Description

A hearty main course featuring roasted acorn squash halves stuffed with a savory mixture of Italian sausage, wild rice, apples, and fall herbs. This dish offers a perfect balance of sweet and salty flavors, making it ideal for dinner parties or cozy weeknight meals.

Ingredients

Scale

2 medium acorn squash
1 lb mild Italian sausage (casings removed)
1 cup wild rice blend (185g dry)
1 large apple (Honeycrisp or Gala), peeled and diced
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 tbsp fresh sage, chopped
1 ½ cups low-sodium chicken broth
2 tbsp unsalted butter
1 tbsp real maple syrup
Olive oil
Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut acorn squash in half lengthwise, scoop out seeds and pulp. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down and roast for 30-40 minutes until tender. Set aside.
While squash roasts, rinse wild rice. In a saucepan, combine rice with chicken broth and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until tender. Fluff with a fork and set aside.
In a large skillet over medium-high heat, brown the sausage, breaking it up with a spatula. Cook for 6-7 minutes until done. Remove sausage with a slotted spoon, leaving rendered fat in the pan.
Reduce heat to medium. Add diced onion and cook for 3-4 minutes until translucent. Add garlic and sage, cooking for 1 minute until fragrant.
Return sausage to the skillet. Add diced apple and cooked wild rice. Stir to combine. Taste and adjust seasoning with salt and pepper. Remove from heat.
Remove roasted squash from oven and flip cut-side up. Stuff each half with the sausage and rice mixture. Place in a 9×13 inch baking dish.
Bake stuffed squash for 15-20 minutes until filling is heated through and top is golden. Drizzle with maple syrup before serving.

Notes

If the squash is hard to cut, microwave it for 2-3 minutes first to soften the skin. Reserve some sausage fat for flavor. If the filling is too dry, add a splash of broth. This dish does not freeze well as the squash becomes watery upon thawing.

Prep Time: 15 minutes
Cook Time: 75 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 half squash
Calories: 480
Sugar: 12
Sodium: 650
Fat: 22
Saturated Fat: 6
Carbohydrates: 52
Fiber: 8
Protein: 18

Keywords: acorn squash, stuffed squash, wild rice, sausage recipe, fall dinner, vegetarian option, gluten-free, comfort food, holiday meal