Hearty Stuffed Acorn Squash Recipe: Fall’s Cozy Dinner Delight

My recent autumn kitchen experiments led me to this delightful stuffed acorn squash that bursts with unexpected flavor combinations.

Crisp seasonal produce meets hearty grains in a dish that feels both comforting and sophisticated.

Rustic yet elegant, these golden boats showcase how simple ingredients can create something magical.

Mediterranean-inspired herbs and rich, nutty fillings turn an ordinary vegetable into a showstopping meal.

Colorful quinoa and tender roasted vegetables nestle inside each squash half, creating a perfect balance of textures.

Warm spices hint at deeper culinary traditions while keeping the preparation refreshingly straightforward.

I promise this recipe will become your new favorite way to celebrate fall’s bountiful harvest.

Why Stuffed Acorn Squash Is a Favorite

• Perfect for home cooks wanting delicious, impressive meals without complicated techniques.
• Transforms humble acorn squash into a hearty, warming dish that celebrates autumn's rich flavors and ingredients.
• Easily swap sausage for vegetarian protein, adjust spices, or modify ingredients to match personal taste preferences and dietary needs.
• Requires minimal active preparation time, with most cooking happening in the oven, allowing multitasking and reducing kitchen stress while delivering restaurant-quality results.

What You’ll Need for Stuffed Acorn Squash

Main Ingredients:

• Acorn Squash: Sweet, tender base for the stuffing that provides a delicious edible vessel with rich, nutty flavor. Best when selecting firm squash with deep green color and no soft spots.

• Wild Rice: Hearty, nutty grain that adds texture and nutritional value to the stuffing. Native American grain with a chewy, robust character.

• Pork Sausage: Savory protein that brings depth and richness to the stuffing. Choose a mild or spicy variety based on preference.

Supporting Ingredients:

• Onion, Garlic: Foundational flavor builders that provide depth and aroma. Fresh onions with firm texture work best.
• Thyme, Sage, Cinnamon: Warming herbs and spices that complement the squash and sausage. Dried or fresh herbs can be used.

• Apple, Dried Cranberries, Pecans: Sweet and crunchy elements that add complexity and contrast to the savory stuffing. Look for crisp apples and fresh pecans.

• Parmesan Cheese: Optional topping that adds salty, umami flavor. Freshly grated provides best taste and texture.
• Salt, Pepper: Essential seasonings to enhance overall dish flavor.

• Olive Oil: Used for roasting squash and sautéing ingredients. Extra virgin provides best flavor.

How to Make Stuffed Acorn Squash from Scratch

Step 1: Prepare Squash Vessel

• Sea salt
• Cracked black pepper

Place squash cut-side down on baking sheet. Slide into preheated oven at 400F.

Step 2: Cook Wild Rice Medley

Simmer wild rice in vegetable broth until grains split open and become tender. Drain excess liquid. Set aside.

Step 3: Craft Flavor-Packed Filling

• Diced onions
• Minced garlic
• Crumbled sausage

• Chopped apples
• Dried cranberries
• Crushed pecans
• Fresh thyme
• Ground sage
• Warm cinnamon

Stir wild rice into mixture. Season with salt and pepper.

Step 4: Transform Squash Into Edible Vessels

Pull roasted squash from oven. Flip halves over. Generously spoon wild rice mixture into each squash cavity. Optional: Sprinkle Parmesan cheese on top.

Step 5: Final Baking Flourish

Return stuffed squash to oven. Bake until cheese melts and tops turn golden brown.

Step 6: Plate With Flair

Transfer squash boats to serving platter. Garnish with fresh parsley. Serve immediately while warm and fragrant.

Tips That Help With Stuffed Acorn Squash

• Roast Squash Perfectly: Position the squash cut-side down to prevent drying out and ensure even, tender cooking.
• Customize Protein Options: Swap sausage with ground turkey, plant-based crumbles, or chickpeas for different dietary preferences and flavor variations.
• Balance Rice Selection: Wild rice provides nutty texture, but quinoa or brown rice work great as alternative grains with similar nutritional benefits.
• Enhance Flavor Depth: Toast pecans briefly before adding to intensify their natural richness and create a more complex taste profile.
• Make Ahead Friendly: Prepare stuffing and roast squash components in advance, then assemble and reheat for convenient meal planning.

The Best Way to Store Stuffed Acorn Squash

• Store leftover stuffed acorn squash in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days.
• Preheat oven to 350F. Place stuffed squash in a baking dish, cover with foil to prevent drying. Warm for 15-20 minutes until heated thoroughly.
• Place individual squash halves on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking midway to ensure even warming.
• Discard or consume within recommended refrigeration time, as the squash texture might become mushy when frozen and reheated.

