Description
Flavorful sausage and wild rice fill tender acorn squash halves. A comforting, easy meal for chilly evenings, full of savory goodness.
Ingredients
Scale
- Main Ingredients:
- 2 medium acorn squash
- 1 lb bulk Italian sausage (mild or spicy)
- 1 cup wild rice blend, uncooked
- 2 cups low-sodium chicken broth
- 1 small onion, diced
- 1 celery stalk, diced
- 1 small apple (e.g., Honeycrisp, Granny Smith), diced
- Flavor Boosters:
- 2 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- 1 tsp fresh thyme, chopped
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Hearty Add-ins:
- 1/2 cup pecans, chopped and toasted
- 1/4 cup dried cranberries
- Finishing Touches:
- 1/4 cup grated Parmesan cheese (optional)
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Prep the Squash:: First things first, get those acorn squashes ready! Give ’em a good scrub, then carefully slice them in half lengthwise. Now, scoop out all those stringy bits and seeds from the center. I usually use a spoon, but a sturdy ice cream scoop works wonders here. A little olive oil, salt, and pepper on the cut sides, then place them face down on a baking sheet. This is where they get beautifully tender and start to caramelize, usually around 30-40 minutes at 400°F (200°C). You want them fork-tender, not mushy, though I’ve definitely overcooked them once or twice!
- Cook the Wild Rice:: While your squash is roasting, get that wild rice blend going. Follow the package directions for cooking, usually with chicken broth instead of water for extra flavor. This is a step I always try to set a timer for because I’ve scorched rice more times than I care to admit. Once it’s cooked, fluffy, and all the liquid is absorbed, give it a good fluff with a fork and set it aside. It should have a nice, slightly chewy texture, not mushy, that’s key for our Sausage and Wild Rice Stuffed Acorn Squash.
- Sauté the Aromatics and Sausage:: In a large skillet over medium heat, drizzle a bit of olive oil. Toss in your diced onion and celery. Cook until they’re soft and fragrant, about 5-7 minutes. Then, crumble in your Italian sausage. Break it up with a spoon as it cooks until it’s browned all over and no pink remains. Drain any excess grease, honestly, you don’t want a greasy filling! This step fills the kitchen with the most amazing savory smells, it’s truly wonderful!
- Build the Stuffed Acorn Squash Filling:: Once the sausage is cooked, add your minced garlic, fresh sage, and fresh thyme to the skillet. Let that cook for another minute until fragrant—don’t burn the garlic, trust me, it’s a sad mistake! Now, stir in your diced apple, dried cranberries, and toasted pecans. Cook for a couple more minutes just to warm everything through. Finally, fold in your cooked wild rice. Give it a good stir to combine all those wonderful flavors. Taste it! Does it need more salt? More pepper? Adjust it to your liking, this is your kitchen, after all.
- Stuff and Bake:: By now, your roasted acorn squash halves should be tender. Carefully flip them over and spoon that glorious sausage and wild rice filling generously into each cavity. Mound it high! If you’re using Parmesan, sprinkle it over the top of each stuffed squash. Pop them back into the oven for another 10-15 minutes, or until the filling is heated through and the cheese (if using) is melted and bubbly. I sometimes let it get a little golden on top, gives it a nice crust. Keep an eye on them, ovens can be quirky!
- Serve It Up:: Carefully remove the beautiful Sausage and Wild Rice Stuffed Acorn Squash from the oven. Let them cool for just a few minutes before serving—they’ll be piping hot! Garnish with some fresh chopped parsley, if you’re feeling fancy. The aroma is incredible right now, a mix of sweet squash, savory sausage, and earthy herbs. Each bite should be a perfect balance of textures and flavors. I love seeing everyone’s faces when I bring these to the table, they always look so impressed!