Stuffed Acorn Squash With Chicken & Apple Sausage and Wild Rice
1 h 25 min
|
intermediate
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 1 h | 1 h 25 min |
Introduction
This stuffed acorn squash is cozy, savory-sweet, and full of fall flavors thanks to chicken apple sausage, wild rice, and cranberries.
It bakes up into a complete one-pan style meal that feels special enough for holidays, but easy enough for a weeknight dinner.
The tender roasted squash and nutty wild rice stuffing get a warm maple glaze that adds just the right touch of sweetness.
Ingredients (4 servings)
Ingredients for the Squash:
Ingredients for the Stuffing:
Ingredients for Optional Warm Maple Glaze:
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How to Make Stuffed Acorn Squash With Chicken & Apple Sausage and Wild Rice
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Prep the squash and preheat the oven
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
Halve each acorn squash from stem to tip, then scoop out and discard the seeds and stringy bits.
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Season and roast the acorn squash
Place the squash halves cut side up on the prepared pan and brush the flesh with the 2 tablespoons olive oil.
Sprinkle evenly with the kosher salt and black pepper, focusing most of the seasoning on the cut surfaces.
Roast for 30 to 40 minutes, until the squash is fork tender but still holds its shape around the edges.
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Cook the wild rice in broth
While the squash roasts, rinse the wild rice blend under cool water using a fine mesh strainer, then drain well.
Bring the chicken broth and chicken bouillon to a boil in a medium saucepan over medium-high heat.
Stir in the rinsed rice, reduce the heat to low, cover, and simmer until tender, about 40 to 45 minutes.
When the rice is tender, remove from the heat, rest covered for 5 minutes, then fluff gently with a fork.
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Brown the chicken apple sausage
Heat 1 tablespoon olive oil in a large skillet over medium heat while the rice finishes cooking.
Add the chicken apple sausage, breaking it up with a spoon into small crumbles.
Cook, stirring now and then, until the sausage is browned and cooked through, about 6 to 8 minutes.
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Sauté the aromatics and combine with rice
Push the sausage to one side of the skillet and add the diced onion and celery to the other side.
Cook the vegetables, stirring occasionally, until they are softened and lightly golden, about 6 to 8 minutes.
Sprinkle in the ground cinnamon and nutmeg, then stir to coat the sausage and vegetables with the warm spices.
Add the cooked wild rice blend and dried cranberries to the skillet and fold everything together until well combined.
Taste the stuffing and adjust the salt and pepper as needed, remembering the squash is already seasoned.
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Stuff the squash and bake again
Carefully spoon the hot sausage and rice mixture into each roasted squash half, mounding the stuffing slightly in the centers.
Return the stuffed squash to the oven and bake 10 to 15 minutes, until the tops are hot and lightly browned.
If the squash edges darken too quickly, tent the pan loosely with foil during this final bake.
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Make the optional warm maple glaze
In a small saucepan, combine the maple syrup, unsalted butter, cinnamon, and a pinch of salt over low heat.
Cook, stirring often, until the butter melts and the glaze is smooth and slightly thickened, 2 to 3 minutes.
Spoon the warm maple glaze over the stuffed squash just before serving for a shiny, gently sweet finish.
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Serve the stuffed squash
Serve each person one squash half as a main course, or slice the halves in two for smaller side portions.
Drizzle any extra glaze from the pan over the plates and garnish with extra dried cranberries if you like.
Substitutions
- Chicken apple sausage -> mild chicken or turkey sausage plus fresh apple
- Use mild Italian chicken or turkey sausage and add a small diced sweet apple to the skillet with the onions. The flavor stays savory but the apple pieces give juicy pops of sweetness similar to chicken apple sausage.
- Wild rice blend -> quinoa
- Swap the wild rice blend for 1 cup uncooked quinoa and reduce the broth to 2 cups total. Quinoa cooks faster and becomes fluffy, giving a lighter, softer stuffing while still soaking up all the savory flavors.
- Dried cranberries -> dried cherries or golden raisins
- Replace the dried cranberries with chopped dried cherries or golden raisins if you prefer a slightly different fruity sweetness. Cherries taste a little more tart and complex, while golden raisins bring a mellow, honeyed note that kids love.
Tips
- Choose similar-size squash halves
- Pick acorn squash that are close in size so the halves roast evenly and finish at the same time.
- Roast the squash until just tender
- Stop roasting when a knife slides in easily but the skin still feels firm, so the shells support the stuffing.
- Let the rice rest before fluffing
- Giving the rice a covered rest makes the grains finish steaming and stay separate instead of turning sticky or mushy.
- Build flavor in the skillet
- Scrape up any browned bits from the skillet bottom when you add the broth or spices; they dissolve and deepen flavor.
- Use the glaze sparingly
- A little maple glaze goes a long way, so start with a small spoonful and add more to each plate.
Nutrition Facts *
| Energy | 504 | kcal |
|---|---|---|
| Protein | 23 | g |
| Total Fat | 14 | g |
| Carbohydrates | 72 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I tell when the acorn squash is fully cooked but not mushy?
- Pierce the thickest part of the squash with a small knife; it should slide in easily but not feel floppy.
- Can I make this stuffed squash ahead of time for a party?
- Yes, you can roast the squash and cook the stuffing up to one day ahead, then refrigerate them separately. Stuff the cold squash and bake until hot, adding a few extra minutes to account for the chilled filling.
- What if my wild rice is still firm after the cooking time?
- If the rice is still firm, stir in a couple tablespoons hot water, cover, and cook over low heat 5 minutes.
- Can I use another type of squash instead of acorn?
- Yes, delicata or small kabocha squash work well; just watch the roasting time since sizes and textures vary.
- How do I make this recipe dairy free?
- Skip the butter in the maple glaze and use a neutral oil or dairy-free butter alternative instead. Everything else in the recipe is naturally dairy free as written.
Serving Suggestions
This stuffed acorn squash makes a lovely centerpiece alongside simple roasted green beans or a crisp apple salad.
For even more texture, sprinkle toasted pecans or pumpkin seeds over the top right before serving.
Leftovers reheat beautifully in the oven and taste amazing with a dollop of tangy plain yogurt or cranberry sauce.
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