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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

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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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sunshine
1

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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