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This stuffed acorn squash is the perfect recipe for Fall! Stuffed with herbaceous wild rice and Fall flavors like apples, pumpkin, sage, and nutmeg, this acorn squash is equal parts filling and cozy!
Fill It Up: Stuffed Acorn Squash
If you head to the grocery store at the end of September, you’ll start seeing these cutie little acorn squashes pop up next to the bins of all the other Fall squashes like delicata squash, honeynut squash, and koginut squash. Grab yourself four acorn squashes to make stuffed acorn squash!
Of course the most straightforward way of preparing and cooking acorn squash is to slice and roast it, but if you’ve never tried stuffing acorn squash, you’re in for a real treat! The filling that is stuffed into these acorn squashes is packed with warm Fall flavors that is super hearty and filling. Wild rice gives it a denser and richer flavor, not to mention the texture of it is so satisfying! Combined with apple and onion sausage, the balance of sweet and savory flavors is unmatched.
Stuffed acorn squash can be served on its own for a full meal or can be a side dish amongst other main dishes. If you’re making this around the holidays, serving this with a turkey breast, cornish hens, or a baked ham would make for a well-balanced meal!
Squash Slicing Tips
I used to hate cooking with squash because I dreaded the cutting part. I seriously feared for my fingers and hand when I had to take a very sharp knife to a very hard item. I would always pray that a finger wasn’t a casualty whenever I pulled my knife out of the squash. A friend told me, “just microwave it for a few minutes and it’ll be soft enough to slice on through.” No need to prick the exterior, it’s only for a few minutes to soften it up just enough for you to slice through easily!
Recipe Tips and Variations
- You’ll definitely need to bake the acorn squash before filling them so make sure take into account the time for that. Unfortunately, you can’t bake the stuffed acorn squash with the filling because both items take different times to cook.
- Instead of wild rice, you can use quinoa or another rice that you like.
- Make sure to use fresh sausage (the one with casing that you need to take off), not the already cooked sausage links. Can’t find apple and onion sausage? No worries, try to find a mild pork sausage and add finely shredded apples to it, if need be.
- Top with cheese for extra decadence and cheesy flavor! I recommend a shredded gruyere!
Storage and Reheating Instructions
Store leftovers in an airtight container and keep in the refrigerator for up to 4 days. The best way to reheat this would be in a baking dish in the oven at 325 degrees Fahrenheit, covered, until warmed through.
Stuffed Acorn Squash
Equipment
Ingredients
- 4 acorn squash, halved and seeds removed
- 1 cup (160 g) uncooked wild rice blend
- 1 pound (340 g) fresh apple and onion pork sausage*, casing removed
- 1 medium onion, diced
- 1 tablespoon chopped sage leaves
- ¼ teaspoon ground nutmeg
- 1 ¼ cups (245 g) pumpkin puree
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 °F (204 °C)
- Arrange acorn squash halves cut side up on a baking sheet then brush with olive oil and season with salt and pepper. Bake for 40 minutes or until acorn squash is tender. Once acorn squash is done, remove from oven and reduce oven temperature to 375 °F (191 °C).4 acorn squash
- While the acorn squash is baking, bring a pot of water to a boil and cook wild rice according to the directions on the bag.1 cup (160 g) uncooked wild rice blend
- In a medium skillet over medium-high heat, brown sausage and break into tiny pieces. Add the onion and cook until softened and tender.1 pound (340 g) fresh apple and onion pork sausage*, 1 medium onion
- Add the chopped sage and nutmeg and cook until fragrant, about 3 minutes.1 tablespoon chopped sage leaves, ¼ teaspoon ground nutmeg
- Once the rice is done cooking add to the skillet and add pumpkin puree along with it. Stir to mix and incorporate everything. Season with salt and pepper.1 ¼ cups (245 g) pumpkin puree, Salt and pepper
- Evenly distribute filling into the squash cavities.
- Return to the oven and bake for an additional 15 minutes on the middle rack.
- Serve and eat warm.
Notes
Nutrition
Photographs by Jess Gaertner Creative
I don’t eat pork. Could it be made with turkey sausage and a little chopped Granny Smith apple?
yep, that would work!
Anyone tried it without the sausage? We do not eat meat and wondered about just putting some applesauce into the mixture.