Autumn Stuffed Acorn Squash

european french side main breakfast sweet sour savory umami medium medium

Prep

20 min

Cook

69 min

Total

89 min

Ingredients (9)

2 acorn squash, halved and seeded g

1 ½ teaspoons dark brown sugar g

¼ teaspoon ground cinnamon g

salt and ground black pepper to taste g

1 tablespoon butter, cut in small pieces g

1 (16 ounce) package maple-flavored breakfast sausage g

1 cup cooked wild rice g

½ cup dried cranberries g

¼ cup chicken stock g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.

Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.

Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.