Description
This recipe features roasted acorn squash halves filled with a savory mix of wild rice, Italian sausage, aromatic herbs, and a touch of apple for sweetness. It’s an easy yet elegant fall main course ideal for weeknight dinners or holiday gatherings.
Ingredients
Instructions
1. Preheat oven to 400°F and brush squash halves with olive oil, salt, and pepper.
2. Place squash cut side down on a baking sheet and roast 25–30 minutes until slightly tender.
3. Cook wild rice in 3 cups broth or water until tender, about 40 minutes, then drain.
4. In a skillet, heat olive oil and brown sausage, breaking it up as it cooks.
5. Add onion, celery, garlic, apple, thyme, sage, red pepper flakes, salt, and pepper; sauté until softened.
6. Combine cooked wild rice with sausage mixture and drizzle with a little broth or oil to moisten.
7. Fill each squash half with the rice mixture and top with Parmesan if using.
8. Bake filled squash for 15–20 minutes until squash is tender and tops are golden.
9. Garnish with parsley and serve warm.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: main course
- Method: bake
- Cuisine: american
Nutrition
- Serving Size: 1 squash half
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 7
- Protein: 18
- Cholesterol: 50
Keywords: pumpkin stuffed, wild rice sausage, acorn squash recipe, stuffed squash, fall dinner