Sweet roasted acorn squash stuffed with a savory herbed sausage & rice filling makes the most delicious cozy dinner. It also makes effortlessly beautiful presentation that will impress any guest! Can’t wait for you to make this one!
Acorn squash is a seasonal favorite for us! The texture is so good – similar to a butternut squash. The flavor is milder and sweeter than pumpkin, and just pairs SO perfectly with anything herbed and savory.
Crisped up ground sausage makes the perfect match in this dish, mixed with sauteed vegetables and creamy rice. I can’t tell you how good it is – and such a crowd pleaser with the most cozy flavors and so filling… you just have to try it!
We like to double the filling and really stuff them up then save the rest for leftovers. The actual stuffed squash make incredible leftovers too – so you really can’t make enough of this! It will fill you up belly & soul for DAYS.
Can’t wait for you to make this one – it’s truly outstanding! I made it for my dad when he was in town and one of the first things he said was “Do you still share recipes? You’re gonna have to share this one.” Best compliment ever. Enjoy, and let me know if you make this!
Sausage & Rice Stuffed Acorn Squash
Ingredients
For the Squash
- 2 medium acorn squash
- avocado oil spray
- salt & pepper
For the Filling
- 1 lb pork sausage
- 1/2 tsp Italian herb seasoning
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp dried sage
- 1/4 tsp dried thyme
- 1/4 tsp red pepper flakes
- 1/4 tsp smoked paprika
- 1/2 large red onion finely diced
- 1 cup crimini mushrooms chopped
- 1 tsp minced garlic
- 8 oz cooked white rice
- 1/2 cup milk or cream any kind you prefer
- 1/4 cup fresh grated parmesan cheese for topping
- finely chopped parsley for garnish
Instructions
- Preheat the oven to 400°F. Slice the squash in half then use a spoon to scoop out the seeds & center. Spray with avocado oil and season with salt and pepper, then place on a baking sheet – cut side facing up. Roast for 30 minutes, then flip the squash facing down and continue to cook for 15 more minutes or until they feel tender.
- Meanwhile, make the filling. Add the sausage to a skillet over medium to medium high heat and cook until browned and crumbled into small pieces. Season with herbs and spices and stir. Transfer the cooked sausage to a bowl, leaving the pan drippings behind.
- To the pan, add a little butter or olive oil (or just use the drippings if enough). Add the onion, mushroom, and garlic and cook until the onions are soft.
- Stir the sausage back in to the pan, as well as the cooked rice and milk or cream. Stir over medium heat until warmed through – and season with a little extra salt and pepper if needed.
- Scoop the filling into the squash and top with Parmesan if using. Return to the oven for about 15 minutes or until warmed through. Garnish with chopped parsley and serve hot – enjoy!
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