Introduction

Stuffed Acorn Squash with Sausage and Rice is a hearty, flavorful dish that perfectly balances savory, sweet, and earthy flavors. Tender roasted acorn squash acts as a natural bowl, filled with a savory mixture of sausage, rice, vegetables, and aromatic herbs. This dish is comforting yet elegant, making it ideal for family dinners, Thanksgiving, or seasonal gatherings. The roasted squash adds a subtle sweetness that complements the savory sausage filling, creating a dish that’s both visually stunning and satisfying. It’s a complete meal in itself, with protein, vegetables, and grains all in one.

Why I Love This Recipe

I love this recipe because it is cozy, nutritious, and full of fall flavors. Roasting the acorn squash caramelizes its natural sugars, adding depth and sweetness, while the sausage and rice filling adds a savory, hearty element. Each bite offers a delightful contrast between the tender squash and the rich, flavorful filling. It’s also fun to serve—the squash halves act as natural, edible bowls, making the presentation beautiful without extra effort. It’s a dish that feels comforting, healthy, and festive all at once.

Why It’s a Must-Try Dish

• Seasonal Favorite: Perfect for fall and winter, highlighting acorn squash.
• Complete Meal: Protein, grains, and vegetables in one dish.
• Impressive Presentation: Squash halves make for beautiful plating.
• Flavorful & Aromatic: Fresh herbs, sautéed vegetables, and sausage create complex layers of taste.
• Versatile: Works for weeknight dinners or holiday entertaining.

Time & Serving Information

• Preparation Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4 servings (1 squash half per person)
• Calories per Serving: Approximately 450 kcal
• Course: Main Course
• Cuisine: American / Fall-inspired

Ingredients

For the Squash:

• 2 medium acorn squashes, halved and seeded
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Filling:

• 1/2 lb (225 g) ground sausage (pork, turkey, or chicken)
• 1 small onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• 1 cup cooked rice (white, brown, or wild rice)
• 1/4 cup dried cranberries or raisins (optional, for sweetness)
• 1/4 cup grated Parmesan cheese (optional)
• Salt and black pepper, to taste

Cooking Directions (Overview)

1. Prepare the Squash – Roast halved squash until tender and lightly caramelized.
2. Cook the Filling – Sauté sausage, vegetables, and herbs; mix with rice and optional add-ins.
3. Stuff the Squash – Fill roasted squash halves with sausage and rice mixture.
4. Bake Again – Return stuffed squash to the oven to meld flavors.
5. Serve Warm – Plate as a hearty, visually appealing main course.

Step-by-Step Preparation Method

Step 1: Roast the Acorn Squash

1. Preheat oven to 400°F (200°C).
2. Brush squash halves with olive oil and season with salt and pepper.
3. Place squash cut-side down on a baking sheet lined with parchment paper.
4. Roast for 25–30 minutes, or until tender when pierced with a fork.
5. Remove from oven and flip cut-side up.

Step 2: Prepare the Filling

1. In a large skillet over medium heat, cook the sausage until browned and cooked through. Remove and set aside.
2. In the same skillet, sauté onion, celery, and carrot for 5–6 minutes until softened.
3. Add garlic, sage, and thyme; cook for 1 minute until fragrant.
4. Stir in cooked rice, cranberries (if using), and cooked sausage.
5. Season with salt and pepper to taste. Optionally, stir in Parmesan cheese for extra richness.

Step 3: Stuff the Squash

1. Spoon the sausage and rice mixture evenly into each roasted squash half.
2. Pack filling slightly to ensure it’s generous but not overflowing.

Step 4: Bake the Stuffed Squash

1. Return the stuffed squash to the oven and bake for 15–20 minutes until heated through and slightly golden on top.
2. Remove from oven and allow to rest for 5 minutes.

How to Serve This Recipe

Serve the stuffed squash halves as a main course on individual plates. Garnish with fresh parsley or thyme for color. Pair with a side salad, roasted vegetables, or a simple soup for a complete meal.

Recipe Tips

• Roast the squash cut-side down first for caramelization and moisture retention.
• Use pre-cooked rice to save time; leftover rice works perfectly.
• For extra flavor, add a splash of chicken or vegetable broth to the filling before the second bake.
• Leftovers can be reheated in the oven or microwave; stuffing will stay moist if covered lightly.

Variations

• Alternative Protein: Substitute ground turkey, chicken, or plant-based sausage.
• Vegetarian Option: Omit sausage and add mushrooms, lentils, or chickpeas.
• Cheesy Twist: Top with shredded cheddar, Gruyère, or mozzarella before baking.
• Spicy Version: Add crushed red pepper flakes or diced jalapeños to the filling.
• Nutty Flavor: Incorporate chopped pecans or walnuts for crunch and depth.

Freezing and Storage

• Refrigeration: Store leftover stuffed squash in an airtight container for up to 3 days.
• Freezing (Unbaked): Assemble stuffed squash but don’t bake the second time; wrap tightly in foil and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 30–35 minutes.
• Freezing (Baked): Cool completely, wrap tightly, and freeze for up to 1 month. Reheat in oven at 350°F (175°C) until warmed through.

Special Equipment Needed

• Baking sheet
• Skillet for sautéing filling
• Spoon for stuffing squash
• Knife and cutting board
• Oven

FAQ

Q: Can I make this ahead of time?
A: Yes! Prepare and assemble squash and filling ahead of time. Store in fridge and bake before serving.

Q: Can I use another type of squash?
A: Yes, but cooking times may vary. Butternut or delicata squash work well.

Q: Can I use quinoa instead of rice?
A: Absolutely! Quinoa adds a nutty flavor and cooks faster than rice.

Q: How do I prevent the squash from being watery?
A: Roast cut-side down first to help remove excess moisture. Avoid over-saucing the filling.

Conclusion

Stuffed Acorn Squash with Sausage and Rice is a hearty, festive, and flavorful dish that highlights seasonal flavors while being nutritious and satisfying. The combination of tender roasted squash, savory sausage, and flavorful rice filling makes it perfect for family dinners or holiday gatherings. With easy variations, freezer-friendly options, and an impressive presentation, this recipe is a must-try for anyone looking to celebrate fall with a comforting, wholesome meal.