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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!

A plate with stuffed acorn squash, filled with rice and herbs. A knife and fork are placed beside the squash.
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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!

Six halved stuffed acorn squashes with seasoned rice and herbs arranged in a rectangular baking dish.

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!
Close-up of a quartered stuffed acorn squash with a rice and vegetable mixture on a decorative plate.

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.

5 from 1 vote

Stuffed Acorn Squash

Stuffed with herbaceous wild rice and Fall flavors like apples, pumpkin, sage, and nutmeg, this acorn squash is equal parts filling and cozy!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4

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).
    Halved acorn squash on a baking sheet with a brush applying oil
  • 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.
    Water being poured into a white pot containing a mix of uncooked wild rice, surrounded by bowls with chopped onions, herbs, and other ingredients.
  • In a medium skillet over medium-high heat, brown sausage and break into tiny pieces. Add the onion and cook until softened and tender.
    A pan with cooked ground sausage topped with a layer of diced onions.
  • Add the chopped sage and nutmeg and cook until fragrant, about 3 minutes.
    Ground sausage and diced onions cooking in a dark green cast iron skillet, garnished with fresh chopped sage.
  • 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.
    A skillet filled with cooked wild rice mixed with pumpkin, accompanied by a wooden spoon.
  • Evenly distribute filling into the squash cavities.
    Baked stuffed acorn squash halves filled with rice mixture arranged neatly in a baking dish.
  • Return to the oven and bake for an additional 15 minutes on the middle rack.
  • Serve and eat warm.

Notes

If you have leftover rice filling, either save it and use as a side dish for another main entree or freeze it for later!
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Nutrition

Serving: 1serving (1 acorn squash), Calories: 700kcal, Carbohydrates: 84g, Protein: 28g, Fat: 31g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 82mg, Sodium: 742mg, Potassium: 2152mg, Fiber: 12g, Sugar: 5g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Photographs by Jess Gaertner Creative

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13 Comments

  1. Naomi @BakersRoyale says:

    What a great recipe for fall entertaining! So pretty!

  2. Sommer @aspicyperspective says:

    Julie, this dish looks fantastic!

  3. Maria says:

    Having my dinner in an edible bowl sounds fantastic!!

  4. Annie says:

    Oh, MY! My stomach is growling from this recipe! It looks and sounds heavenly!

  5. Jenny Flake says:

    This looks fantastic Julie!!

  6. Gaby Dalkin says:

    I need to make this for dinner as soon as possible! Looks great.

  7. Julie says:

    Yum!

  8. Heather Christo says:

    These look absolutely perfect Julie! Exactly something I would want to eat!

  9. Kevin @ Closet Cooking says:

    So tasty!

  10. Tori//Gringalicious says:

    MMMMMMMMmmmmm! Yes please, I’d eat them all! This recipe sounds so perfect for this time of year!