Easy Stuffed Acorn Squash Recipe

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Every fall, I’m reminded why I love my hugelkultur garden. It’s truly the gift that keeps on giving, and this year, it proved to be the perfect environment for growing all kinds of squash once again. Alongside pumpkins, zucchini, yellow squash, and butternut, I ended up with an abundance of acorn squash—a personal favorite and the star of this acorn squash recipe.

With such a bumper crop, I knew it was time to whip up one of our family’s go-to comfort food dishes: Sausage and Wild Rice Stuffed Acorn Squash. This acorn squash recipe is everything you could want in a fall meal—warm, hearty, and packed with savory flavors that perfectly complement the natural sweetness of the squash. The combination of wild rice, Italian sausage, and melted cheddar makes for a satisfying, delicious, and wholesome dish.

If you’re interested in learning more about how I grow my vegetables, including acorn squash, check out my blog article about hugelkultur gardening. It’s a method that not only helps me yield incredible produce but also enriches the soil naturally.

Now, let’s dive into the ingredients and step-by-step instructions for this mouthwatering stuffed acorn squash recipe!

1. Ingredients List and Preparation Tips

Before diving into the acorn squash recipe, it’s essential to have all your ingredients prepared and ready to go. Here’s everything you’ll need for this Sausage and Wild Rice Stuffed Acorn Squash:

Ingredients:

2 acorn squash: Choose medium-sized squash that feel heavy for their size. If you’re harvesting from your garden, aim for squash that’s deep green with a firm exterior.
1 and 1/2 cups cooked wild rice: Using a wild rice blend adds a wonderful texture and nutty flavor to the dish. If you’re short on time, you can always use pre-cooked wild rice or a quick-cooking variety.
1 lb Italian sausage: Both mild and hot Italian sausage work well here, depending on your preference. If you want a lighter option, feel free to use turkey sausage.
1 garlic clove, minced: Fresh garlic will enhance the overall flavor of the filling.
1/2 cup grated Parmesan cheese: Adds a nutty, salty kick that elevates the dish.
1 cup shredded cheddar cheese, divided: Half of the cheese will be mixed into the filling, while the other half will be sprinkled on top for a bubbly, golden crust.
1-2 tablespoons olive oil: Used for coating the squash before baking.
1/4 teaspoon sage or stuffing spice mix: Sage pairs beautifully with the flavors of sausage and squash.
1/4 teaspoon garlic powder: Adds a subtle boost of garlic flavor to the filling.
Salt and pepper to taste: Don’t skimp on seasoning! Adjust according to your taste preferences.

2. Cooking Sausage and Wild Rice Stuffed Acorn Squash

Follow these step-by-step instructions for a perfect, flavorful dish that’s sure to impress family and friends!

Step 1: Prepare and Roast the Acorn Squash

Preheat the Oven: Set your oven to 400°F (200°C).
Prepare the Squash: Wash and dry your acorn squash thoroughly. Using a sharp knife, carefully cut each squash in half from stem to tip. Scoop out the seeds and any stringy bits using a spoon.
Season and Roast: Brush the insides and outsides of the squash with the remaining olive oil, then sprinkle with salt and pepper. Place the squash halves cut-side down in the baking dish.
Bake: Roast in the oven for about 20 minutes. After 20 minutes, carefully flip the squash so they are cut-side up. Continue baking for an additional 10-15 minutes, or until the flesh is tender and can be easily pierced with a fork.

Step 2: Prepare the Filling

Cook the Wild Rice: While the squash is baking, cook your wild rice according to package instructions. I recommend using a wild rice mix, as it offers a blend of textures and flavors that work beautifully in this dish. Once cooked, set aside.
Brown the Sausage: In a large skillet over medium-high heat, add the Italian sausage. There’s no need for additional oil, as the sausage will release its own fat. Break up the sausage with a spoon as it cooks, and stir frequently until it’s browned and no pink remains.
Add Garlic and Seasonings: Lower the heat to medium and add the minced garlic, along with a pinch of salt, pepper, sage, and garlic powder. Stir for 1-2 minutes until the garlic becomes fragrant and slightly golden.
Combine with Wild Rice: Add the cooked wild rice to the sausage mixture, and stir to combine. Mix in the Parmesan cheese and ½ cup of the shredded cheddar. This will help the filling bind together and provide a creamy, cheesy texture.

