Stuffed Acorn Squash With Sausage And Wild Rice
There’s something so comforting and satisfying about a dish that combines savory sausage, nutty wild rice, and the natural sweetness of roasted acorn squash. This Stuffed Acorn Squash with Sausage and Wild Rice is not only a stunning centerpiece for the table but also a wholesome and hearty meal perfect for cozy evenings.
What I love most about this dish is how versatile it is. It can easily shine as a main course or a side dish, and the combination of flavors makes it feel indulgent while still being nutritious. My family adores it, especially during the fall and winter months when we’re craving something warm and satisfying.
Questions I Often Get Asked About This Recipe
Q: Can I make this recipe vegetarian?
A: Yes! Simply omit the sausage and add sautéed mushrooms, chickpeas, or crumbled tofu for a hearty vegetarian filling.
Q: What type of wild rice should I use?
A: You can use a wild rice blend or pure wild rice. Both work beautifully, though blends often cook faster and have a milder flavor.
Q: Can I prepare this ahead of time?
A: Definitely! Roast the squash and prepare the filling in advance. Assemble them when you’re ready, then bake to warm through before serving.
Q: What’s the best way to cut an acorn squash?
A: Use a sharp knife to carefully slice off the bottom to create a stable base, then cut it in half from top to bottom. Scoop out the seeds with a spoon.
Q: Can I freeze stuffed acorn squash?
A: Yes, but it’s best to freeze them after roasting and filling, but before the final bake. Thaw and bake until heated through when ready to serve.
What You Need to Make Stuffed Acorn Squash with Sausage and Wild Rice
For the Squash:
- 2 medium acorn squashes, halved and seeds removed
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Filling:
- 1 cup cooked wild rice
- ½ pound ground sausage (Italian or breakfast sausage work well)
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ cup dried cranberries
- ¼ cup chopped pecans or walnuts
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika (optional)
- Salt and pepper, to taste
For Garnish (Optional):
- Fresh parsley, chopped
- Grated Parmesan cheese
How to Make Stuffed Acorn Squash with Sausage and Wild Rice
Step 1: Roast the Squash
- Preheat your oven to 400°F (200°C).
- Drizzle the cut sides of the acorn squash with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper.
- Roast for 25–30 minutes, or until the squash is tender when pierced with a fork.
Step 2: Prepare the Filling
- While the squash roasts, cook the sausage in a skillet over medium heat until browned and fully cooked. Remove from the pan and set aside.
- In the same skillet, sauté the onion and garlic until softened. Add the cooked wild rice, dried cranberries, chopped nuts, thyme, paprika, and cooked sausage. Stir to combine and season with salt and pepper to taste.
Step 3: Assemble the Squash
- Remove the squash from the oven and flip them cut-side up. Spoon the sausage and rice mixture into the cavities, packing it gently.
Step 4: Bake the Stuffed Squash
- Return the filled squashes to the oven and bake for an additional 10–15 minutes, until heated through and lightly golden on top.
Step 5: Serve and Enjoy
- Garnish with fresh parsley or a sprinkle of Parmesan cheese, if desired, and serve warm.
Tips for Perfect Stuffed Acorn Squash
- Squash Selection: Choose squashes with even shapes and unblemished skin for easier cutting and even roasting.
- Cooking Rice: For added flavor, cook the wild rice in chicken or vegetable broth instead of water.
- Nutritional Boost: Toss in chopped kale or spinach to the filling for added greens.
- Add Cheese: Stir in a bit of grated cheese (like Gruyère or cheddar) into the filling for a creamy touch.
- Vary the Protein: Ground turkey, chicken, or plant-based sausage work as great substitutes for pork sausage.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This dish was a hit with my family! The combination of sweet cranberries and savory sausage is amazing.” – Ellie
⭐️⭐️⭐️⭐️⭐️ “Perfect for a cozy fall dinner. I made it vegetarian with mushrooms, and it was delicious!” – Rachel
⭐️⭐️⭐️⭐️ “The presentation is so pretty, and the flavors are fantastic. I’ll definitely make this for Thanksgiving.” – Mark
⭐️⭐️⭐️⭐️⭐️ “I love how easy this was to make. The wild rice and sausage filling was so flavorful!” – Jenna
⭐️⭐️⭐️⭐️⭐️ “This recipe is now a staple in our house. It’s healthy, filling, and absolutely delicious.” – Olivia
Printable Recipe
Stuffed Acorn Squash With Sausage And Wild Rice
This Stuffed Acorn Squash with Sausage and Wild Rice combines sweet and savory flavors in a stunning, wholesome dish. Perfect as a main course or side dish!
Ingredients
- For the Squash:
- 2 medium acorn squashes, halved and seeds removed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- For the Filling:
- 1 cup cooked wild rice
- ½ pound ground sausage (Italian or breakfast sausage work well)
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ cup dried cranberries
- ¼ cup chopped pecans or walnuts
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- For Garnish (Optional):
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
Step 1: Roast the Squash
- Preheat your oven to 400°F (200°C).
- Drizzle the cut sides of the acorn squash with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper.
- Roast for 25–30 minutes, or until the squash is tender when pierced with a fork.
Step 2: Prepare the Filling
- While the squash roasts, cook the sausage in a skillet over medium heat until browned and fully cooked. Remove from the pan and set aside.
- In the same skillet, sauté the onion and garlic until softened. Add the cooked wild rice, dried cranberries, chopped nuts, thyme, paprika, and cooked sausage. Stir to combine and season with salt and pepper to taste.
Step 3: Assemble the Squash
- Remove the squash from the oven and flip them cut-side up. Spoon the sausage and rice mixture into the cavities, packing it gently.
Step 4: Bake the Stuffed Squash
- Return the filled squashes to the oven and bake for an additional 10–15 minutes, until heated through and lightly golden on top.
Step 5: Serve and Enjoy
- Garnish with fresh parsley or a sprinkle of Parmesan cheese, if desired, and serve warm.
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If You Enjoyed This Recipe, Please Share!
This Stuffed Acorn Squash with Sausage and Wild Rice is not only a feast for the eyes but also a delight for the palate. Whether you’re preparing a festive holiday meal or just treating yourself to something special, this dish is sure to impress.
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