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A roasted acorn squash filled with a savory mixture of chicken sausage, wild rice, mushrooms, and kale, topped with toasted pecans and sage.
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Stuffed Acorn Squash with Rice and Mushrooms

Make vegetarian stuffed acorn squash with rice, mushrooms and cranberries. Get tips for roasting the squash and preparing a savory autumn filling.
Course Main Course
Cuisine American
Keyword stuffed acorn squash, stuffed acorn squash recipe, wild rice and mushrooms
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 420kcal
Author C. Sophie

Equipment

  • Baking Sheet
  • Parchment paper
  • Chef's knife
  • Large Skillet
  • Medium saucepan

Ingredients

Squash Base

  • 2 medium acorn squash halved and seeded
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Savory Rice and Mushroom Filling

  • 1 lb Italian chicken sausage casings removed
  • 1 cup wild rice blend uncooked
  • 8 oz cremini mushrooms finely chopped
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 medium sweet-crisp apple diced
  • 1/2 cup dried cranberries
  • 2 cups lacinato kale stems removed, leaves chopped
  • 1/4 cup apple cider
  • 1/4 cup vegetable broth
  • 1 teaspoon ground nutmeg

Topping

  • 1/4 cup toasted pecans chopped
  • 2 tablespoons fresh sage chopped

Instructions

  • Preheat oven to 400°F.
  • Cut the acorn squash in half vertically and scoop out the seeds.
  • Brush the squash with olive oil and season with salt and pepper.
  • Roast the squash cut-side up for 25-30 minutes or until fork-tender.
  • While the squash is roasting, cook the wild rice blend according to package instructions.
  • In a large skillet, cook the chicken sausage over medium-high heat, breaking it up with a spoon as it cooks, until no longer pink, about 5-7 minutes.
  • Add the chopped onion, mushrooms, and garlic to the skillet and cook until the vegetables are tender, about 5 minutes.
  • Stir in the diced apple, dried cranberries, and cooked wild rice blend.
  • Add the chopped kale to the skillet and cook until wilted, about 1-2 minutes.
  • Season the filling with nutmeg, salt, and pepper.
  • Scoop out some of the roasted squash flesh to make room for the filling, then fill each squash half with the sausage and rice mixture.
  • Top each filled squash half with toasted pecans and chopped sage.
  • Bake the stuffed squash for an additional 15-20 minutes or until heated through.

Notes

Nutritional information:
  • Calories: 420
  • Protein: 35g
  • Carbohydrates: 30g
  • Fat: 22g
  • Saturated fat: 4g
  • Cholesterol: 60mg
  • Sodium: 400mg
  • Fiber: 5g
  • Sugar: 10g
Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.