Step 3: Stuff the Squash

Fill the Squash Halves: Remove the roasted squash from the oven and turn them right-side up in the baking dish. Spoon generous portions of the sausage and wild rice filling into each half. Press down gently to pack the filling.
Top with Cheddar: Sprinkle the remaining ½ cup of shredded cheddar cheese over each filled squash half. The cheese will melt and create a delicious, golden crust.

Step 4: Final Bake and Broil

Bake Again: Return the stuffed squash to the oven and bake for an additional 10-12 minutes at 400°F (200°C), or until the cheese is melted and bubbly.
Broil for Extra Crispiness: If you like a crispy top, switch your oven to broil for the last 2-3 minutes. Keep a close eye to prevent burning, and remove once the cheese is lightly golden and bubbling.

Step 5: Serve and Enjoy

Carefully remove the baking dish from the oven and let the squash cool for a few minutes before serving.

3. Customizing the Recipe

One of the best things about this Sausage and Wild Rice Stuffed Acorn Squash recipe is its versatility. It’s the perfect base to get creative with, allowing you to tailor it to your family’s taste preferences or dietary needs. Here are some ideas to customize and elevate this dish even further:

1. Switch Up the Sausage

Try Different Meats: Swap out the Italian sausage for spicy chorizo, breakfast sausage, or even ground turkey or chicken for a leaner option.
Go Meat-Free: For a vegetarian version, replace the sausage with a plant-based sausage substitute or a hearty mix of mushrooms and lentils. You’ll still get that satisfying, savory flavor without any meat!

2. Change the Grain

Use Quinoa or Farro: If you’re looking to mix up the grains, consider using cooked quinoa, farro, or even brown rice instead of wild rice. Each brings a unique texture and flavor profile to the dish.
Add Nuts and Dried Fruit: Stir in some toasted walnuts or pecans for extra crunch, or toss in a handful of dried cranberries or chopped dried apricots to add a touch of sweetness that pairs beautifully with the savory filling.

3. Enhance with Extra Vegetables

Add More Veggies: Dice up some bell peppers, mushrooms, or zucchini, and sauté them with the sausage for added nutrition and color. Leafy greens like spinach or kale can also be stirred into the filling for a nutrient boost.
Use Stuffing Mix: For a Thanksgiving twist, add a scoop of your favorite stuffing mix along with the wild rice. The flavors of sage, thyme, and rosemary will make this dish a holiday standout.

4. Explore Different Cheeses

Experiment with Cheese Flavors: While cheddar and Parmesan are a classic pairing, you can get adventurous by using Gruyère, fontina, or even blue cheese. These cheeses melt beautifully and introduce new flavor dimensions to the dish.
Go Dairy-Free: If you’re dairy-sensitive, opt for a dairy-free shredded cheese alternative or skip the cheese altogether and top the squash with seasoned breadcrumbs for a crunchy, golden topping.

5. Top It Off

Breadcrumb Topping: For a crunchy finish, sprinkle the stuffed squash with panko breadcrumbs before baking. You can even toast the breadcrumbs with a little butter and garlic powder for extra flavor.
Fresh Herbs: Just before serving, sprinkle the dish with freshly chopped herbs like parsley, sage, or thyme for a pop of color and a fragrant touch.

Customizing this recipe to suit your taste preferences or incorporate seasonal ingredients is half the fun! Don’t be afraid to mix and match flavors and ingredients—no matter what combination you choose, this stuffed acorn squash is sure to be a hit.

4. Storage and Reheating

If you have leftovers, these stuffed squash halves store beautifully! Here’s how to keep them fresh:

Refrigeration: Place any leftover squash halves in an airtight container and store in the refrigerator for up to 3 days.
Freezing: For longer storage, wrap each squash half in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in a 350°F (175°C) oven until heated through.

More to Explore

If you’re looking for more delicious recipes to try this season, be sure to check out our other fall-inspired dishes on the blog. From savory soups to hearty casseroles, we’ve got something for every occasion. Happy cooking and bon appétit!