What to Eat With Stuffed Acorn Squash

• Select a bright Sauvignon Blanc or unoaked Chardonnay that balances the rich, savory flavors of sausage and sweet acorn squash with its crisp acidity.
• Choose a malty amber ale or pumpkin beer that echoes the squash's warmth and complements the nutty pecans and spiced sausage filling.
• Create a light mixed green salad with goat cheese, candied walnuts, and a tangy apple cider vinaigrette to cut through the dish's richness and add fresh contrast.
• Prepare a homemade sparkling drink with fresh cranberry juice, soda water, and a hint of orange zest to mirror the cranberries in the stuffing and provide a refreshing counterpoint.

How to Mix Things Up With Stuffed Acorn Squash

• Vegetarian Delight: Replace sausage with plant-based crumbles or cooked lentils for a hearty vegetarian version. Add extra herbs and spices to enhance flavor complexity.
• Gluten-Free Option: Swap wild rice with quinoa or brown rice to ensure the recipe remains gluten-free. Confirm all ingredients are certified gluten-free before preparing.
• Low-Carb Alternative: Substitute rice with cauliflower rice or chopped mushrooms. Use turkey or chicken sausage for a lighter protein option. Reduce apple quantity to lower carbohydrate content.
• Mediterranean-Inspired Variation: Replace pecans with pine nuts, swap dried cranberries for sundried tomatoes, and use feta cheese instead of Parmesan. Add fresh oregano and basil for Mediterranean flair.

Stuffed Acorn Squash Recipe

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4.5 from 24 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

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Description

Seasonal Mediterranean Stuffed Acorn Squash brings robust flavors dancing across roasted golden squash halves filled with herbed quinoa, crisp vegetables, and crumbled feta. Comfort meets elegance in this simple yet sophisticated dish you’ll crave when autumn winds whisper.

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Ingredients

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Produce:

• 2 medium acorn squash, halved and seeded
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 medium apple, diced

Protein and Grains:

• 1 pound (450 grams) ground sausage (Italian, chicken, or turkey)
• ½ cup wild rice, uncooked (or a wild rice blend)
• ¼ cup (25 grams) grated Parmesan cheese (optional)

Seasonings and Add-ins:

• 3 tablespoons olive oil, divided
• Salt and pepper, to taste
• ½ cup dried cranberries
• ½ cup (50 grams) chopped pecans (optional)
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• ¼ teaspoon cinnamon

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Instructions

1. Prepare the acorn squash by slicing in half and removing seeds, then lavishly coat the interior with olive oil, seasoning generously with salt and pepper.
2. Position squash halves face-down on a baking sheet, transforming them in the oven at 400F (200C) for approximately 35 minutes until they become fork-tender and caramelized.
3. Simultaneously, simmer wild rice according to package guidance, allowing it to rest and absorb flavors.
4. In a robust skillet, warm olive oil and sauté diced onions until translucent and fragrant.
5. Introduce minced garlic and crumbled sausage, browning thoroughly while breaking meat into delicate fragments.
6. Incorporate diced apples, dried cranberries, chopped pecans, and aromatic herbs like thyme, sage, and a whisper of cinnamon, creating a complex flavor profile.
7. Blend cooked wild rice into the skillet mixture, ensuring each ingredient is harmoniously distributed.
8. Extract roasted squash from the oven, carefully flipping halves to reveal their golden interior.
9. Generously fill each squash cavity with the rich, textured stuffing, pressing gently to secure the mixture.
10. Optional: Dust the surface with grated Parmesan for added decadence.
11. Return stuffed squash to the oven, allowing an additional 15 minutes of baking to develop a crispy, golden top.
12. Garnish with fresh parsley and extra Parmesan, serving immediately while warmth and flavors are at their peak.

Notes

• Adjust the roasting time based on the size of your acorn squash, ensuring it’s fork-tender without becoming mushy.
• Use a sharp knife to create a flat base for the squash halves, preventing them from wobbling during cooking.
• Swap out sausage with plant-based crumbles or mushrooms for a vegetarian version that maintains a rich, savory flavor profile.
• Experiment with different grain alternatives like quinoa or farro if wild rice isn’t available, keeping the overall texture and nutty undertones consistent.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 480
• Sugar: 10g
• Sodium: 750mg
• Fat: 25g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 20g
• Cholesterol: 55mg