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Stuffed Acorn Squash with Sausage and Wild Rice

Two halves of stuffed acorn squash on a white plate, filled with a savory stuffing and topped with pecans.
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A hearty and flavorful stuffed acorn squash recipe perfect for a cozy fall dinner or a vegetarian Thanksgiving main course.

Ingredients

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  • 1 acorn squash
  • 1 tablespoon olive oil
  • 1 pound ground sausage
  • 1 cup cooked wild rice
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped apple
  • 1/4 cup chopped pecans
  • 1/2 teaspoon dried sage
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squash in half lengthwise and scoop out the seeds.
  3. Brush the cut sides of the squash with olive oil and season with salt and pepper.
  4. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
  5. While the squash is roasting, cook the sausage in a skillet over medium heat until browned. Drain off any excess fat.
  6. Add the chopped onion and celery to the skillet and cook until softened, about 5 minutes.
  7. Stir in the cooked wild rice, chopped apple, chopped pecans, and sage. Season with salt and pepper to taste.
  8. Once the squash is tender, carefully flip the halves over.
  9. Spoon the sausage and wild rice mixture into the cavities of the roasted acorn squash.
  10. Return the stuffed squash to the oven and bake for another 10-15 minutes, or until heated through.

Notes

  • You can substitute ground turkey or chicken for the sausage for a lighter version.
  • For a vegetarian option, omit the sausage and add more vegetables like mushrooms or spinach.
  • This dish can be made ahead and reheated.
  • Consider this a great option for meal planning.

Nutrition

Find it online: https://cutcooktaste.com/stuffed-acorn-squash-fall-dinner-main/