Stuffed Acorn Squash
This easy stuffed acorn squash recipe features a delicious filling that can be made with, or without, the ground sausage. The filling is seasoned with fresh autumn herbs, and a sprinkle of fresh nutmeg. These flavors combined with the natural sweetness of the acorn squash is perfect for fall.
- Prep Time: 10
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6
- Category: Dinner
- Method: Roasting
- Diet: Vegetarian
Ingredients
Units
- 3 whole acorn squash
- 1–2 Tbs olive oil
- 1–2 Tbs raw honey
- 1 cup celery, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, finely chopped
- 1/2 Tsp freshly grated nutmeg
- 1/2 Tbs fresh thyme leaves
- 1/2 Tbs fresh rosemary, finely chopped
- 5 fresh sage leaves, finely chopped
- 1 pound ground pork sausage (omit for vegetarian version)
- 1/2 cup raw pumpkin seeds
- 1 cup uncooked wild rice
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Cut each of the acorn squash in half using a sharp knife. Using a spoon, remove all of the seeds.
- Drizzle olive oil and honey inside the acorn squash. Using your fingers, or basting brush, rub the oil and honey all over the inside of the squash and around the sides until evenly coated. Sprinkle with salt and pepper.
- Bake the squash for about 40 minutes to an hour, depending on their size. When the squash is ready, the flesh should be tender and can easily be pierced by a fork, but still holding it’s shape.
- While the squash is roasting, cook the wild rice according to the directions on the package.
- Begin sautéing the sausage until browned. Drain and the grease and pat dry if needed. Set aside.
- Using the grease from the sausage, add the onion, celery, and garlic to the pan. Sauté for about 5 minutes, until the garlic is golden brown and the onion and celery becomes translucent.
- Add the mushrooms and continue to sauté for another 2-3 minutes.
- Add the nutmeg and the herbs directly into the pan. Stir the mixture until the herbs are incorporated evenly, add the raw pumpkin seeds, and sauté for an additional 2-3 minutes.
- Once the rice is cooked, add it directly into the pan and mix into the vegetable mixture.
- Once squash has finished roasting, remove from the oven and spoon in the filling to each of the halves.
- Top with extra herbs and pumpkin seeds if you would like and enjoy!
Notes
This dish can easily be made for vegetarians as well. Simply omit the sausage and add more mushrooms if needed. This is why this dish is one of my favorites to serve to a crowd – it easily appeals to different eating styles.
Keywords: roasted acorn squash, stuffed acorn squash, fall recipe
