Sausage-Stuffed Acorn Squash with Wild Rice, Apple and Cranberries
Roasted acorn squash halves are filled with savory sausage, nutty wild rice, crisp apple, dried cranberries and fresh herbs for a hearty fall dinner.
Prep: 25 min · Cook: 55 min · Yield: 4 · Method: Oven
Ingredients
- 2 medium acorn squash
- 2 tablespoons olive oil
- 1 pound bulk italian sausage
- 1 small yellow onion
- 2 cloves garlic
- 2 cups cooked wild rice blend
- 1 medium apple
- 1 2/3 cup dried cranberries
- 1 tablespoon fresh sage
- 2 tablespoons fresh parsley
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup low-sodium chicken broth
Cooking instructions
- Heat the oven to 400°F. Cut each acorn squash in half lengthwise and scoop out the seeds and stringy pulp. Brush the cut sides with 1 tablespoon of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange cut-side down on a rimmed baking sheet. (about 5 min) — 400°F
- Roast the squash cut-side down until a fork easily pierces the flesh but the halves still hold their shape, about 30 minutes. (about 30 min) — 400°F
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through to 160°F, about 7 minutes. Transfer to a bowl, leaving the drippings in the skillet. (about 7 min) — Medium-high
- Add the chopped onion and apple to the skillet and cook until the onion softens and the apple begins to brown, about 4 minutes. Add the minced garlic, sage and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook for 30 seconds. (about 5 min) — Medium
- Stir in the cooked wild rice, cranberries, parsley, broth and sausage. Cook until hot and the broth is mostly absorbed, about 3 minutes. (about 3 min) — Medium
- Turn the roasted squash cut-side up and divide the filling among the halves, mounding it slightly. Return to the oven and bake until the filling is hot and lightly browned, about 10 minutes. Serve warm. (about 10 min) — 400°F