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Stuffed Acorn Squash Recipe

Stuffed Acorn Squash

iamwinfred
Stuffed acorn squash is one of those fall dishes that manages to feel both fancy and completely doable on a weeknight. You get sweet, caramelized squash halves loaded with a savory sausage, wild rice, and apple filling, all finished with toasted pecans and a hit of dried cranberries. It works as a hearty side next to roast chicken or turkey, and it's substantial enough to serve as the main event for a vegetarian-friendly dinner if you swap out the sausage.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 420 kcal

Equipment

  • Large rimmed baking sheet lined with aluminum foil for easier cleanup
  • Large cast iron skillet or heavy-bottomed pan
  • Sharp chef's knife essential for safely halving the squash
  • Cutting board stable and large enough for squash
  • Large mixing bowl
  • Aluminum foil for lining the pan and tenting if needed
  • Measuring cups and spoons
  • Enameled cast iron baking dish optional, helps squash roast evenly and looks great for serving

Ingredients
  

  • 2 medium acorn squash halved and seeded
  • 2 tablespoons olive oil 30 ml, divided
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 pound Italian sausage 455g, casings removed
  • 1 cup wild rice about 240ml, cooked according to package directions
  • 1 medium yellow onion diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 1 medium apple such as Honeycrisp or Granny Smith, cored and diced
  • 1/3 cup dried cranberries about 80ml
  • 1/3 cup pecans about 80ml, toasted and chopped
  • 1 teaspoon fresh sage chopped, or 1/2 teaspoon dried sage
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 cup low sodium chicken broth about 60ml, or vegetable broth
  • 1/4 cup Parmesan cheese about 60ml, grated, optional

Instructions
 

  • Preheat oven to 400°F and line a large rimmed baking sheet with foil. Halve the squash lengthwise, scoop out the seeds, and trim a thin sliver off the bottom if needed so they sit flat.
  • Brush cut sides with 1 tablespoon olive oil and season generously with salt and pepper. Place cut side down on the baking sheet and roast for 35-40 minutes until tender but still holding their shape.
  • Heat the remaining 1 tablespoon olive oil in a cast iron skillet over medium heat. Cook the sausage, breaking into crumbles, for 6-8 minutes until browned. Transfer to a large bowl with a slotted spoon.
  • In the same skillet, cook onion and celery for 5-6 minutes until translucent. Add garlic and cook 30 seconds. Stir in apple, sage, and thyme, and cook for 3-4 minutes until apple softens slightly.
  • Combine cooked wild rice with the sausage in the bowl. Add the sautéed vegetables, cranberries, pecans, and broth. Stir well and season with salt and pepper to taste.
  • Arrange the roasted squash cut side up and divide the stuffing among the four cavities, mounding slightly. Sprinkle with Parmesan cheese if using.
  • Return stuffed squash to the oven and bake for 15-20 minutes until golden and heated through. Tent with foil if the tops brown too quickly.
  • Let the squash rest for 5 minutes before serving. Serve warm, one half per person.

Notes

  • Choose squash that feel heavy for their size with hard, unblemished skin for the best texture and flavor.
  • Don't skip the initial roast; pre-cooking the squash prevents a soggy, undercooked base.
  • Toast the pecans in a dry skillet for a few minutes before adding them to the stuffing for a deeper, nuttier flavor.
  • Let the sausage brown properly with good color before moving on to the vegetables for maximum flavor.
  • Taste the stuffing mixture before filling the squash — this is your last chance to adjust salt and pepper.
  • To make ahead, roast the squash and prepare the stuffing separately up to a day in advance. Assemble and bake just before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil for 15 minutes or microwave individual portions for 1-2 minutes.
  • To freeze, wrap cooled, stuffed squash halves tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
  • For a vegetarian version, skip the sausage and add extra wild rice, mushrooms, or a can of drained white beans with a splash of soy sauce or extra broth.
  • Acorn squash skin is edible once roasted and becomes soft enough to eat, though most people scoop out the flesh and leave the skin on the plate.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 38gProtein: 18gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 45mgSodium: 680mgPotassium: 720mgFiber: 6gSugar: 10gVitamin A: 45IUVitamin C: 25mgCalcium: 8mgIron: 12mg
Keyword fall dinner recipe, sausage and apple, stuffed acorn squash, weeknight comfort food, wild rice stuffing
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