Sausage and Wild Rice Stuffed Acorn Squash 

Sometimes our Thanksgiving tables need something just a little more special, and this sausage and wild rice stuffed acorn squash delivers exactly that. I first heard of adding wild rice to stuffing as a child when my Uncle Bill proudly described his famous cranberry-studded version for the bird—I was astonished you could use rice instead of bread! Years later, while searching for new ways to enjoy fall squashes like butternut, acorn, and delicata, his idea came back to me. I tried it, and it was magic—savory, nutty, and perfectly paired with the sweetness of roasted squash. This dish feels both nostalgic and new, a cozy, satisfying addition to any Thanksgiving feast or cold-weather meal.

Why This Recipe Works

This Sausage and Wild Rice Stuffed Acorn Squash is one of my favorite cozy fall meals—beautiful enough for a holiday table but simple enough for any chilly evening. Here’s why it always turns out so good:

• Perfectly Balanced Flavors: The savory sausage, nutty wild rice, and sweet cranberries create a beautiful harmony of salty, sweet, and earthy in every bite.
• Hearty, Comforting Texture: Tender roasted squash filled with warm, buttery stuffing makes each serving feel like its own complete, comforting meal.
• Nutty Crunch and Warm Spice: Diced pecans add richness and crunch, while red pepper flakes and onion powder bring subtle warmth that rounds everything out.
• Golden, Caramelized Squash: Simmering the squash first and finishing it in the oven ensures the flesh becomes soft, flavorful, and perfectly golden around the edges.
• Beautiful for the Table: Overflowing with color and texture, these stuffed squash halves look stunning on any holiday spread and reheat beautifully for cozy leftovers.

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Ingredients

• Wild Rice – Naturally nutty and hearty, wild rice adds texture and depth, making the stuffing feel substantial and satisfying.
• Sausage – Rich, savory, and perfectly seasoned, sausage infuses the entire dish with flavor and pairs beautifully with the sweetness of the squash.
• Cranberries – Their tart, fruity pop brightens every bite and balances the richness of the sausage and nuts.
• Pecans – Add buttery crunch and a warm, toasted flavor that complements the earthy rice and sweet squash.
• Acorn Squash – Soft, slightly sweet, and caramelized as it bakes, acorn squash serves as the perfect edible vessel for the hearty stuffing.

For full list of ingredients and instructions, see recipe card below.

Instructions

1. Prep the Squash: Preheat your oven to 350°F. Halve and clean the squash, then simmer in chicken stock for 10–15 minutes until just tender.
2. Cook the Wild Rice: Prepare the wild rice according to package directions. Brown rice or farro also work beautifully in this recipe.
3. Make the Stuffing: In a large skillet, heat olive oil over medium-high. Add sausage, onion, and celery, seasoning with red pepper flakes, onion powder, salt, and pepper. Cook until browned and fragrant.
4. Combine and Enrich: Stir in the cooked rice, cranberries, and pecans. Add butter and mix until the stuffing is rich and glossy.
5. Assemble and Bake: Arrange the squash halves cut side up in a baking dish. Drizzle with olive oil, season with salt and pepper, and fill generously with the sausage mixture. Add about 1 cup of chicken stock to the pan, cover with foil, and bake for 45 minutes.
6. Serve: Remove the foil, let rest briefly, and serve hot—each stuffed squash half is a perfect, cozy meal on its own.

Substitutions & Variations

Here are some of my favorite ways to switch things up:

• Grain Options: Wild rice gives this dish its signature nutty flavor, but brown rice, farro, or quinoa make great substitutes.
• Sausage Choices: Use sweet or spicy Italian sausage, chicken sausage for a lighter option, or even plant-based sausage to make it vegetarian-friendly.
• Nut Alternatives: Pecans add buttery crunch, but walnuts or chopped hazelnuts work just as well. For a nut-free version, try toasted pumpkin seeds.
• Dried Fruit Swaps: Cranberries bring brightness, but dried cherries, apricots, or even golden raisins are delicious variations.
• Squash Variety: Acorn squash is classic, but butternut, delicata, or small sugar pumpkins all make excellent edible vessels for the stuffing.

What to Serve with Sausage and Wild Rice Stuffed Acorn Squash

Main Dishes

• This hearty stuffed squash makes a cozy centerpiece all on its own, but it also pairs beautifully with roasted chicken, glazed pork chops, or a simple grilled steak for a full fall feast. For a vegetarian spread, serve it alongside a crisp salad with roasted beets and goat cheese or a creamy mushroom risotto.

Sides

• Complement the savory-sweet stuffing with sides that add freshness and contrast—think roasted Brussels sprouts with balsamic glaze, maple-roasted carrots, or a tangy cranberry-apple salad. It also pairs wonderfully with mashed potatoes, garlic green beans, or a loaf of warm crusty bread to soak up every bit of flavor. A simple arugula salad with lemon vinaigrette makes a bright, refreshing counterpoint to the rich, nutty squash.

More Dinner Recipes You’ll Enjoy

• Cuban-Style Mojo Pork
• American Lamb & Parmesan Ravioli in Tomato Cream
• Sweet and Sour Meatballs

Purchase Books by Danielle Kartes of Rustic Joyful Food from these booksellers:

• Amazon
• Target
• Bookshop.org

Sausage and Wild Rice Stuffed Acorn Squash

There’s something timeless and cozy about roasted squash filled to the brim with something savory and rich. This sausage and wild rice stuffing is a beautiful mix of textures and flavors—nutty rice, tender vegetables, sweet cranberries, and buttery pecans—all tucked inside golden acorn squash. It’s rustic, satisfying, and feels just right for fall gatherings or an elevated weeknight dinner. When baked, the squash becomes soft and caramelized while the stuffing turns fragrant and crisp on top. It’s a dish that looks as beautiful as it tastes—simple enough for a family meal, but special enough for your holiday table.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Servings 4 Halves

Equipment

• large pot
• Large nonstick skillet
• 9×13 baking pan
• Foil
• Cutting board and knife

Ingredients

  

Stuffing

• 8 ounces 1 cup wild rice, cooked according to package instructions
• 1 pound sausage
• 1 medium onion diced
• 2 –3 ribs celery diced
• 2 teaspoons olive oil
• Pinch of red pepper flakes
• 2 teaspoons onion powder
• Salt and pepper to taste
• 1 cup dried cranberries
• 1¼ cups pecans diced
• 2 tablespoons butter

Squash

• 2 acorn or butternut squash halved and seeds removed
• 1 quart chicken stock
• Salt and pepper to taste
• 2 teaspoons olive oil

Instructions

 

• Preheat oven to 350°F. Prepare the wild rice (brown rice or farro also work nicely).
• Add the cleaned squash halves to a large pot and cover with chicken stock. Simmer 10–15 minutes, until tender but not fully cooked.
• While the squash cooks, make the stuffing. In a large skillet over medium-high heat, brown the sausage, onions, and celery in olive oil with red pepper flakes, onion powder, salt, and pepper.
• Once the sausage mixture is browned, stir in the rice, cranberries, and pecans. Add a little more olive oil if needed, then finish with the butter and stir to combine.
• Arrange the squash halves, flesh side up, in a 9×13 pan. Drizzle with olive oil and season with salt and pepper.
• Spoon the stuffing mixture generously into each squash half—overflowing is fine! Add about 1 cup of the reserved chicken stock into the pan. Cover with foil and bake for 45 minutes.
• Remove from the oven and serve hot.