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Best Savory Stuffed Acorn Squash with Sausage

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A hearty and flavorful stuffed acorn squash featuring savory Italian sausage, wild rice, dried cranberries, and toasted pecans, all roasted to perfection. This fall-inspired dish is perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squashes
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • 1 pound mild Italian sausage (casings removed)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup cooked wild rice blend (or brown rice)
  • 1/2 cup dried cranberries (unsweetened or regular)
  • 1/3 cup chopped pecans, toasted
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chicken broth (or vegetable broth)
  • 1/4 cup grated Parmesan cheese (optional, for topping)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut each acorn squash in half from stem to root. Scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil, then drizzle a little maple syrup inside each cavity. Season with salt and pepper.
  3. Place squash halves cut-side down on a baking sheet. Roast for 25-30 minutes until just tender but still holding shape.
  4. While squash roasts, heat a large skillet over medium-high heat. Add sausage (casings removed) and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a bowl with a slotted spoon, leaving about 1 tablespoon drippings in the pan.
  5. In the same skillet, add diced onion and celery. Cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
  6. In a large bowl, combine cooked sausage, sautéed vegetables, cooked wild rice, dried cranberries, toasted pecans, sage, thyme, cinnamon, and chicken broth. Stir well. Taste and adjust seasoning with salt and pepper.
  7. Flip roasted squash halves cut-side up. Divide filling evenly among the four halves, mounding slightly. Do not pack too tight.
  8. Return stuffed squash to oven and bake for 15-20 minutes. If using Parmesan, sprinkle on during the last 5 minutes of baking. Squash should be tender and filling heated through.
  9. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

For easier cutting, microwave the squash for 2 minutes to soften the skin. Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. The filling can be made up to 2 days ahead. If squash wobbles, slice a thin piece off the bottom to create a flat surface. For a vegetarian version, swap sausage for plant-based sausage or cooked lentils.

Nutrition

Keywords: stuffed acorn squash, savory squash, fall recipe, sausage, wild rice, cranberries, pecans, gluten-free, Thanksgiving side

Find it online: https://forkmila.com/best-savory-stuffed-acorn-squash-with-sausage/