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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

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

  • 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.

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

Cook's Note:

If maple-flavored sausage is not available, use regular flavor sausage and add 1 tablespoon maple syrup to sausage during cooking.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

506 calories; 27.7 g total fat; 73 mg cholesterol; 1085 mg sodium. 49.3 g carbohydrates; 19.1 g protein; Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/04/2018
This was good. I didn't have wild rice so I used the regular domesticated kind. The cooking time seemed low for the squash. I cooked at 375F for 40 minutes and the meat was yielding but not tender. Maybe my fork furrows weren't deep enough. Otherwise the mix of flavors was quite good. One squash and the leftover stuffing was enough for a meal for two empty nesters. Read More
(9)
12 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/04/2018
This was good. I didn't have wild rice so I used the regular domesticated kind. The cooking time seemed low for the squash. I cooked at 375F for 40 minutes and the meat was yielding but not tender. Maybe my fork furrows weren't deep enough. Otherwise the mix of flavors was quite good. One squash and the leftover stuffing was enough for a meal for two empty nesters. Read More
(9)
Rating: 4 stars
11/04/2018
This was good. I didn't have wild rice so I used the regular domesticated kind. The cooking time seemed low for the squash. I cooked at 375F for 40 minutes and the meat was yielding but not tender. Maybe my fork furrows weren't deep enough. Otherwise the mix of flavors was quite good. One squash and the leftover stuffing was enough for a meal for two empty nesters. Read More
(9)
Rating: 4 stars
10/15/2014
I made some changes due to taste and what I had on hand. I used Johnsonville Italian Sausages in place of the breakfast sausage different spices and white rice. I also added a trinity (red onion red bell pepper and celery). This was YUMMY either way. Read More
(7)
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Rating: 5 stars
12/23/2013
I thought brown sugar with onion and garlic would be wierd but this was very yummy. I wanted to add pecans but I did not have any so I added some homemade whole cranberry sauce to the stuffing. This was a nice meatless meal. Read More
(5)
Rating: 5 stars
09/20/2016
Very good. Used white instead of wild rice. Also used regular sausage and added maple syrup as suggested. Did have to cook longer than suggested. Will make again. Read More
(1)
Rating: 4 stars
10/27/2014
My family liked this fall dinner! I used regular bulk sausage and didn't add any maple syrup. I used about a cup of cooked brown rice. Instead of using chicken broth I added a can of cream of mushroom soup. No other changes.. Read More
(1)
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Rating: 5 stars
11/19/2017
Very good and easy! I made the recipe as written. The kitchen smelled wonderful! It is very fall like. Don't skip the maple.....it adds something delicious to this dish! A little food psychology.....my family doubted that this was the whole dinner and not just the vegetable! I told them it was a casserole baked in a vegetable instead of a dish. I plated it with my lettuce salad on the plate to make the plate look full. Everyone was happy! The second time I made it I substituted brown rice for the wild rice and used dried cherries for the craisins. Less fall like but we thought this rated 5 stars too. Read More
(1)
Rating: 4 stars
10/15/2017
This was good. At first after tasting the filling I thought the dish would be OK but I wasn't anticipating making it again. After putting it completely together I loved it. The nuttiness of the squash offset the saltiness of the filling. I added more cranberries. I also think it would benefit from a little extra cinnamon added to the filling as well as being sprinkled on the squash. I will make this again. Read More
(1)
Rating: 4 stars
10/18/2014
This recipe was good and very easy. I followed the recipe except that I used quinoa instead of rice added walnuts and melted a little cheese on top. The combination of ingredients was tasty but the flavor was just a little flat to me maybe it was the sausage I used? Next time I'll experiment with added spices but otherwise a nice fall dish. Read More
(1)
Rating: 5 stars
11/11/2018
Love this recipe! Wonderful assortment of textures and flavors. I substituted the bread crumbs for wild rice. Will make it again and again! Read More