Hearty Stuffed Baked Acorn Squash
A nourishing comfort food featuring acorn squash filled with wild rice, Italian sausage, and a medley of vegetables, perfect for family dinners and festive gatherings.
Ingredients
For the Squash
- 2 medium acorn squashes (about 1 1/2 lbs each) Creamy interior becomes tender once roasted.
- 2 tablespoons olive oil For brushing and adding richness.
- to taste kosher salt For seasoning.
- to taste black pepper For seasoning.
For the Filling
- 3/4 cup uncooked wild rice blend Transforms into a fluffy, nutty delight.
- 1 lb mild Italian sausage Brings a savory depth to the dish.
- 1 medium yellow onion, finely chopped Adds aromatic sweetness.
- 1 rib celery, finely chopped Adds crunch and flavor.
- 1 cup chopped cremini mushrooms For an earthy flavor.
- 2 cloves garlic, minced Enhances flavor.
- 1 medium apple, diced For a hint of sweetness.
- 2 cups fresh baby spinach Adds nutrition.
- 1/2 cup dried cranberries For tartness and color.
- 1/2 cup low-sodium chicken broth Keeps the filling moist.
- 1 teaspoon sage Adds fragrance.
- 1 teaspoon thyme Adds fragrance.
- to taste black pepper For seasoning.
- 1/2 cup grated parmesan cheese For topping.
- 2 tablespoons fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- Cut each acorn squash in half through the stem and scoop out the seeds.
- Brush the cut sides with olive oil, then season generously with salt and pepper.
- Place the squash cut-side down on the baking sheet and roast for about 35-40 minutes until tender.
Cooking the Filling
- In a large skillet over medium-high heat, cook the sausage for 7-9 minutes until browned; transfer if crowded.
- Add a tablespoon of olive oil if needed, then toss in the chopped onion, celery, and mushrooms; cook for 6-8 minutes.
- Add minced garlic and cook for another 30 seconds to bloom its flavor.
- Return sausage to the skillet and stir in the cooked wild rice, diced apple, spinach, cranberries, chicken broth, sage, thyme, and black pepper.
- Cook for 2-3 minutes until spinach wilts and mixture is cohesive but not soupy.
Assembly and Baking
- Once the squash is roasted, turn the halves cut-side up.
- Spoon the filling generously into each cavity, mounding it slightly for presentation.
- Sprinkle grated parmesan on top and bake for 12-15 minutes until hot and lightly golden.
- Garnish with fresh parsley before serving.
Notes
Consider pre-cooking ingredients for a quicker version. Taste the filling before stuffing to adjust seasonings.