Stuffed Acorn Squash With Chicken & Apple Sausage and Wild Rice 5 ★

1 h 25 min | intermediate

Four roasted acorn squash halves on a white rectangular platter, each stuffed with a browned chicken-apple sausage and wild rice mixture and topped with dried cranberries; set on a marble countertop with a folded beige napkin and blurred plates in the background.

Published Aug 11, 2025

Prep Time	Cook Time	Total Time
25 min	1 h	1 h 25 min

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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.

Four roasted acorn squash halves on a white platter, each filled with wild rice, crumbled chicken-apple sausage, and dried cranberries, with bright orange squash flesh and dark green skins in a close-up shot.

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.
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.
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.
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.
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.
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.

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Close-up of a roasted acorn squash half on a white plate, filled with wild rice, browned chicken apple sausage, sautéed onion and celery, and topped with dried cranberries; two more stuffed squash halves are blurred in the background.

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.

Four roasted acorn squash halves on a white platter, each filled with a mound of wild rice and crumbled chicken-apple sausage stuffing and topped with dried cranberries; blurred rosemary and kitchen linens in the background.

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.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 3 reviews.

Post your review and pictures below! ⬇︎

Jennifer Bradford, Minneapolis: Excellent recipe! I made it with some modifications based upon personal preference and what was on hand at the time (used pork sausage instead of chicken apple, 1 1/2 cups broth for the rice, no celery, added 1/2 cup chopped apples, 1/2 cup onions, a little extra cranberries, dash more cinnamon, no nutmeg and skipped the glaze. My husband had never had acorn squash before, and absolutely loved it! — 5 ★

Eunice: Glad your swaps worked, and acorn squash was a hit!
Shana, Durham: I really like this squash dish & it is so easy to make !! It is really great on a cool fall day or night !! — 5 ★

Eunice: Glad it made an easy fall meal, Shana!
simplegirl, Spokane, WA: Really tasty although I did add a little extra salt and cinnamon. Made plenty so I’m hoping the leftovers reheat and freeze well 🍁! — 5 ★

Eunice: Happy it worked out, simplegirl! Leftovers reheat best with a splash of broth and a quick cover, and for freezing I’d wrap the roasted squash halves well and freeze the filling separately so the squash stays less watery.