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Sausage-and-Wild Rice-Stuffed Acorn Squash
Looking for a way to use seasonal acorn squash? Try this flavorful and filling stuffing, which is sure to satisfy!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
📝 Preparation Steps
1
Place a rimmed baking sheet in oven and preheat to 425°F. Cook rice per package directions. Remove from heat and fold in cranberries. Cover and let stand ⏱️ 5 minutes. Season with salt and pepper.
2
Meanwhile, cut a piece from the outside of each squash (this will keep them from tipping over). Rub squash with 1 tablespoon oil and season with salt and pepper. Arrange on baking sheet, hollow sides down. Roast until tender, 25 to ⏱️ 30 minutes.
3
Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to ⏱️ 8 minutes. Add sausage and cook, breaking into small pieces, until cooked through and beginning to brown, 6 to ⏱️ 7 minutes. Stir in garlic and thyme. Cook until fragrant, about ⏱️ 1 minute. Remove from heat and fold in parsley. Add rice and stir to combine.
garlic, chopped2 cloves
4
Transfer squash to platter, hollow sides up, and fill with rice mixture. Garnish with parsley.
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