Stuffed Acorn Squash

Halloween came and went, and the Holiday season is fast approaching. I just sent out my newletter, full of Holiday Recipes. (If you’re not on the list, click here to get on it!) Here’s one more that I’ve been working on- although it’s so good, you’ll want to make it more often than just during the Holidays.

My stuffed acorn squash is full of tasty fall flavors, including cranberries, sage, and nutmeg. It’s simple to whip up, and it even freezes well (see the Notes below for details).

I’ve got a few more recipes to publish before the end of the year, so stay tuned for those. I’m also working on my Year End blog, as well as content for 2022. Stay tuned- and as always, be sure to comment below or share to social media if you’ve tried any of my recipes!

I hope your Holiday Season is Happy, Healthy, and Surrounded with Love!

Stuffed Acorn Squash

Serves 4.

Ingredients:

Roasted Acorn Squash:

2 Acorn Squash

1 Tbsp Olive Oil

Salt & pepper

Sausage & Wild Rice Filling:

1 Lb Sweet Italian Sausage

1/2 C Wild Rice

1 C Chicken/Vegetable Broth

2 Tbl Extra Virgin Olive Oil

1 Medium Onion, Diced

1 Apple, Cored & Diced

1/2 C Unsweetened, Dried Cranberries

1/4 C Sage Leaves, Chopped

1/2 tsp Nutmeg

Salt & Pepper

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Directions:

Preheat Oven to 400 Degrees F.

Cut the Squash lengthwise. Coat with the Olive Oil & season with Salt & Pepper.

Roast for 20 minutes. Set aside.

Meanwhile, combine the Wild Rice and Broth, and bring to a boil. Reduce the heat to low, and cook for 45 minutes.

Heat the Olive Oil in a large pan, and add the Onion. Cook until soft. Add in the Sausage, and cook through. Drain the fat from the Sausage mixture.

Add the Apple, Cranberries, Sage, Nutmeg, Salt & Pepper, and cook though, about 5-7 more minutes. Add in the Rice, and stir to combine.

Fill the Squash halves with the Sausage & Rice mixure. Return the Squash to the oven, and bake for an additional 20 minutes.

Serve and enjoy!

Notes:

To Freeze: I separated the sausage filling once cooled and put it in it’s own container. Then I wrapped the half baked squash and froze it. To reheat, I just stuffed the squash and heated it for the last 20 minutes before serving!