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Wholesome Stuffed Acorn Squash with Sausage and Wild Rice

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A hearty and flavorful stuffed acorn squash recipe featuring savory Italian sausage, nutty wild rice, sweet dried cranberries, and aromatic herbs. Perfect for fall gatherings or a cozy weeknight dinner.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 lb Italian sausage, casings removed
  • 1 cup wild rice, uncooked
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 1/2 cup dried cranberries
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1/2 cup chicken broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Cook the wild rice: Rinse 1 cup of wild rice under cold water. In a medium saucepan, combine the rice with 3 cups of water or broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, until the rice is tender and some grains have burst open. Drain any excess liquid and set aside.
  2. Preheat the oven to 400°F (200°C).
  3. Prepare the squash: Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp. Brush the cut sides and cavities with 1 tablespoon of olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet or in a baking dish. Roast for 25 minutes.
  4. Cook the sausage and vegetables: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up, until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving about 2 tablespoons of drippings in the pan.
  5. Sauté the aromatics: Add the diced onion and celery to the skillet with the drippings. Cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  6. Combine the filling: Return the cooked sausage to the skillet. Add the cooked wild rice, dried cranberries, chopped sage, and thyme. Stir together until well combined. Season with salt and pepper to taste. If the mixture seems dry, add a splash of chicken broth. If using pecans, stir them in now.
  7. Stuff the squash: Remove the squash from the oven. Carefully flip each half over so the cut side is facing up. Divide the filling evenly among the four squash halves, mounding it slightly.
  8. Bake the stuffed squash: Pour the 1/2 cup of chicken broth into the bottom of the baking dish. Cover the dish loosely with aluminum foil and bake for 20 minutes. Then remove the foil and bake for another 10-15 minutes, until the squash is fork-tender and the filling is heated through and slightly browned on top.
  9. Rest and serve: Let the stuffed squash rest for 5 minutes before serving. Garnish with fresh sage leaves or chopped parsley if desired.

Notes

For easier cutting, microwave the whole squash for 2-3 minutes before slicing. Cook the rice a day ahead to save time. If the filling browns too quickly, cover with foil. Leftovers keep for up to 4 days in the refrigerator.

Nutrition

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

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