Backyard Stuffed Acorn Squash

Named for the casual gatherings where it shines, backyard stuffed acorn squash fills roasted halves with savory sausage, tart apple, and wild rice. Cranberries, pecans, and fresh sage give this shareable autumn dinner a festive crunch.

Serves 4 · 20 min prep · 50 min cook

Estimate for one serving

• 560 cal
• 24g protein
• 48g carbs
• 32g fat
• 3g fiber

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Ingredients

• 2 medium acorn squash
• 1 lb Italian sausage (mild or hot)
• 1 medium diced yellow onion
• 2 diced celery stalks
• 3 minced garlic cloves
• 1 large diced firm apple
• 1.5 cups cooked wild rice or brown rice
• 1/3 cup dried cranberries
• 1/3 cup chopped toasted pecans
• 2 tbsp chopped fresh sage
• 1 tbsp fresh thyme leaves
• 3 tbsp olive oil
• 1 tbsp maple syrup
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 cup grated Parmesan
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 400°F. Line a baking sheet with parchment or lightly oil it so the squash releases cleanly.
2. 2Halve each acorn squash from stem to tip and scoop out the seeds and stringy pulp with a spoon. Brush the cut sides and cavities with olive oil, then season with salt and pepper.
3. 3Place the squash halves cut-side down on the sheet. Roast 25 to 30 minutes until the flesh is just tender when pierced but still holds its shape for stuffing.
4. 4While the squash roasts, heat a large skillet over medium heat. Add the sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through, about 8 to 10 minutes. Transfer to a plate, leaving a little fat in the pan.
5. 5In the same skillet, add a drizzle of olive oil if needed, then sauté the diced onion and celery until softened and translucent, about 5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
6. 6Add the diced apple, chopped sage, and thyme. Cook 3 to 4 minutes until the apple softens slightly but still has bite. Return the sausage to the pan.
7. 7Fold in the cooked rice, dried cranberries, toasted pecans, maple syrup, and half the Parmesan. Taste and adjust salt and pepper. The filling should be savory-sweet and aromatic.
8. 8Flip the roasted squash halves cut-side up. Mound the sausage-apple filling generously into each cavity, packing it lightly and letting some spill over the edges for a rustic look.
9. 9Sprinkle the remaining Parmesan over the tops. Return to the oven and bake 12 to 15 minutes until the cheese melts and the tops are golden.
10. 10Rest 5 minutes, then garnish with chopped parsley. Serve one half per person on a platter so guests can help themselves at a backyard table; the squash bowls double as edible serving vessels.