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Cozy Stuffed Acorn Squash with Sausage & Wild Rice

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This hearty stuffed acorn squash features savory sausage, nutty wild rice, and sweet-tart cranberries, all roasted to perfection. It’s a complete meal that’s naturally gluten-free and perfect for fall gatherings.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 1 lb sweet Italian sausage, casings removed
  • 1 cup wild rice blend, uncooked
  • 2 cups chicken or vegetable broth, low-sodium
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/3 cup dried cranberries
  • 1/3 cup pecans, roughly chopped
  • 2 tablespoons olive oil, plus more for brushing
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Prepare the acorn squash: Cut each squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavities with olive oil, season lightly with salt and pepper. Place cut-side down on the baking sheet. Roast for 25-30 minutes until just tender.
  3. Cook the wild rice blend: Rinse the rice. In a medium saucepan, combine rice with 2 cups broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender and liquid is absorbed. Fluff with a fork.
  4. Cook the sausage and aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sausage, breaking it up, and cook for 5-7 minutes until browned. Transfer sausage to a plate, leaving rendered fat in the skillet.
  5. Sauté the vegetables: Add onion and celery to the same skillet. Cook over medium heat for 5-6 minutes until softened. Add garlic, sage, and thyme; cook 1 minute more. Season with salt and pepper.
  6. Combine the filling: In a large bowl, mix cooked wild rice, sausage, sautéed vegetables, dried cranberries, and toasted pecans. Stir gently. Adjust seasoning with salt and pepper.
  7. Stuff the squash: Flip roasted squash halves cut-side up. Divide filling evenly among the four halves, mounding slightly.
  8. Bake the stuffed squash: Return to the oven and bake for 15-20 minutes until heated through and tops are lightly golden. Optionally, broil for 2-3 minutes for a crispier top.
  9. Rest and serve: Let rest for 5 minutes. Garnish with fresh parsley if desired. Serve warm.

Notes

Don’t overcook the squash in the first roast; it should be just tender. Toast pecans in a dry skillet for 5 minutes until fragrant. Use a wild rice blend for best texture. Season the squash cavities with salt and pepper before roasting. The filling can be made up to 2 days ahead.

Nutrition

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

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