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Cozy Sausage and Wild Rice Stuffed Acorn Squash Recipe

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This cozy sausage and wild rice stuffed acorn squash is the perfect fall dinner—hearty, flavorful, and naturally gluten-free. The sweet, nutty squash pairs beautifully with savory sausage, earthy wild rice, and pops of tart cranberries and crunchy pecans.

Ingredients

Scale
  • 2 medium acorn squashes
  • 2 tablespoons olive oil (for brushing squash)
  • Salt and black pepper (to season squash)
  • 1 cup wild rice blend
  • 2 cups chicken broth (or vegetable broth)
  • 1 tablespoon olive oil (for sautéing)
  • 1 pound mild or spicy Italian sausage (casings removed)
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried sage (rubbed sage preferred)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/3 cup dried cranberries (unsweetened if preferred)
  • 1/3 cup chopped pecans (toasted)
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper (to taste)
  • 1/3 cup grated Parmesan cheese (optional, for topping)
  • Extra fresh parsley (for garnish)

Instructions

  1. Cook the wild rice: Rinse 1 cup wild rice blend under cold water. In a medium saucepan, bring 2 cups chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for 35-45 minutes until tender and grains have started to split open. Drain any excess liquid and set aside (should yield about 3 cups cooked rice).
  2. Prep the acorn squash: Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Brush cut sides and cavity with olive oil, season generously with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 25 minutes until just tender.
  3. Make the sausage stuffing: While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage, breaking it up, and cook until browned (5-7 minutes). Transfer sausage to a plate, leaving about 1 tablespoon drippings in pan. Reduce heat to medium. Add onion and celery, sauté until softened (about 4 minutes). Add garlic, sage, thyme, and smoked paprika; cook 1 minute until fragrant. Return sausage to pan, then add cooked wild rice, dried cranberries, and toasted …
  4. Stuff and bake the squash: Remove par-roasted squash from oven and flip halves so cavities face up. Divide stuffing evenly among the four halves, mounding slightly. Sprinkle with Parmesan if using. Return to oven and bake 20-25 minutes until squash is fork-tender and filling is heated through and slightly crispy on top. If tops brown too quickly, tent loosely with foil for last 10 minutes.
  5. Rest and serve: Let stuffed squash rest 5 minutes before serving. Garnish with extra fresh parsley and a crack of black pepper.

Notes

Don’t overcook the squash before stuffing—it should be just tender. Toast pecans for best flavor. Use a wild rice blend for better texture and faster cooking. Season squash generously with salt and pepper. Multitask by starting rice first, then prepping squash and stuffing while it cooks.

Nutrition

Keywords: stuffed acorn squash, sausage and wild rice, fall dinner, gluten-free, one-pan meal, healthy comfort food

Find it online: https://sofiaspice.com/cozy-sausage-and-wild-rice-stuffed-acorn-squash-recipe/