Hearty Stuffed Baked Acorn Squash (Print version)
Tender roasted acorn squash filled with sausage, wild rice, apple, spinach, cranberries, and parmesan for a cozy main dish.
# Ingredients:
For the squash
01 -
2 medium acorn squash, about 1 1/2 lb (680 g) each
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon kosher salt
04 -
1/4 teaspoon black pepper
For the filling
05 -
3/4 cup uncooked wild rice blend, cooked according to package directions (about 2 1/4 cups cooked)
06 -
1 tablespoon olive oil, if needed
07 -
1 lb (450 g) mild Italian sausage, casings removed
08 -
1 small yellow onion, finely chopped
09 -
1 celery rib, finely chopped
10 -
6 oz (170 g) cremini mushrooms, chopped
11 -
3 cloves garlic, minced
12 -
1 medium apple, diced small
13 -
2 cups (60 g) baby spinach, roughly chopped
14 -
1/3 cup (45 g) dried cranberries
15 -
1/3 cup (80 ml) low-sodium chicken broth
16 -
1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage
17 -
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
18 -
1/4 teaspoon black pepper
19 -
1/3 cup (30 g) grated parmesan cheese
20 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
02 -
Cut each acorn squash in half through the stem and scoop out the seeds. Brush the cut sides with olive oil, season with salt and pepper, and place cut-side down on the baking sheet. Roast for 35-40 minutes, until the flesh is tender when pierced.
03 -
While the squash roasts, cook the sausage in a large skillet over medium-high heat for 7-9 minutes, breaking it into small crumbles, until browned and cooked through. Transfer to a plate if the skillet is crowded.
04 -
Add 1 tablespoon olive oil if the skillet is dry. Cook the onion, celery, and mushrooms for 6-8 minutes, until the mushrooms release their moisture and begin to brown. Stir in the garlic and cook for 30 seconds.
05 -
Return the sausage to the skillet. Stir in the cooked wild rice, apple, spinach, cranberries, broth, sage, thyme, and black pepper. Cook for 2-3 minutes, until the spinach wilts and the filling is moist but not soupy.
06 -
Turn the roasted squash halves cut-side up. Spoon the filling into each cavity and mound it slightly. Sprinkle with parmesan and bake for 12-15 minutes, until hot through and lightly golden on top. Finish with parsley.
# Good to know:
01 -
Use cooked wild rice, not dry rice, in the filling.
02 -
The squash can be roasted and the filling cooked 1 day ahead.
03 -
Refrigerate leftovers for up to 4 days.