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maple sausage stuffed acorn squash - featured image

Cozy Maple Sausage Stuffed Acorn Squash: Best Fall Dinner

  • Author: Sarah Wasserman
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

This cozy maple sausage stuffed acorn squash with wild rice is a hearty and elegant fall dinner. Sweet maple, savory sausage, nutty wild rice, and tender roasted squash come together for a balanced, crowd-pleasing meal that feels special without being fussy.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup wild rice blend
  • 1 pound maple breakfast sausage
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium apple (Honeycrisp or Fuji), diced
  • 1/2 cup dried cranberries
  • 1/4 cup pure maple syrup
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup chopped pecans (optional)
  • Fresh parsley or sage leaves, chopped (for garnish)
  • Extra maple syrup (for drizzling)

Instructions

  1. Cook the wild rice according to package directions (about 40-45 minutes). Drain any excess liquid and set aside.
  2. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  3. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits. Brush cut sides and cavity with olive oil, then sprinkle with salt and pepper.
  4. Place squash halves cut-side down on the prepared baking sheet. Roast for 25-30 minutes until fork-tender.
  5. While squash roasts, heat a large skillet over medium heat. Cook the maple sausage, breaking it up, until browned (6-8 minutes). Transfer sausage to a bowl, leaving about 1 tablespoon drippings in the pan.
  6. Add diced onion to the pan and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds. Add diced apple and cook for 2 minutes.
  7. Return sausage to the pan. Add cooked wild rice, dried cranberries, maple syrup, sage, thyme, cinnamon, and pecans (if using). Stir and cook for 2-3 minutes until heated through. Season with salt and pepper to taste.
  8. Flip roasted squash halves cut-side up. Divide filling evenly among the four halves, mounding slightly. Drizzle extra maple syrup over the top.
  9. Return to oven and bake for another 10-12 minutes until filling is hot and tops are caramelized.
  10. Remove from oven, let rest for 5 minutes. Garnish with fresh parsley or sage leaves. Serve warm with extra maple syrup on the side.

Notes

Wild rice can be cooked a day ahead to save time. For a vegetarian version, swap sausage for cooked lentils or plant-based crumble. Toast pecans in a dry skillet for extra flavor. Don’t overcook the squash—check at 25 minutes. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed squash hal
  • Calories: 485
  • Sugar: 22
  • Sodium: 680
  • Fat: 18
  • Saturated Fat: 5
  • Carbohydrates: 62
  • Fiber: 8
  • Protein: 22

Keywords: stuffed acorn squash, maple sausage, wild rice, fall dinner, Thanksgiving, cozy, gluten-free

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Find it online: https://flavorfullrecipes.com/cozy-maple-sausage-stuffed-acorn-squash-best-fall-dinner/