published on August 29, 2024 in blog

Best Sausage-and-Wild Rice-Stuffed Acorn Squash Recipe

Becky Luigart-Stayner

Stuffed with the season's best ingredients — sausage, cranberries, and wild rice — these sweet and succulent acorn squash become the perfect vessels for dinner. They're delicious as an all-in-one weeknight dinner on their own, or served up alongside a seasonal fall salad.

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Yields: 4 serving(s)

Prep Time: 20 mins

Total Time: 40 mins

Ingredients

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1/2 c.
wild and brown rice blend
1/4 c.
dried cranberries
Kosher salt and freshly ground black pepper
2
small acorn squash, halved and seeded
3 tbsp.
olive oil, divided
1
yellow onion, finely chopped
8 oz.
sweet Italian sausage, casings removed
2
cloves garlic, chopped
1 tsp.
fresh thyme
1/4 c.
flat-leaf parsley, chopped, plus more for serving

Directions

Step 1Place a rimmed baking sheet in oven and preheat to 425°F. Cook rice per package directions. Remove from heat and fold in cranberries. Cover and let stand 5 minutes. Season with salt and pepper.
Step 2Meanwhile, cut a piece from the outside of each squash (this will keep them from tipping over). Rub squash with 1 tablespoon oil and season with salt and pepper. Arrange on baking sheet, hollow sides down. Roast until tender, 25 to 30 minutes.
Step 3Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add sausage and cook, breaking into small pieces, until cooked through and beginning to brown, 6 to 7 minutes. Stir in garlic and thyme. Cook until fragrant, about 1 minute. Remove from heat and fold in parsley. Add rice and stir to combine.
Step 4Transfer squash to platter, hollow sides up, and fill with rice mixture. Garnish with parsley.

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