Stuffed Acorn Squash with Wild Rice & Savory Sausage

Ingredients for Stuffed Acorn Squash with Wild Rice & Savory Sausage

• Acorn Squash (2 medium): These guys are the stars, their natural sweetness just balances the savory filling so well. Don’t worry if they’re a little lopsided, character is good!
• Bulk Savory Pork Sausage (1 lb): I swear by a good quality savory sausage here. It brings so much flavor. I tried a spicy one once, and it was a bit much, honestly. Stick to savory for this Stuffed Acorn Squash with Wild Rice & Savory Sausage.

• Wild Rice Blend (1 cup uncooked): This isn’t your average white rice, it’s got a lovely chew and earthy flavor. I tried plain white rice once, and it just didn’t have the same oomph, kinda bland, you know?

• Yellow Onion (1 medium, diced): The aromatic backbone. I always chop mine a little unevenly, but it all cooks down to deliciousness.

• Garlic (3 cloves, minced): You know me, I always say more garlic is better. Don’t skimp! It adds such a fantastic depth to the Stuffed Acorn Squash with Wild Rice & Savory Sausage.

• Chicken Broth (2 cups): This is for cooking the wild rice. It adds more flavor than just water, obviously.

• Dried Cranberries (1/2 cup): A little tart pop that cuts through the richness. I once bought candied ones by mistake too sweet, avoid that!

• Chopped Pecans (1/2 cup): For that lovely crunch and nutty warmth. Walnuts work too, if that’s what you have.

• Fresh Sage (1 tbsp, chopped) & Fresh Thyme (1 tsp, chopped): These herbs just scream autumn. Fresh is always, always better here. Dried just doesn’t hit the same.

• Parmesan Cheese (1/2 cup, grated): Melty, salty goodness that binds everything. I’ve tried cheddar, but Parmesan is just the classic choice for this Stuffed Acorn Squash with Wild Rice & Savory Sausage.

• Olive Oil (2 tbsp), Salt & Black Pepper (to taste): The essentials. Don’t forget to season every layer!

How to Make Your Stuffed Acorn Squash with Wild Rice & Savory Sausage

Prep the Acorn Squash:

First things first, get those acorn squash ready. Carefully slice them in half lengthwise those rascals can be tricky, so use a sturdy knife! Scoop out the seeds and stringy bits. I always give them a good scrub first. Then, place the halves cut-side up on a baking sheet. Drizzle with a little olive oil, a sprinkle of salt, and a crack of black pepper. Pop them into a preheated oven at 400°F (200°C) for about 25-30 minutes, or until they’re tender-crisp. You want them cooked, but not mushy, they’ll bake again later with the filling.

Cook the Wild Rice Blend:

While the squash is doing its thing, let’s tackle the wild rice. In a medium saucepan, combine the wild rice blend with the chicken broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 40-45 minutes. You’re looking for the rice to be tender and fluffy, with most of the liquid absorbed. I’ve definitely boiled this dry a few times, so keep an eye on it! If it looks too dry, add a splash more broth. Once cooked, fluff it with a fork and set it aside.

Brown the Savory Sausage:

In a large skillet over medium-high heat, crumble the bulk savory pork sausage. Cook it, stirring occasionally, until it’s beautifully browned and cooked through. This usually takes about 8-10 minutes. This step is where all that amazing savory flavor for our Stuffed Acorn Squash with Wild Rice & Savory Sausage really develops! Once it’s done, drain off any excess grease. Trust me, you don’t want a greasy filling. Transfer the cooked sausage to a large mixing bowl.

Sauté the Aromatics:

In the same skillet (no need to clean it, those browned bits are flavor!), add a tiny drizzle of olive oil if needed. Toss in the diced yellow onion and cook until it’s softened and translucent, about 5-7 minutes. Then, add the minced garlic, chopped fresh sage, and fresh thyme. Sauté for another minute until fragrant oh, that smell! It’s pure autumn in your kitchen, I swear. Add this aromatic mixture to the bowl with the cooked sausage.

Assemble the Stuffed Acorn Squash Filling:

Now for the fun part! To the bowl with the sausage and aromatics, add the cooked wild rice blend, dried cranberries, chopped pecans, and grated Parmesan cheese. Give everything a good stir to combine it all. Make sure to taste it here! This is your chance to adjust the salt and pepper. I always add a bit more pepper than I think I need. If it feels a little dry, a splash more broth can help, but it shouldn’t be swimming in liquid.

Stuff and Finish Baking:

Once your squash halves are tender, carefully spoon the glorious Stuffed Acorn Squash with Wild Rice & Savory Sausage filling into each cavity, mounding it up nicely. Place the stuffed squash back on the baking sheet. Return them to the oven for another 15-20 minutes, or until the filling is heated through and the cheese is bubbly and lightly golden. The edges of the squash might get a little caramelized, and that’s perfectly fine, actually. It should look like a warm, inviting masterpiece!

