Description

Keep dinner simple with this sausage and wild rice stuffed acorn squash—a cozy, hearty meal that celebrates the best of fall. Roasted squash halves are filled with a savory blend of sausage, aromatic vegetables, apples, cranberries, and herbs, then topped with melted cheese for the ultimate comfort food experience. Perfect for family dinners, make-ahead meals, or a festive holiday centerpiece.

Ingredients

Scale

2 medium acorn squash, halved and seeds removed
2 tablespoons olive oil
Salt and pepper, to taste
½ pound ground beef
½ cup diced onion
1 celery stalk, diced
1 small apple, peeled and diced
1 garlic clove, minced
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon ground cinnamon
¼ teaspoon red pepper flakes (optional)
1 cup cooked wild rice or brown rice
¼ cup dried cranberries
¼ cup chopped pecans or walnuts (optional)
⅓ cup shredded cheese (cheddar or mozzarella)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Brush the cut sides of the acorn squash with olive oil and sprinkle with salt and pepper.

Place the squash halves cut-side down on the baking sheet and roast for 30–40 minutes, or until tender.

While the squash roasts, heat a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat if needed.

Add diced onion, celery, apple, and garlic to the skillet. Cook for 5–6 minutes, until softened.

Stir in thyme, sage, cinnamon, and red pepper flakes. Cook for another minute.

Add cooked rice, cranberries, and nuts to the skillet. Stir to combine and heat through. Season with salt and pepper to taste.

Remove squash from the oven, flip them over, and spoon the filling evenly into each half.

Top with shredded cheese and return to the oven for 5–10 minutes, until the cheese is melted and bubbly.

Serve warm.

Notes

Make it vegetarian by using lentils, chickpeas, or plant-based sausage.
Prep ahead: Roast squash and prepare the filling in advance, then assemble and bake when ready.
Don’t overcook the squash or it will become too soft to hold the filling.
Wild rice is preferred for its chewy texture and nutty flavor, but brown rice works in a pinch.
Add seasonal toppings like pomegranate seeds or fresh herbs for extra color and flavor.