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Autumn Stuffed Acorn Squash

Rated as 4.3 out of 5 Stars
1

"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

50 m servings 506
Original recipe yields 4 servings (4 halves)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
  4. 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.
  5. Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.

Footnotes

  • Cook's Note:
  • If maple-flavored sausage is not available, use regular flavor sausage and add 1 tablespoon maple syrup to sausage during cooking.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 506 calories; 27.7 49.3 19.1 73 1085 Full nutrition

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Reviews

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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 ten...

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 on...

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...

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 m...

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 bu...

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 psycho...

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 ...

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.

Very good, but it was a little too sweet in my opinion. I'm drawn to more savory main dishes, and this was not as much. The only change I made was to swap wild rice for brown rice. Husband enjoy...