Stuffed Acorn Squash

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Acorn squash is basically nature handing you an edible bowl and asking whether you have enough sense to fill it with something good. Here, the answer is Italian sausage, wild rice or farro, diced apple, dried cranberries, pecans, cinnamon, maple syrup, and fresh sage. The squash roasts cut-side down first, which gives the flesh time to soften without drying out while the filling comes together separately in a skillet.

The sausage brings salt and richness; apple and cranberries bring brightness and sweetness; pecans give the soft filling some needed crunch. Once the squash is fork-tender, everything gets piled into the hollow and returned to the oven just long enough to heat through and let the maple syrup settle into the filling. It is hearty enough to be dinner, pretty enough for a holiday table, and conveniently self-contained, and it arrives with considerably less drama than most family gatherings.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

2 acorn squash, halved and seeded
1 pound Italian sausage
1 cup cooked wild rice or farro
1 apple, diced
1/4 cup dried cranberries
1/4 cup chopped pecans
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon cinnamon
2 tablespoons maple syrup
Fresh sage leaves, for serving

Instructions

1Preheat oven to 400°F. Brush squash halves with olive oil and season with salt. Place cut-side down on a sheet pan.
2Roast 30 minutes until the squash is tender when pierced with a fork.
3While squash roasts, brown sausage in a skillet, 6 to 7 minutes. Add apple and cook 2 more minutes.
4Stir in cooked rice, cranberries, pecans, and cinnamon.
5Flip the squash halves cut-side up. Fill each with the sausage-rice mixture.
6Drizzle with maple syrup and return to oven for 10 minutes.
7Serve topped with fresh sage.

Nutrition Information

Estimated per serving: 1 of 4 servings.

830Calories

26 gProtein

95 gCarbohydrates

42 gTotal Fat

12 gSaturated Fat

10 gFiber

20 gTotal Sugars

1630 mgSodium

80 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Roast the squash cut-side down first — the trapped steam cooks it faster and the cut side caramelizes against the pan.
The sweet-savory filling is the whole point. The apple, cranberries, and maple play off the sausage and sage perfectly.
Acorn squash skin is edible when roasted — you can eat the whole thing.

Substitutions

acorn squash → delicata squash or small butternut squash Delicata is smaller and cooks faster.

Italian sausage → ground turkey with sage and thyme Lighter but still captures the autumn flavor.

wild rice → quinoa or farro Both absorb the flavors well.

Storage Instructions

Refrigerate stuffed squash for up to 3 days. Reheat at 350°F for 15 minutes.

Make Ahead

Roast the squash and make the filling ahead. Stuff and reheat when ready.

Freezing

Yes. Freeze the fully cooked stuffed squash halves after they have cooled completely. Thaw in the refrigerator and reheat in the oven; expect the squash and apple to be somewhat softer after freezing.

Frequently Asked Questions

Can I make this ahead of time?

Roast the acorn squash and cook the sausage, apple, wild-rice, cranberry, and pecan filling ahead, then refrigerate the two components separately. Fill and finish the squash close to serving so the nuts and squash edges keep more texture.

How do I store the leftovers?

Refrigerate stuffed squash for up to 3 days. Reheat at 350°F for 15 minutes.

Can I freeze it?

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include acorn squash → delicata squash or small butternut squash; Italian sausage → ground turkey with sage and thyme; and wild rice → quinoa or farro.