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Autumn Stuffed Acorn Squash
Autumn Stuffed Acorn Squash
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Savory sausage and cranberry stuffed acorn squash, a cozy autumn meal loved all year.
Ingredients:
  • 2 acorn squash, halved and seeded
  • 1.5 teaspoons dark brown sugar
  • 0.25 teaspoon ground cinnamon
  • 1 tablespoon butter, cut in small pieces
  • 1 (16 ounce) package maple-flavored breakfast sausage
  • 1 cup cooked wild rice
  • 0.5 cup dried cranberries
  • 0.25 cup chicken stock
Instructions:
  • Preheat oven to 350°F (175°C) for the perfect bake.
  • Place the squash halves in a roasting pan with the cut-side facing up. Use a fork to create grooves in the meat of each half. Sprinkle with brown sugar, cinnamon, salt, and pepper. Add pieces of butter on top.
  • Roast in the oven until meat is fork-tender, for 30 to 40 minutes.
  • Preheat a large skillet over medium-high heat. Sauté the sausage until browned and crumbly, about 5 to 7 minutes; then drain any excess grease. Stir in the wild rice, cranberries, and chicken stock until absorbed, approximately 5 minutes.
  • Fill each squash half generously with the savory sausage filling. Pop the stuffed squash back in the oven to bake until the flavors meld together, around 5 to 10 minutes.

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