Autumn Stuffed Acorn Squash recipe

All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Ingredients

2 acorn squash, halved and seeded
1 ½ teaspoons dark brown sugar
¼ teaspoon ground cinnamon
salt and ground black pepper to taste
1 tablespoon butter, cut in small pieces
1 (16 ounce) package maple-flavored breakfast sausage
1 cup cooked wild rice
½ cup dried cranberries
¼ cup chicken stock

Nutrition Info

505.9 calories
carbohydrate: 49.3 g
cholesterol: 72.6 mg
fat: 27.7 g
fiber: 5.3 g
protein: 19.1 g
saturatedFat: 10.4 g
servingSize: -
sodium: 1084.9 mg
sugar: 16.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

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

  4. 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.

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

Recipe Yield

4 halves

Recipe Note

I only make this recipe in autumn since the flavors are so fall-like. The hint of maple syrup and warm cranberries really sets it off. This is nice enough for company and pairs wonderfully with crusty bread and a full bodied white wine. My hubby starts asking for it as early as late August!

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