Autumn Stuffed Acorn Squash Recipe
If you’re looking for a cozy, colorful, and absolutely delicious way to welcome the season, this Autumn Stuffed Acorn Squash is like a warm hug on a plate. Each tender, roasted acorn squash half is filled with a hearty and fragrant mix of wild rice, sweet Italian sausage, fresh herbs, and vibrant veggies, all enhanced by the crisp bite of apple and earthy kale. It’s a dish that captures all the best flavors of fall in one beautiful, nourishing meal that you’ll want to make again and again.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a vital role in creating the perfect balance of flavors and textures in your Autumn Stuffed Acorn Squash. From the nutty wild rice to the sweet and savory sausage, every component shines through in every bite.
- 3 small acorn squashes (about 22 ounces each): The star vessel that holds all the delicious filling and roasts up tender and slightly sweet.
- Olive oil spray: Helps the squash develop a beautiful golden skin while roasting.
- 1/2 teaspoon kosher salt: Essential for seasoning the squash and bringing out its sweetness.
- Freshly ground black pepper: Adds a bright, mild heat to balance the flavors.
- 1/2 cup (3 ounces) uncooked wild rice: Nutty and chewy, it adds fantastic texture and earthiness.
- 1 tablespoon olive oil: For sautéing the vegetables and sausage, enriching the filling with smooth flavor.
- 1 small yellow onion, chopped: Adds sweetness and depth.
- 1 medium carrot, chopped: Brings natural sweetness and color.
- 1 medium celery stalk, chopped: Complements the texture with a gentle crunch and fresh flavor.
- 2 garlic cloves, minced: Infuses the mixture with warm, aromatic notes.
- 4 sweet Italian chicken sausage links (11 ounces total), casings removed: Provides savory richness and a touch of spice.
- 1 Granny Smith apple, chopped into ¼-inch pieces: Adds a tart crunch that brightens the dish.
- 1½ tablespoons chopped fresh sage: Earthy and fragrant, perfect for fall flavors.
- 1/2 tablespoon chopped fresh thyme: Offers subtle herbaceous notes.
- 1/2 cup chicken broth: Adds moisture and depth, melding flavors together.
- 1/4 cup dry white wine: Lifts the savory filling with acidity and complexity.
- 2 cups chopped kale: Adds a hearty, slightly bitter green for color and nutrients.
How to Make Autumn Stuffed Acorn Squash
Step 1: Roast the Acorn Squash
Start by washing and halving your acorn squashes lengthwise, scooping out the seeds so they’re ready to be filled. Spritz both sides generously with olive oil spray for a nice golden finish, then season the inside with kosher salt and freshly ground black pepper. Place the squash halves skin side up on a large baking sheet and roast at 375° F until the flesh is beautifully soft and tender, about 45 to 50 minutes. This slow roasting brings out the natural sweetness and makes scooping easier later on.
Step 2: Prepare the Wild Rice
While the squash roasts, cook your wild rice according to package instructions. Wild rice adds a wonderfully chewy texture and a nutty flavor that pairs perfectly with the savory elements in the filling. Set the cooked rice aside for the next step.
Step 3: Sauté the Vegetables and Sausage
In a large skillet over medium heat, warm your tablespoon of olive oil. Add the chopped yellow onion and carrot, cooking just until they begin to soften and release their sweetness—about 3 minutes. Toss in the celery and cook for another couple of minutes. When the veggies are tender, stir in the minced garlic and sauté until it becomes fragrant, about one minute. This base builds the foundation of flavor for your Autumn Stuffed Acorn Squash.
Step 4: Cook the Sausage and Add the Filling Ingredients
Next, add the sweet Italian chicken sausage to the skillet, breaking it up with a wooden spoon as it browns and cooks through—around 6 minutes. Once the sausage is cooked, fold in the chopped Granny Smith apple, fresh sage, thyme, chicken broth, dry white wine, and kale. Stir everything to combine and let the mixture simmer until most of the liquid has evaporated, about 10 to 15 minutes. This step lets the flavors meld beautifully, and the kale wilts just enough to retain its vibrant color.
Step 5: Combine and Stuff
Remove the skillet from heat and mix in the cooked wild rice until everything is evenly combined. Spoon a generous ¾ cup or so of the hearty filling into each roasted acorn squash half. Place the stuffed squashes in a large casserole dish, cover with foil, and pop them back in the oven, baking for 15 minutes just to heat through and marry the flavors.
How to Serve Autumn Stuffed Acorn Squash
Garnishes
Serving your Autumn Stuffed Acorn Squash with a few simple garnishes can elevate the dish even further. Freshly chopped parsley or a sprinkle of toasted pumpkin seeds add brightness and crunch. A drizzle of maple syrup or a splash of balsamic glaze is a lovely way to highlight the squash’s natural sweetness and bring an irresistible finish to every bite.
Side Dishes
This dish is quite filling on its own, but pairing it with simple sides makes for a well-rounded meal. Consider a crisp green salad with a tangy vinaigrette or roasted Brussels sprouts to keep the flavors aligned with the season. For a comforting touch, creamy mashed potatoes or a warm slice of crusty bread are perfect companions.
Creative Ways to Present
For a festive twist, serve your Autumn Stuffed Acorn Squash on a rustic wooden board surrounded by autumn leaves or cinnamon sticks to set a seasonal table scene. You could also cut the filling into smaller portions and serve it in hollowed-out mini acorn squashes as charming single servings for a dinner party. Either way, the vibrant colors and beautiful presentation make it a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers of your Autumn Stuffed Acorn Squash, simply cover them tightly and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a delicious next-day meal.
