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Easy Stuffed Acorn Squash with Sausage & Wild Rice

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This Easy Stuffed Acorn Squash with Sausage and Wild Rice has become my go-to weeknight dinner when I want something that feels impressive but requires almost zero active effort. The squash halves roast up soft and sweet, the filling is savory and satisfying, and the whole thing comes together in one dish.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 pound mild Italian sausage
  • 1 cup uncooked wild rice blend
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium apple, diced (Granny Smith or Honeycrisp)
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup dried cranberries or chopped dried apples (optional)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup toasted pecans or walnuts, chopped (optional)
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven.
  2. Prepare the acorn squash: Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy fibers with a large spoon. Brush the cut sides and cavities with olive oil, then season generously with salt and pepper. Place the squash halves cut-side up in your baking dish.
  3. Brown the sausage: Heat your skillet over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks. Cook for 5-7 minutes until it’s nicely browned and cooked through. Use a slotted spoon to transfer the cooked sausage to a mixing bowl, leaving about 1 tablespoon of drippings in the pan.
  4. Cook the aromatics: Reduce the heat to medium. Add the diced onion to the skillet with the sausage drippings. Cook for 4-5 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Combine the filling: Add the cooked onions and garlic to the bowl with the sausage. Stir in the uncooked wild rice blend, diced apple, dried sage, thyme, rosemary, red pepper flakes (if using), and dried cranberries. Mix everything together until well combined.
  6. Stuff the squash: Divide the filling evenly among the four squash halves, mounding it slightly in the center. Don’t pack it too tightly.
  7. Add the liquid: Pour the chicken broth around the squash halves, not over them. You want about 1/4 inch of liquid in the bottom of the dish.
  8. Cover and bake: Tightly cover the baking dish with aluminum foil. Bake for 40 minutes.
  9. Uncover and finish: Remove the foil carefully. Continue baking for another 15-20 minutes until the squash is fork-tender and the rice is fully cooked. The tops should be lightly golden, and the liquid should be mostly absorbed.
  10. Rest and garnish: Let the stuffed squash rest for 5 minutes before serving. Sprinkle with fresh parsley and toasted pecans or walnuts if using. Add a dusting of Parmesan cheese for extra indulgence.

Notes

Choose acorn squash that are similar in size so they cook evenly. Don’t skip browning the sausage for deep flavor. Watch your liquid ratio; start with 1 1/2 cups broth and adjust as needed. Test for doneness by piercing the thickest part of the squash with a fork; it should slide in easily. You can prep the filling up to two days in advance. For a vegetarian version, skip the sausage and use 1 1/2 cups cooked lentils or plant-based sausage crumble with vegetable broth.

Nutrition

Keywords: stuffed acorn squash, sausage, wild rice, fall recipe, weeknight dinner, easy dinner, one-dish meal

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