Stuffed Acorn Squash

Stuffed Acorn Squash

This stuffed acorn squash is a beautiful dish for fall. In this recipe, acorn squash is stuffed with flavorful sausage, toasted almonds and combined with a wild and brown rice mix. Then it’s baked until the squash is tender and the stuffing is golden brown. A lovely dish to celebrate the season!

Three stuffed acorn squash arranged on a gray plate.

 

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I love when the summer is over. Now, this may not be a popular sentiment but we live in South Florida and it is way too hot! If you’ve ever gone through a Miami summer you know what I mean. You’re happy when it’s over! That’s why as soon as the days become less hot (because they won’t actually be cool) I break out the fall recipes like stuffed acorn squash, creamy pumpkin soup or this easy and delicious chili cornbread casserole. The food helps me mark the season even if the weather doesn’t.

 

Ingredients

  • 1 cup Uncooked Wild and Brown Rice and/or Grains Mix, cooked to package directions
  • 4 Acorn Squash, ends cut off, cut in half and seeds scooped out
  • 2-3 tablespoons Olive Oil, divided
  • 1 teaspoon Salt, plus extra if needed – we used kosher salt
  • ½ cup Sliced Almonds, toasted
  • 1 Small Onion, finely diced
  • 2 Celery Ribs, finely diced
  • 2-3 Garlic Cloves, minced
  • 1 pound Pork Sausage, casings removed, or use bulk sausage
  • You will also need: Parchment paper and a Large baking sheet

 

Cook the rice

We’ll start the rice first. Wild rice and mixes usually take a while to cook, plus it will keep just fine after it’s done. Cook the rice to package directions. Get it going and work on prepping the rest of the ingredients while it cooks.

 

Preheat oven to 400°F

 

Prepare the acorn squash

Slice both ends so they sit flat. Don’t slice off too big a piece so that the flesh stays intact. A thin slice will do it. Cut each squash in half so that each piece has a cut off end. Scoop out all of the seeds using a spoon. Line a large baking sheet with parchment paper to prevent sticking and for easy clean up.

 

Place the acorn squash on the baking sheet, cut side up. Drizzle each half with a little olive oil (enough to coat the inside) and a generous pinch of salt.

Six squash halves drizzled with olive oil arranged on a large baking sheet lined with parchment paper.

 

Bake the acorn squash for 20 minutes.

Six squash halves after baking arranged on a large baking sheet lined with parchment paper.

 

In the meantime, prepare the sausage stuffing

 

Toast the almonds

Place the almonds in a non-stick skillet over medium heat; cook gently for about 5-6 minutes until they are lightly golden. Shake the skillet often and keep an eye on them so they don’t burn. Remove the skillet from the heat.

A close up image of toasted sliced almonds in a small white skillet.

 

Cook the sausage

Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the onions and celery, cook for 5 minutes until the onions are translucent and start to soften, stirring frequently.

 

Add the garlic, cook for 1 minute, stirring frequently. Raise the heat to medium-high and add the sausage. Cook  for 5 minutes to brown, stirring frequently and breaking up the sausage pieces with a wooden spoon or spatula. Lower the heat to medium-low and add the sliced almonds, stir to combine and continue cooking for 5-6 minutes to cook through, stirring frequently.

 

Remove the sausage mixture from the heat; allow it to cool a bit while the rice finishes cooking.

 

Combine the rice and sausage mixture.

 

Stuff the acorn squash

  • Add a generous amount of the wild rice and sausage mixture in each half of the acorn squash.
  • Return them to the oven and bake another 20 minutes or until the squash is nice and tender.
  • Use a spatula to transfer them to individual plates so the bottom of the acorn squash doesn’t give out.

A close up of a stuffed acorn squash set on a gray plate.

 

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Three stuffed acorn squash arranged on a gray plate.
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Stuffed Acorn Squash

This stuffed acorn squash is a beautiful dish for fall. In this recipe, acorn squash is stuffed with sausage, almonds and a wild and brown rice mix.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: sausage
Servings: 8
Calories: 422kcal
Author: Elizabeth

Ingredients

  • 1 cup Uncooked Wild and Brown Rice and/or Grains Mix cooked to package directions
  • 4 Acorn Squash ends cut off, cut in half and seeds scooped out
  • 2-3 tablespoons Olive Oil divided
  • 1 teaspoon Salt divided - plus extra if needed - we used kosher salt
  • ½ cup Sliced Almonds toasted
  • 1 Small Onion finely diced
  • 2 Celery Ribs finely diced
  • 2-3 Garlic Cloves minced
  • 1 pound Pork Sausage casings removed, or use bulk sausage

Instructions

  • You will also need: Parchment paper and a large baking sheet
  • Cook the rice to package directions.
  • Preheat oven to 400°F and line a baking sheet with parchment paper
  • Place the acorn squash on the baking sheet cut side up. Drizzle each half with a little olive oil (enough to coat the inside) and a generous pinch of salt.
  • Bake the acorn squash for 20 minutes.
  • While the acorn squash bakes, prepare the sausage stuffing.

Toast the almonds

  • Place the almonds in a non-stick skillet over medium heat; cook gently for about 5-6 minutes until they are lightly golden. Shake the skillet often and keep an eye on them so they don’t burn. Remove the skillet from the heat.

Cook the sausage

  • Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the onions and celery, cook for 5 minutes until the onions are translucent and start to soften, stir frequently.
  • Add the garlic, cook for 1 minute, stirring frequently.
  • Raise the heat to medium-high and add the sausage. Cook, about 5 minutes to brown, stirring frequently and breaking up large pieces with a wooden spoon or spatula. Lower the heat to medium-low and add the sliced almonds, stir to combine and continue cooking for 5-6 minutes to cook through, stir frequently.
  • Remove the sausage mixture from the heat; allow it to cool a bit while the rice finishes cooking.
  • Combine the rice and sausage mixture.

Stuff the acorn squash

  • Add a generous amount of the wild rice and sausage mixture in each half of the acorn squash.
  • Return them to the oven and bake another 20 minutes or until the squash is nice and tender.
  • Use a spatula to serve on individual plates so the bottom of the acorn squash doesn’t give out.

Nutrition

Calories: 422kcal | Carbohydrates: 40g | Protein: 15g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 661mg | Potassium: 1041mg | Fiber: 6g | Sugar: 1g | Vitamin A: 833IU | Vitamin C: 25mg | Calcium: 103mg | Iron: 3mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.


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