Description
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.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
Notes
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.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: ~425 kcal
- Carbohydrates: ~58g
- Protein: ~18g