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A plate with stuffed acorn squash, filled with rice and herbs. A knife and fork are placed beside the squash.
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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 Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 4
Author: Julie Chiou

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
    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.
    1 cup uncooked wild rice blend
    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.
    1 pound fresh apple and onion pork sausage*, 1 medium onion
    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.
    1 tablespoon chopped sage leaves, ¼ teaspoon ground nutmeg
    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.
    1 ¼ cups pumpkin puree, 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!

Nutrition

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

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