Stuffed Acorn Squash
Roasted Acorn Squash makes the perfect vessel for a rich stuffing made from sausage, wild rice, apples, dried cranberries, and fresh herbs.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 400℉/205℃.
Cut 2 small acorn squash in half. Remove and discard seeds and stringy flesh from squash. Drizzle the cavity of the squash with olive oil and salt and pepper. Place the squash cut side down on a rimmed baking sheet that has been lined with parchment paper or foil and roast for 30-40 minutes, or until the flesh if fork tender. The variation in cooking time is due to the size of the acorn squash. It is best to test the squash with a fork to determine if it is done or not.
Heat a dutch oven (or large skillet that can be covered) over medium high heat. Add in the ½ pound breakfast sausage and begin to brown. Once the fat begins to render off the sausage, add in ¼ cup minced yellow onion and 1 stalk celery (minced). Saute until the sausage is browned and cooked through, being sure to break up the sausage into small chunks as it cooks. Drain off excess fat if desired and return pan to the heat.
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Continue Reading at Amindfullmom →Chef's Notes
I used Lundberg Wild Rice Blend. For every 1 cup of rice, 1 ¾ cups of liquid is needed and it has a cook time of 45 minutes. If you select another grain/rice blend, follow the liquid to grain ratio and cook time suggested on the package.
For a dry white wine, use a Sauvignon Blanc or Riesling. It is also fine to omit the wine, it is only added for extra depth of flavor.
Feel free to omit sage if your family does not care for the flavor.
For VEGAN Stuffed Acorn Squash, omit the sausage from this recipe.
For Paleo Stuffed Acorn Squash, use 2 pounds of sausage and omit the rice and dried cranberries.
Store leftover Stuffed Squash for 3 days in the fridge. This recipe can also be prepared in advance and then frozen for up 3 months. Simply remove stuffed squash from the freezer, and bake covered at 350 degrees for one hour, or until warmed through.
Nutrition is an estimate. It will vary based on sausage and grain used.
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Reviews from the Original Source
Hi
I didn't see where the onion powder and garlic powder should be added - Did I miss that instruction?
This is the best fall recipe! Even my husband who claims not to like squash is a fan. I love the filling!
I loved stuffed squash and this one is simply delish! I have one I make with quinoa and apples but I love this one with the addition of the sausage. Such an easy dinner to fix and pretty healthy too.
This is a great fall recipe! My family loves it!
The flavors of this recipe are incredible!! And such a beautiful presentation as well. I love that this can be a stand-alone meal or a side for the holiday's!
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