parsley, and serve warm.

Notes

Roast squash cut-side down first for caramelization. Deglaze the pan with apple cider for added depth. Make filling and roast squash a day ahead for easy assembly. For a vegetarian version, swap sausage for 1½ cups cooked lentils or plant-based sausage. For a dairy-free option, omit Parmesan or use a vegan alternative.

Nutrition

Keywords: stuffed acorn squash, sausage and wild rice, fall recipe, gluten-free dinner, holiday side dish, stuffed squash, acorn squash recipe

Find it online: https://lolaspoon.com/show-stopping-stuffed-acorn-squash-easy-sausage-and-wild-rice/