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Cozy Sausage Stuffed Acorn Squash Halves: Best Easy Dinner

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Tender roasted acorn squash halves filled with a savory sausage, apple, and wild rice stuffing. This easy fall dinner is perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound mild or sweet Italian sausage, casings removed
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium apple (Honeycrisp or Fuji), diced
  • 1/2 cup cooked wild rice or brown rice
  • 1/4 cup dried cranberries
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavities with 1 tablespoon olive oil; season with salt and pepper. Place cut-side down on prepared baking sheet.
  3. Roast squash for 20-25 minutes until just tender when pierced with a fork.
  4. While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage, breaking it up, and cook 5-7 minutes until browned. Transfer sausage to a bowl, leaving about 1 tablespoon drippings in pan.
  5. Reduce heat to medium. Add onion to skillet and cook 4-5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  6. Stir in apple, sage, thyme, and red pepper flakes (if using). Cook 2-3 minutes until apple softens slightly.
  7. Return sausage to skillet. Add cooked rice, dried cranberries, and chicken broth. Cook 2 minutes until broth is mostly absorbed. Season with salt and pepper to taste.
  8. Remove squash from oven. Flip halves over. Divide filling evenly among the four halves, mounding slightly.
  9. Return stuffed squash to oven and roast 15-20 minutes until squash is tender and filling is hot and slightly browned. Tent with foil if tops brown too quickly.
  10. Remove from oven, sprinkle with Parmesan cheese, and let rest 5 minutes. Garnish with fresh parsley before serving.

Notes

For a vegetarian version, swap sausage for 1 cup cooked lentils and 8 oz finely chopped cremini mushrooms. For a dairy-free version, omit Parmesan or use a dairy-free alternative. The filling can be made up to 2 days ahead and stored in the refrigerator. Leftovers keep for up to 4 days in the refrigerator.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, fall dinner, easy dinner, acorn squash recipe, healthy dinner, gluten-free dinner

Find it online: https://elaraeats.com/cozy-sausage-stuffed-acorn-squash-halves-best-easy-dinner/