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Sausage and Wild Rice Stuffed Acorn Squash in a serving dish.

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.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings 4 Halves

Equipment

  • large pot
  • Large nonstick skillet
  • 9x13 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 9x13 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.