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Cozy Sausage Stuffed Acorn Squash: Easy Winter Dinner

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This cozy sausage and wild rice stuffed acorn squash is the kind of recipe that feels like a warm hug on a cold night. It is simple enough for a busy weeknight, yet impressive enough for company.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 pound ground sausage (breakfast or Italian)
  • 1 cup uncooked wild rice
  • 2 ½ cups chicken or vegetable broth
  • 1 medium yellow onion, diced
  • 1 medium apple (Granny Smith or Honeycrisp), diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional: fresh parsley or thyme for garnish, maple syrup for drizzling

Instructions

  1. Cook the wild rice: Rinse 1 cup of wild rice under cold water. In a medium saucepan, combine the rinsed rice with 2 ½ cups of broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45-50 minutes, until tender and most liquid is absorbed. Drain any excess liquid and set aside (should yield about 3 cups cooked).
  2. Prepare the acorn squash: Preheat oven to 400°F (200°C). Carefully cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Place squash halves cut-side down on a microwave-safe plate and microwave on high for 5-6 minutes, until fork-tender but still holds shape. Alternatively, roast cut-side down on a baking sheet for 20 minutes.
  3. Brown the sausage: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to a plate, leaving about 1 tablespoon of rendered fat in the skillet.
  4. Sauté the aromatics: Reduce heat to medium. Add diced onion and apple to the skillet with the reserved fat. Cook, stirring occasionally, until softened and lightly golden (about 5 minutes). Add minced garlic and chopped sage, cook for 1 minute more until fragrant.
  5. Combine the filling: Return cooked sausage to the skillet. Add cooked wild rice and stir until well combined. Season with salt and black pepper to taste. If mixture seems dry, add a splash of broth or water.
  6. Stuff the squash: Flip pre-cooked squash halves cut-side up on a lined baking sheet. Drizzle or brush cut sides lightly with remaining olive oil. Divide filling evenly among the four squash halves, mounding slightly.
  7. Bake: Bake stuffed squash in preheated oven for 20-25 minutes, until squash is completely tender and filling is heated through. For a golden-brown top, switch to broil for the last 2-3 minutes.
  8. Rest and serve: Remove from oven and let rest for 5 minutes. Garnish with fresh parsley or thyme if desired, and serve warm.

Notes

Microwave the squash first for easier cutting. Don’t overcook the wild rice—it should have a pleasant chew. Season as you go for best flavor. Use a rimmed baking sheet to catch juices. Make ahead by cooking rice and browning sausage up to 2 days in advance.

Nutrition

Keywords: stuffed acorn squash, sausage and wild rice, winter dinner, gluten-free, dairy-free, comfort food, fall recipe

Find it online: https://zoeplate.com/cozy-sausage-stuffed-acorn-squash-easy-winter-dinner/