Stuffed Acorn Squash is made with tender roasted acorn squash that has been stuffed to the brim with a delicious mixture of sausage, wild rice, apples, and fresh herbs. This recipe for Stuffed Acorn Squash makes for a hearty side dish, delightful main course, or a show-stopping holiday side.
Love easy squash recipes? Check out Maple Roasted Acorn Squash, Twice Baked Butternut Squash, and Roasted Butternut Squash.
Stuffed Acorn Squash
If you are looking for a recipe that will WOW–this recipe for Stuffed Acorn Squash will do just that! It makes an impressive main course or a show-stopping side dish that is perfect for a weeknight dinner, yet worthy of a holiday meal.
Stuffed Acorn Squash is filled with all the best fall flavors! From the sweet and savory maple sausage, to the chew from the wild rice, to the fresh bite from the apples, to the tartness from the cranberries, to the fresh burst of herbs, the stuffing is not lacking anything in flavor or texture. But when that stuffing is paired with the natural buttery goodness of acorn squash–this recipe hits a home run!
How to Make Stuffed Acorn Squash
This recipe for Stuffed Acorn Squash is not at all hard. It is a bit more time consuming than my typical 30 minutes meals. But with a few simple steps, this recipe will come together easily.
Step One: Prepare Acorn Squash
It is important to pre-roast our acorn squash before filling with the stuffing so that the acorn squash will get fork tender without drying out the stuffing.
Simply cut the acorn squashes in half and scoop out the seeds and any stringy flesh from the squash. It will not affect cook time or overall results if you cut the squash width-wise or lengthwise, it is simply a matter of personal preference here. Or whichever way the squash was easier for you to cut!!
After seasoning with a bit of olive oil and salt and pepper, roast the squash in the oven on a lined sheet pan until just fork tender. PRO-TIP: Acorn Squash will caramelize as it cooks and it can be a mess to clean up! Line your sheet pan with parchment paper or foil for easier clean up!
Step Two: Prepare Wild Rice Filling
The stuffing for the acorn squash is really where the magic happens. The contrast in flavors and textures is key to really making this recipe memorable.
I start this stuffing by browning up some homemade maple breakfast sausage with onions and celery. The sweet and savory components of this maple sausage are a perfect compliment to the squash.
Next I add in wild rice. I love wild rice for the chew and heartiness, but you can feel free to use brown rice, white rice, quinoa or farro. Just keep in mind that if change up the grain in this stuffing, you will need to follow the directions for cook time and amount of liquid needed for the grain you select. For example, white rice will cook up much faster than wild rice.
And now for the add-ins, which is where the flavor is really developed!
Fresh apples, dried cranberries, and fresh thyme and sage not only pair together with the sausage, they also add texture to the dish. You can feel free to omit one or the other, but the combination is really want sets this dish apart.
I personally wait to add the apples until after the rice has cooked, to give the stuffing crunch. However, if you want softer apples just add to the rice when simmering.
Step Three: Stuff Acorn Squash
Once the stuffing is prepared and the squash is roasted, it is time to stuff the squash! I like to pile in as much stuffing as I can into the squash’s cavity. If you happen to have some of the stuffing leftover, just serve alongside the squash.
Step Four: Bake and Serve
At this point, the only reason we are baking the squash again is to warm let the squash and filling warm through together.
Modifications for Stuffed Acorn Squash
Vegetarian/Vegan Stuffed Acorn Squash
If you are looking to make Vegan Stuffed Squash, simply omit the ground sausage and use vegetable stock to cook the rice. You will still have enough filling for the squash without the added meat.
Paleo/Low Carb Stuffed Acorn Squash
To make this dish Paleo friendly, omit the rice and the dried cranberries (they have added sugars!) Use 2 pounds of homemade breakfast sausage, or your favorite maple flavored sausage. Once the meat is browned up with the celery and onions, add in the herbs and chopped apples and then stuff the squash. Bake as directed.
More Squash Recipes
- Instant Pot Butternut Squash Soup
- Instant Pot Spaghetti Squash
- Spaghetti Squash Casserole
- Vegetarian Butternut Squash Chili
- Roasted Butternut Squash Salad
- Vegan Butternut Squash Rice Bowl
Stuffed Acorn Squash
Ingredients
- 2 small acorn squash washed and dried
- 1/2 pound maple sausage
- 1/4 cup onion minced
- 1 stalk celery finely chopped
- 1/4 cup dry white wine optional
- 1 cup wild rice blend
- 1 3/4 cups chicken or vegetable stock
- 3 fresh sage leaves sliced in ribbons
- 2 sprigs fresh thyme leaves leaves only
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/3 cup dried cranberries
- 1 firm apple chopped
Instructions
- Preheat Oven to 400 degrees.
- Cut squash in half. Remove and discard seeds and stringy flesh from squash. Drizzle the cavity of the squash with olive oil and salt and pepper. Place the squash cut side down on a rimmed baking sheet that has been lined with parchment paper or foil and roast for 30-40 minutes, or until the flesh if fork tender. The variation in cooking time is due to the size of the acorn squash. It is best to test the squash with a fork to determine if it is done or not.
- Heat a dutch oven (or large skillet that can be covered) over medium high heat. Add in the sausage, and begin to brown. Once the fat begins to render off the sausage, add in the onion and celery. Saute until the sausage is browned and cooked through, being sure to break up the sausage into small chunks as it cooks. Drain off excess fat if desired and return pan to the heat.
- Stir in the rice and let toast for 30 seconds to one minute. If using, add in the white wine and simmer until the wine has mostly evaporated. Stir in the stock, salt, pepper, sage, thyme leaves and cranberries. Bring mixture a boil and then reduce heat to a simmer. Cover and cook for 45 minutes, or until rice is tender. Remove from heat and stir in apples.
- Stuff the filling into the roasted acorn squash. Return to the oven for 10-15 minute to warm everything through together.
This looks delicious! I plan on making this dish for the day before Thanksgiving. I will be cooking for 7 people. Should I make half of an acorn squash per person? Thank you!
Hi Erica! For presentation purposes, I would say 1/2 squash per person is beautiful, but in addition to all the sides, it may be excessive. Maybe find smaller acorn squashes or cut the squash halves in half before serving? I hope you enjoy!
This is a great fall recipe! My family loves it!
The flavors of this recipe are incredible!! And such a beautiful presentation as well. I love that this can be a stand-alone meal or a side for the holiday’s!
I am so glad you enjoyed Alli! It is on our holiday plans for sure!