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Cozy Sausage-Stuffed Acorn Squash: Best Fall Dinner

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A warm and comforting fall dinner featuring roasted acorn squash halves filled with a savory mixture of sausage, wild rice, apples, and cranberries. This recipe is perfect for cozy nights and holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound ground pork sausage (mild Italian or breakfast sausage)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium apple, diced (Honeycrisp or Granny Smith)
  • 1 cup cooked wild rice blend (or brown rice)
  • 1/2 cup dried cranberries
  • 1 teaspoon dried sage (or 1 tablespoon fresh)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chicken broth (or vegetable broth)
  • 1/4 cup chopped pecans (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon.
  3. Brush the cut sides and cavities of the squash with olive oil. Season generously with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet. Roast for 30-35 minutes, until you can easily pierce the flesh with a fork.
  4. While the squash roasts, make the filling. In a large skillet over medium heat, cook the sausage, breaking it up with a wooden spoon, for 5-7 minutes until browned. Leave about a tablespoon of fat in the pan.
  5. Add the diced onion to the skillet and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  6. Stir in the diced apple, dried sage, thyme, and cinnamon. Cook for 2 minutes, letting the apple soften slightly.
  7. Remove the skillet from heat. Stir in the cooked wild rice, dried cranberries, chopped pecans (if using), and chicken broth. Mix until well combined. Taste and adjust seasoning.
  8. Once the squash halves are tender, carefully flip them over using tongs. Spoon the filling generously into each cavity, mounding it slightly.
  9. Return the stuffed squash to the oven and bake for another 10-15 minutes, until the filling is heated through and the tops are slightly golden. For a crispy top, broil for the last 2 minutes.
  10. Let the squash rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Don’t overcook the squash; it should be tender but still hold its shape. Use room temperature ingredients for best results. Toast pecans in a dry skillet for 2-3 minutes before adding for extra crunch. Make extra filling for leftovers. The recipe is naturally gluten-free and dairy-free; check sausage labels for gluten-free certification.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, fall dinner, roasted squash, wild rice, comfort food, autumn recipe

Find it online: https://lenatable.com/cozy-sausage-stuffed-acorn-squash-best-fall-dinner/