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Autumn Stuffed Acorn Squash

Autumn Stuffed Acorn Squash

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
CleopatrasCat

CleopatrasCat

I only make this recipe in autumn since the flavors are so fall-like. The hint of maple syrup and warm cranberries really sets it off. This is nice enough for company and pairs wonderfully with crusty bread and a full bodied white wine. My hubby starts asking for it as early as late August!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1182 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
  3. Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
  4. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
  5. Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.
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Reviews

Cheryl King
2

Cheryl King

10/14/2014

I made some changes due to taste and what I had on hand. I used Johnsonville Italian Sausages in place of the breakfast sausage, different spices and white rice. I also added a trinity (red onion, red bell pepper and celery). This was YUMMY, either way.

David Douthett
2

David Douthett

9/4/2014

This was good. I didn't have wild rice so I used the regular domesticated kind. The cooking time seemed low for the squash. I cooked at 375F for 40 minutes, and the meat was yielding but not tender. Maybe my fork furrows weren't deep enough. Otherwise, the mix of flavors was quite good. One squash and the leftover stuffing was enough for a meal for two empty nesters.

Sunshine
2

Sunshine

12/23/2013

I thought brown sugar with onion and garlic would be wierd, but this was very yummy. I wanted to add pecans, but I did not have any so I added some homemade whole cranberry sauce to the stuffing. This was a nice meatless meal.

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