Oh. My. Amazing.
If you are seriously embracing the fall season, like someone I know (me), then I have two words for you. Make this. This recipe represents every fall flavor you could think of, and was 100% approved by The Cheese (my hubby). He loved this one.
I find that acorn squash is so under appreciated. Most of you are probably like “acorn squash.. whats that?” Yeah exactly. Not cool.
This unassuming little wonder can be found at your grocery store and you need to buy it and be like.. you’re awesome acorn squash. Thank you, acorn squash.
Okay enough about how much I love acorn squash. Let’s get started.
The first step is to cut the acorn squash in half, and scrape out all the seeds so you have a nice little cavity. Rub the flesh of the squash with oil and roast the squash on a baking sheet cut side DOWN at 400 degrees for 45 – 50 min until roasty toasty and cooked through.
BTW, the photo above is after I flipped the squash over once it was done roasting. Do not let that picture mislead you. Roast cut side down. Once the squash is done, you can set it aside.
While your squash is roasting, cook 1/2 cup of wild rice according to package directions. Discard any flavor packets.
Saute about half an onion and a few stalks of celery and two cloves of garlic in some oil and butter. Season with some Kosher salt and fresh black pepper.
Once the vegetables have softened, add 1 lb of chicken sausage, casing removed. Break up the sausage and cook with the veggies until cooked through.
In a large bowl, add the sausage mixture, wild rice, 1/4 cup toasted pine nuts, 1/4 cup dried cranberries, 1 egg and 1 tsp of finely chopped fresh rosemary.
Mix until combined.
Spoon the stuffing mixture into the cavity of the roasted acorn squashes. Bake the stuffed squash at 350 degrees for an additional 20 minutes. P.S. If you have any leftover stuffing, put it in a small casserole dish and bake along side the squash. P.P.S. This stuffing is amazing by itself for a side dish or Thanksgiving dinner. You’re welcome.
Serve the stuffed squash with a bright arugula salad, and then just hug yourself.
- 4 acorn squash
- 1/2 cup wild rice, uncooked
- 3 TB olive oil
- 1 TB butter
- 1/2 cup red or yellow onion, chopped
- 1/2 cup celery, chopped (about 3 stalks)
- 2 cloves garlic, chopped
- 1 lb chicken sausage, casings removed (I used spicy sausage)
- 1/4 cup toasted pine nuts
- 1/4 cup dried cranberries
- 1 tsp fresh rosemary, finely chopped
- 1 egg
- Kosher salt
- Fresh ground black pepper
- Pre-heat oven to 400 degrees.
- Cut acorn squash in half vertically and remove seeds from cavity.
- Rub the flesh of the acorn squash with olive oil and roast cut side DOWN for 45 minutes. Remove from oven and set aside.
- Cook 1/2 cup of wild rice according to package directions, discarding any flavor packets.
- In a saute pan, heat 2 TB olive oil and melt butter. Saute onions, celery and garlic in oil and butter. Add 1/2 tsp salt and 1/2 tsp fresh black pepper.
- Add chicken sausage to vegetables and crumble sausage. Saute sausage until completely cooked through.
- In a large bowl add, wild rice, sausage mixture, pine nuts, cranberries, rosemary and the egg. Mix until thoroughly combined.
- Spoon stuffing into cavity of acorn squash until full. You want the stuffing to be heaping but not overly full.
- Bake the stuffed squash in the oven for 20 min at 350 degrees.
- While this recipe calls for 4 acorn squash, if you would prefer to use less, simply stuff the desired number of squash halves and bake the remaining stuffing in a casserole dish along with the stuffed squash.