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

Scale

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