Freezing
This dish freezes well if you want to prep in advance. After baking and cooling, wrap the stuffed halves individually in plastic wrap and foil, then place them in a freezer-safe container or bag. They’ll keep beautifully for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat your Autumn Stuffed Acorn Squash gently in a 350° F oven, covered with foil to prevent drying out, for about 20 minutes or until heated through. You can also microwave individual portions on medium power, covered loosely, but the oven method helps keep that lovely roasted texture intact.
FAQs
Can I use a different type of rice?
Absolutely! While wild rice lends a wonderful nutty flavor and texture, you can substitute with brown rice, quinoa, or even farro if you prefer. Just adjust the cooking time accordingly and make sure it’s fully cooked before mixing with the filling.
Is it possible to make this vegetarian?
Yes! Simply swap out the sweet Italian chicken sausage for a plant-based sausage or crumbled tempeh or mushrooms sautéed with a little smoked paprika for that savory depth. The kale and herbs will keep the filling flavorful and satisfying.
Can I prepare the filling in advance?
You can make the filling mixture a day ahead and store it in the refrigerator. When you’re ready to assemble, roast the squash fresh and fill with the chilled mixture before baking. This helps save time on busy days.
What if I don’t have fresh herbs?
Dried herbs are a fine substitute in a pinch—use about one-third the amount called for with fresh, as dried herbs are more concentrated. Just add them early in the cooking process so they have time to rehydrate and release their flavor.
How spicy is the dish?
The Autumn Stuffed Acorn Squash has a mild, comforting warmth thanks to the sweet Italian chicken sausage and fresh herbs. If you want a little heat, consider adding a pinch of red pepper flakes while sautéing the sausage or topping with a dash of hot sauce after baking.
Final Thoughts
I can honestly say that this Autumn Stuffed Acorn Squash quickly became one of my favorite seasonal recipes because it’s like a harvest party all in one dish—nutty, savory, a touch sweet, and wonderfully satisfying. It’s perfect for cozy dinners, entertaining friends, or just treating yourself to something special. Give this recipe a try and let it fill your kitchen with comforting fall aromas and your belly with happiness.
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Autumn Stuffed Acorn Squash Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Autumn Stuffed Acorn Squash recipe features tender roasted acorn squash halves filled with a savory mixture of wild rice, sweet Italian chicken sausage, fresh apples, kale, and aromatic herbs. Perfect for a cozy fall meal, it combines seasonal flavors and wholesome ingredients for a satisfying and nutritious dish.
Ingredients
Acorn Squash
- 3 small acorn squashes (22 ounces each), washed, halved lengthwise, and seeds removed
- Olive oil spray
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
Wild Rice
- 1/2 cup (3 ounces) uncooked wild rice (or black rice)
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 1 medium carrot, chopped
- 1 medium celery stalk, chopped
- 2 garlic cloves, minced
- 1 Granny Smith apple, chopped into ¼-inch pieces
- 2 cups chopped kale
Meat & Liquids
- 4 links (11 ounces total) sweet Italian chicken sausage, casings removed
- 1½ tablespoons chopped fresh sage
- 1/2 tablespoon chopped fresh thyme
- 1/2 cup chicken broth
- 1/4 cup dry white wine
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to begin preparing the squash for roasting.
- Prepare Squash: Spritz both sides of the acorn squash halves with olive oil spray. Season the insides with kosher salt and freshly ground black pepper to taste to enhance the flavor.
- Roast Squash: Place the squash halves on a large baking sheet, skin side up, and roast in the preheated oven until they are soft and tender, about 45 to 50 minutes. This process brings out the natural sweetness of the squash.
- Cook Rice: While the squash is roasting, cook the wild rice according to package directions. Once cooked, set aside to use in the stuffing mixture.
- Sauté Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and carrot, cooking until they begin to soften, about 3 minutes. Add the chopped celery and continue cooking for another 2 minutes until softened. Stir in the minced garlic and cook for about 1 minute until fragrant.
- Cook Sausage: Add the sweet Italian chicken sausage to the skillet, breaking it up with a spoon as it cooks. Continue cooking for about 6 minutes until the sausage is thoroughly cooked and nicely browned.
- Add Flavorings: Stir in the chopped Granny Smith apple, fresh sage, thyme, chicken broth, dry white wine, and chopped kale. Mix everything well and cook until the liquid has mostly evaporated, about 10 to 15 minutes, allowing the flavors to meld together.
- Combine with Rice: Add the cooked rice to the sausage and vegetable mixture, stirring thoroughly to combine. Remove the skillet from heat.
- Stuff Squash: Spoon the rice and sausage mixture generously into the cavities of the roasted acorn squash halves, about ¾ cup per half.
- Bake Stuffed Squash: Transfer the stuffed squash to a large casserole dish. Cover with foil and bake in the oven until the filling is heated through, approximately 15 minutes.
- Serve: Remove the casserole from the oven, uncover, and serve the stuffed acorn squash halves hot for a hearty autumn meal.
Notes
- You can substitute wild rice with black rice or a rice blend for different textures and flavors.
- Removing sausage casings helps create a crumbly filling that mixes well with the other ingredients.
- Use fresh herbs for the best flavor, but dried herbs can be substituted if necessary (use about one-third the amount).
- For a vegetarian version, omit the sausage and replace chicken broth with vegetable broth.
- Leftover stuffing can be refrigerated and used as a side dish or reheated inside squash or other vegetables.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting, Sautéing, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg
Keywords: acorn squash, stuffed squash, autumn recipe, wild rice, Italian chicken sausage, kale, fall dinner, healthy meal, stuffed vegetables