Storing Your Stuffed Acorn Squash with Wild Rice & Savory Sausage Leftovers

So, you’ve got some leftover Stuffed Acorn Squash with Wild Rice & Savory Sausage? Fantastic! This dish actually holds up pretty well. Let the squash cool completely before you store it. I usually wrap individual halves in plastic wrap or pop them into an airtight container. They’ll keep happily in the fridge for up to 3-4 days. For reheating, I’ve had the best luck in the oven (350°F/175°C for 15-20 minutes) because it helps the squash firm up a bit and the filling gets nice and hot without getting mushy. I microwaved it once, and while it worked, the squash got a little too soft for my liking, and the filling lost some of its textural integrity so don’t do that lol, unless you’re in a real hurry.

Stuffed Acorn Squash with Wild Rice & Savory Sausage: Ingredient Substitutions

I’ve played around with this Stuffed Acorn Squash with Wild Rice & Savory Sausage recipe quite a bit, so I have some honest substitution advice for you! If pork sausage isn’t your jam, ground turkey or chicken sausage works beautifully, just make sure to add a pinch of sage or poultry seasoning for that savory depth. I tried ground beef once, and it was a bit heavy, honestly. For the wild rice, a brown rice blend or even quinoa could work, though the texture will be different I found quinoa to be a bit too delicate. If you’re out of pecans, walnuts are a great swap, or even toasted pumpkin seeds for a different crunch. No cranberries? Dried cherries are a delicious, tart alternative. Fresh spinach or kale wilted into the filling at the end also adds a nice green touch and extra nutrients. Experimentation is half the fun, right?

Serving Up Your Stuffed Acorn Squash with Wild Rice & Savory Sausage

This Stuffed Acorn Squash with Wild Rice & Savory Sausage is a complete meal on its own, but it plays well with others! For a simple weeknight, I often just serve it with a crisp, lightly dressed green salad something with a tangy vinaigrette to cut through the richness. If I’m feeling a little extra, some warm, crusty bread is perfect for soaking up any juices. As for drinks, a dry hard cider or a light-bodied red wine, like a Pinot Noir, is a lovely pairing. Or, honestly, a mug of hot apple cider just feels right with this dish. Sometimes, after a long day, this and a good book are all I need. It’s got that comforting vibe that just fits any mood.

Cultural Backstory of Stuffed Acorn Squash with Wild Rice & Savory Sausage

Acorn squash, like many other winter squash varieties, has a deep history rooted in Native American culinary traditions, where it was a staple crop long before European settlers arrived. They knew the magic of these hearty gourds! Stuffing vegetables with grains and savory fillings is a tradition found across many cultures, a way to make a meal more substantial and flavorful. For me, this particular Stuffed Acorn Squash with Wild Rice & Savory Sausage recipe feels like a modern homage to those traditions, blending the earthy flavors of the land with the comforting, savory notes of home cooking. It’s a dish that connects me to the changing seasons and the simple, wholesome goodness of fall ingredients.

Frequently Asked Questions

→ Can I make Stuffed Acorn Squash with Wild Rice & Savory Sausage ahead of time?

You totally can! You can roast the squash and cook the filling separately up to a day in advance. Just store them in the fridge, then combine and bake when you’re ready. It saves so much time, especially for busy weeknights!

→ What if I don’t like wild rice in my Stuffed Acorn Squash with Wild Rice & Savory Sausage?

No worries! You could swap it for brown rice, quinoa, or even farro. Each will give a different texture, but they’ll all absorb those delicious flavors. I’ve tried a mix of quinoa and brown rice, and it worked out pretty well, honestly.

→ My squash halves are wobbly on the baking sheet, any tips?

Oh, I know that frustration! Sometimes I just trim a tiny sliver off the rounded bottom of each squash half to create a flat base. Just a little slice, don’t go too deep! It helps them sit perfectly for your Stuffed Acorn Squash with Wild Rice & Savory Sausage.

→ How long does Stuffed Acorn Squash with Wild Rice & Savory Sausage last in the fridge?

Once cooked and cooled, your Stuffed Acorn Squash with Wild Rice & Savory Sausage will keep nicely in an airtight container in the fridge for 3-4 days. It’s fantastic for lunch the next day, though I prefer reheating it in the oven to keep the texture.

→ Can I make this Stuffed Acorn Squash with Wild Rice & Savory Sausage vegetarian?

Absolutely! Skip the sausage and sauté some diced mushrooms or lentils with the onion and garlic instead. Add a touch of smoked paprika or liquid smoke for that savory depth. It’s a delicious variation I’ve tried myself, and it’s quite good!