Description
This festive stuffed acorn squash is filled with a savory-sweet blend of wild rice, Italian sausage, cranberries, and pecans, making it a crowd-pleasing centerpiece for Halloween parties or cozy fall dinners. Carve jack-o’-lantern faces for extra spooky fun and enjoy a nourishing, comforting dish that’s easy to customize for any dietary need.
Ingredients
- 2 large acorn squash (about 2.5 lbs total), halved and seeded
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup cooked wild rice or brown rice
- 8 oz sweet Italian sausage, casing removed (or plant-based sausage for vegetarian option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 small apple, peeled and diced
- 1/3 cup dried cranberries
- 1/4 cup pecans, chopped (optional)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup shredded Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (205°C).
- Wash and dry the acorn squash. Slice each squash in half from stem to tip and scoop out the seeds. Optionally, carve shallow jack-o’-lantern faces into the squash halves.
- Place squash halves cut side up on a parchment-lined baking sheet. Brush with olive oil and season with salt and pepper.
- Roast squash for 35-40 minutes, or until flesh is tender and golden. Check smaller squash after 30 minutes.
- While squash roasts, heat a large skillet over medium heat. Add sausage and cook for 5-6 minutes until browned. Add onion, garlic, celery, and apple; sauté for 3-4 minutes until softened.
- Stir in cooked wild rice, dried cranberries, pecans, sage, thyme, and smoked paprika. Season with salt and pepper. Cook for 2-3 minutes until combined and heated through. Remove from heat.
- Spoon filling into roasted squash halves, packing gently. Sprinkle with Parmesan cheese if using.
- Return filled squash to oven and bake for 10-12 minutes, until tops are lightly browned and cheese is melted.
- Remove from oven, let cool for 5 minutes, garnish with fresh parsley, and serve warm.
Notes
For vegetarian, use plant-based sausage or lentils and omit Parmesan for vegan. Swap wild rice for quinoa or couscous. Skip pecans for nut allergies or use pumpkin seeds. Filling can be made ahead; squash can be roasted in advance. Taste filling before stuffing and adjust seasoning. Carve faces carefully for best effect.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 375
- Sugar: 14
- Sodium: 650
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 7
- Protein: 14
Keywords: Halloween, stuffed acorn squash, fall recipes, party food, gluten-free, vegetarian option, autumn, savory squash, festive, easy dinner