Description
This cozy fall dish pairs roasted pumpkin or acorn squash with a savory wild rice and sausage filling, seasoned with herbs and cheese. It’s perfect for family dinners or holiday gatherings.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C).
2. Brush squash halves with olive oil, season with salt and pepper, place cut side down on a baking sheet, and roast for 30 minutes.
3. Meanwhile, combine wild rice and broth in a pot, bring to a boil, then simmer 40–45 minutes until tender. Drain and fluff.
4. In a skillet over medium heat, brown sausage, then add onion and garlic and cook until onion is translucent.
5. In a bowl, mix cooked rice, sausage mixture, herbs, cheese, nuts if using, and season with salt and pepper.
6. Flip roasted squash halves upright, fill cavities with rice mixture, and return to oven for 15–20 minutes.
7. Let cool 5 minutes before serving, garnish with extra herbs or cheese.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: main course
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 squash half
- Calories: 450
- Sugar: 8
- Sodium: 700
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 7
- Protein: 20
- Cholesterol: 50
Keywords: acorn squash wild rice, stuffed acorn squash, pumpkin stuffing, fall recipes, holiday side dishes