Stuffed Acorn Squash fills tender roasted acorn squash with sausage, apple, wild rice, and tons of vegetables. Perfect as a side dish or main course!
Fall is here, and that means it’s time to break out the squash recipes! Whether you’re looking for a tasty dinner recipe to feed your family or a Thanksgiving side dish option, everyone will love this mouthwatering baked sausage and apple stuffed acorn squash recipe.
STUFFED ACORN SQUASH
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Baked Sausage Stuffed Acorn Squash with apple and wild rice is full of your favorite Fall and Thanksgiving favorites for a perfect side dish or healthy lunch.
Allow me to breakdown why I loved this stuff squash:
- Pork + sage = yum
- Pork + squash = yum
- Pork + apple = yum
- Lots of Fall foods in one pretty little package = yum
- A weeks worth of lunches = awesome
A weeks worth of lunches? What? I’m not a meal prep kind of person, but this is definitely one of those recipes I like to make on the weekend so that I have these wild rice stuffed acorn squash with sausage and apple ready to go. This recipe has everything you could want in a complete meal – protein, tons of vegetables, healthy fat, and complex carbohydrates. YUM!
Favorite squash recipes:
First thing’s first – you must know how to cook butternut squash, or how to roast any winter squash, for that matter.
How to make the best stuffed acorn squash recipe:
This was my first attempt at stuffed acorn squash and I was very pleased!
First step is to roast the acorn squash on it’s own. To do that, all you need to do is slice each one in half, scoop out the seeds, lather the cut side up in olive oil, place them cut side down on a baking sheet, and cook them for about a half an hour until slightly tender. The squash should still be somewhat firm because you’re not done cooking it.
While the acorn squash is roasting, you’ll cook some ground pork and sage on the stove. Can you start to smell how heavenly this apple sausage stuffed acorn squash recipe is? YUM! Next you’ll add carrots, celery, onion (the perfect trio) and garlic to the pork. My preference is to chop them up very small first. Then, you deglaze that pan with white wine. Oh yes.
Stir in the cooked wild rice, kale, and apple and season with salt and pepper, to taste. I thought I had ruined it when I put the entire bunch of kale in, but once you finish it off in the oven, that kale shrinks down to a respectable level and plays nicely with it’s other ingredient friends. The diced apple takes this dish to a whole new level.About the time that sausage apple rice stuffing mixture is done, your roasted acorn squash should be ready to stuff.
Back in the oven your sausage and apple stuffed acorn squash goes!
Stuffed Acorn Squash
- 2 acorn squashes
- 1 tablespoon olive oil
- 1 pound ground pork
- 3 large sage leaves (sliced into thin ribbons)
- 2 medium carrots
- 2 medium celery stalks
- 1 small yellow onion
- 1 large clove garlic (minced)
- 1/2 cup white wine (dry)
- 1 1/2 cups cooked wild rice
- 1 bunch kale (stems removed, diced)
- 1 honeycrisp apple (diced)
- 1 teaspoon kosher salt
- Preheat oven to 400 degrees F. Slice squashes in half lengthwise and scoop out the seeds. Rub the flesh with olive oil and place squash halves cut side down on a baking sheet. Bake in preheated oven until slightly tender, about 30 minutes.
- Meanwhile, in a large skillet, brown ground pork with sage.
- Pulse carrots, celery, onion, and garlic in food processor until you have an even dice (or you can do this by hand). I prefer my veggies to be as small as the rice, so I just use the food processor. Add to the pork while its cooking. Stir to combine and continue cooking until the vegetables are tender and the pork is brown and crumbly.
- Add white wine to hot pan and scrape the bottom to deglaze. Allow to cook for 1-2 minutes until wine reduces. Remove from heat.
- Stir in wild rice, kale, apple, and salt. Taste mixture and add more salt as desired. Don't worry - the kale is a bit overpowering raw but once cooked it blends in perfectly.
- Divide the mixture into 4 equal portions and mound into acorn squash cavities. Use hands or back of large spoon to make a compact mound.
- Place stuffed squashes in the 400 degree F oven and cook for another 20-30 minutes until the tops have browned and the squash is fork tender.
- Serve as a side dish or alone as a meal.
This post was originally created in October 2014 and has been updated with more fun facts and tidbits for your reading pleasure.