Acorn squash, with its unique shape and sweet, nutty flavor, serves as an excellent vessel for a delicious and hearty stuffing. The combination of sausage and wild rice in this recipe creates a dish that is both satisfying and full of autumnal charm.

Preparation of the Acorn Squash

Begin by selecting two firm and healthy – looking acorn squash. Wash them thoroughly under running water to remove any dirt. Using a sharp, sturdy knife, carefully cut each squash in half lengthwise. Scoop out the seeds and the stringy pulp from the center of each half. You can save the seeds for roasting later if you like.

Brush the cut surfaces of the squash with a bit of olive oil. This will help them brown and crisp up during baking. Season the insides with a sprinkle of salt and freshly ground black pepper. Place the squash halves, cut – side down, on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for about 25 – 30 minutes, or until the squash is just tender when pierced with a fork.

Cooking the Sausage and Wild Rice

While the squash is baking, it’s time to prepare the stuffing. For the sausage, you can choose your favorite type – whether it’s a spicy Italian sausage, a mild breakfast sausage, or a flavorful chicken sausage. Remove the sausage from its casing and crumble it into a large skillet over medium – high heat. Cook the sausage, stirring frequently, until it is browned and cooked through. Use a slotted spoon to transfer the cooked sausage to a plate lined with a paper towel to drain any excess fat.

In the same skillet, add a bit more olive oil if needed. Add a chopped onion and a minced clove of garlic. Sauté them until the onion is translucent and fragrant. Now, add the wild rice. You can use pre – cooked wild rice for convenience or cook it from scratch according to the package instructions. If using uncooked wild rice, you may need to add a bit of broth or water and let it simmer until tender.

Combining the Ingredients

Once the wild rice is cooked to your liking, add the cooked sausage back to the skillet. Stir in some chopped fresh parsley for a burst of freshness. You can also add a sprinkle of dried thyme or sage for an extra layer of flavor. Season the mixture with a little more salt and pepper, adjusting to taste.

Stuffing the Squash

When the squash halves are done baking, carefully turn them over so the cut – side is up. Spoon the sausage and wild rice mixture into each squash half, packing it gently but firmly. The stuffing should mound up slightly on top of the squash.

Final Baking

Return the stuffed squash to the oven and bake for an additional 15 – 20 minutes. This will allow the flavors to meld together and the top of the stuffing to get a nice golden – brown crust. Keep an eye on it to make sure it doesn’t burn.

Serving and Enjoying

Once the sausage – and – wild rice – stuffed acorn squash is out of the oven, let it cool for a few minutes. You can serve it as a main dish for a cozy dinner, perhaps with a side salad. The combination of the sweet squash, savory sausage, and nutty wild rice is a taste sensation. The tender squash flesh melds with the flavorful stuffing, creating a harmonious blend of textures and flavors. Each bite offers a delicious contrast between the smooth squash and the slightly chewy wild rice and the rich sausage. It’s a dish that truly captures the essence of fall and is sure to please your family and guests.