Description
Stuffed Acorn Squash with Wild Rice & Savory Sausage. My easy recipe combines sweet squash, earthy rice, and juicy sausage for a perfect, cozy fall dinner.
Ingredients
Scale
- Main Stars:
- 2 medium acorn squash
- 1 lb bulk savory pork sausage
- 1 cup uncooked wild rice blend
- Flavor Foundation:
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tbsp fresh sage, chopped
- 1 tsp fresh thyme, chopped
- Binders & Boosters:
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup grated Parmesan cheese
- Seasoning Essentials:
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
Instructions
- 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!