Stuffed Acorn Squash with Chicken Apple Sausage and Wild Rice

By Tyla | Last modified on Oct 3, 2025

Featured in: Dinner

Alright, so imagine taking those gorgeous acorn squash halves and turning them into edible bowls filled with the most incredible fall-flavored stuffing you’ve ever tasted. This Stuffed Acorn Squash with Chicken Apple Sausage and Wild Rice is basically autumn on a plate — we’re talking sweet roasted squash, savory chicken sausage with hints of apple, nutty wild rice, dried cranberries for little bursts of sweetness, and toasted pecans for crunch. It’s the kind of dish that looks like it belongs on a fancy restaurant menu but comes together way easier than you’d think. Perfect for those nights when you want something cozy and seasonal that also happens to be impressive enough for company. Plus, each squash half is basically a perfect portion, so no fighting over who gets more of the good stuff.

Why You’ll Love This Recipe

Feels fancy but surprisingly easy to make
Complete meal in one beautiful package
Sweet and savory flavors that scream fall
Naturally gluten-free and packed with nutrition
Perfect for meal prep — each half is a portion
Impressive presentation for holiday gatherings
That sweet roasted squash is next-level delicious

The Good Stuff You’ll Need

For the Acorn Squash:

3 medium acorn squash, halved and seeds removed
3 tbsp olive oil
2 tbsp butter, melted
2 tbsp maple syrup or honey
1 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon

For the Wild Rice Base:

1 cup wild rice blend
2 1/2 cups chicken broth
1 bay leaf
1/2 tsp salt

For the Sausage Filling:

1 lb chicken apple sausage, casings removed and crumbled
1 medium onion, diced
2 celery stalks, diced
2 cloves garlic, minced
1 large apple, diced (Granny Smith or Honeycrisp work great)
2 tbsp olive oil

For the Mix-Ins:

1/2 cup dried cranberries
1/2 cup pecans, roughly chopped and toasted
1/4 cup fresh parsley, chopped
2 tbsp fresh sage, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp cinnamon
Salt and pepper to taste

For Finishing:

1/4 cup Parmesan cheese, grated (optional)
Extra toasted pecans
Fresh sage leaves for garnish
Drizzle of maple syrup

Let’s Do This

Step 1: Roast Those Squash

Preheat your oven to 400°F.

Cut acorn squash in half lengthwise and scoop out seeds and stringy bits.

Mix olive oil, melted butter, maple syrup, salt, pepper, and cinnamon.

Brush mixture generously inside each squash half.

Place cut-side down on a baking sheet lined with parchment.

Roast for 35-40 minutes until tender when pierced with a fork.

Step 2: Cook the Wild Rice

While squash roasts, combine wild rice, chicken broth, bay leaf, and salt in a medium saucepan.

Bring to a boil, then reduce heat to low and cover.

Simmer for 40-45 minutes until rice is tender and liquid is absorbed.

Remove bay leaf and fluff with a fork.

Step 3: Cook the Sausage

Heat 2 tbsp olive oil in a large skillet over medium-high heat.

Add crumbled chicken apple sausage and cook until browned, about 6-8 minutes.

Remove sausage to a plate but leave the drippings in the pan.

Step 4: Sauté the Aromatics

In the same skillet, add diced onion and celery.

Cook for 5-6 minutes until softened and slightly caramelized.

Add minced garlic and diced apple, cooking for another 3-4 minutes.

The apple should soften but still have some texture.

Step 5: Bring It All Together

Add the cooked sausage back to the skillet with the vegetables.

Stir in the cooked wild rice, dried cranberries, toasted pecans, parsley, sage, thyme, and cinnamon.

Season with salt and pepper to taste.

Let everything cook together for 2-3 minutes so the flavors meld.

Remove from heat.

Step 6: Stuff Those Squash

Flip the roasted squash halves cut-side up.

Generously fill each half with the sausage and rice mixture, mounding it up.

Sprinkle with Parmesan cheese if using.

Step 7: Final Bake

Return stuffed squash to the oven for 10-15 minutes to heat everything through and melt the cheese.

The tops should be lightly golden and everything should be hot and bubbly.

Step 8: Garnish and Serve

Drizzle with a little extra maple syrup if desired.

Top with extra toasted pecans and fresh sage leaves.

Serve hot with a side salad or roasted vegetables.

Serving Suggestions

Serve with a simple arugula salad dressed with balsamic vinaigrette.

Roasted Brussels sprouts or green beans make great sides.

A glass of crisp white wine or apple cider complements the fall flavors.

Each squash half is a perfect portion — serve one per person.

Switch It Up

Different Sausage: Try Italian sausage or turkey sausage for different flavors.

Vegetarian Version: Skip the sausage and add extra mushrooms, chickpeas, or white beans.

Different Grains: Use quinoa, farro, or brown rice instead of wild rice.

Nut Variations: Try walnuts, almonds, or hazelnuts instead of pecans.

Cheese Addition: Add crumbled goat cheese or feta for extra creaminess.

Make-Ahead Magic

Roast squash and cook rice up to 2 days ahead, store separately in the fridge.

Make the filling completely and refrigerate for up to 2 days.

Stuff and bake when ready to serve — add 10 extra minutes if starting from cold.

Leftovers keep for 4-5 days and reheat beautifully in the oven.

Questions People Actually Ask

Q: Can I use a different type of squash? A: Absolutely! Butternut squash, delicata, or even small pumpkins work great.

Q: My squash is taking forever to cook — help! A: Larger squash take longer. If they’re not tender after 40 minutes, keep roasting in 5-minute increments.

Q: Can I make this vegetarian? A: Yes! Replace sausage with mushrooms, lentils, or extra beans. Use vegetable broth for the rice.

Q: What if I can’t find chicken apple sausage? A: Regular chicken sausage works — just add an extra diced apple to the filling for that apple flavor.

Q: Can I freeze stuffed squash? A: The filling freezes great for 3 months. The squash gets a bit watery when frozen, so freeze components separately.

Q: How do I know when the squash is done roasting? A: It should be easily pierced with a fork and the flesh should be tender but not mushy.