Wild Rice Sausage and Cranberry Stuffed Acorn Squash

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 stuffed squash halves)
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 2 medium acorn squash (about 2 lb each)
• 3 tbsp olive oil, divided
• 1 tbsp maple syrup
• 1 1/4 tsp kosher salt, divided (plus more to taste)
• 1/2 tsp black pepper, divided
• 1 cup uncooked wild rice blend
• 2 1/4 cups low-sodium chicken or vegetable broth
• 12 oz sausage (Italian or turkey), casings removed
• 1 small yellow onion, finely diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup dried cranberries
• 1/3 cup chopped toasted pecans or walnuts
• 3 tbsp chopped fresh parsley, divided
• 1/4–1/3 cup grated Parmesan cheese
• 2 tbsp butter, melted (optional)

Do This

• 1. Preheat oven to 400°F (200°C). Halve squash, scoop out seeds, brush with 2 tbsp olive oil, maple syrup, salt, and pepper. Roast cut-side up on a baking sheet for 35–45 minutes until fork-tender.
• 2. While squash roasts, combine wild rice and broth in a pot. Bring to a boil, reduce to a gentle simmer, cover, and cook 40–45 minutes until tender and liquid is absorbed. Fluff with a fork.
• 3. Brown sausage in a large skillet over medium heat, breaking it into small pieces. Remove to a bowl, leaving a little fat in the pan.
• 4. In the same skillet, add remaining 1 tbsp olive oil if needed, then cook onion and celery until softened. Add garlic, thyme, sage, and red pepper flakes; cook 1 minute more.
• 5. Stir in cooked wild rice, sausage, cranberries, nuts, 2 tbsp parsley, and 2–3 tbsp Parmesan. Add melted butter if using. Season to taste.
• 6. Spoon filling into roasted squash cavities, mounding it generously. Top with extra Parmesan.
• 7. Return to 400°F (200°C) oven for 10–15 minutes until heated through and lightly golden. Garnish with remaining parsley and serve hot.

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Why You’ll Love This Recipe

• A complete, cozy meal tucked inside tender roasted acorn squash halves.
• Beautiful sweet-savory balance from caramelized squash, sausage, wild rice, and tart cranberries.
• Flexible and forgiving: easy to swap sausage types, nuts, or make it vegetarian.
• Great for make-ahead dinners, holidays, or meal prep lunches that reheat well.

Grocery List

• Produce: 2 acorn squash, 1 small yellow onion, 2 celery stalks, 2 garlic cloves, fresh parsley
• Dairy: Parmesan cheese, butter (optional)
• Pantry: Wild rice blend, chicken or vegetable broth, olive oil, maple syrup, dried cranberries, pecans or walnuts, kosher salt, black pepper, dried thyme, dried sage, red pepper flakes (optional)
• Meat: 12 oz sausage (Italian pork, chicken, or turkey)

Full Ingredients

For the Roasted Acorn Squash

• 2 medium acorn squash (about 2 lb / 900 g each)
• 2 tbsp olive oil
• 1 tbsp pure maple syrup
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Wild Rice

• 1 cup uncooked wild rice blend, rinsed
• 2 1/4 cups low-sodium chicken broth (or vegetable broth for a lighter/vegetarian version)
• 1/4 tsp kosher salt (optional, depending on saltiness of broth)

For the Sausage & Stuffing Mixture

• 12 oz sausage, casings removed (mild or hot Italian, or turkey sausage)
• 1 tbsp olive oil (use as needed, depending on sausage fat)
• 1 small yellow onion, finely diced (about 1 cup)
• 2 celery stalks, diced (about 2/3 cup)
• 2 cloves garlic, minced
• 1 tsp dried thyme (or 2 tsp fresh thyme leaves, finely chopped)
• 1/2 tsp dried sage (or 1 tsp fresh sage, finely minced)
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 1/2 cup dried cranberries
• 1/3 cup chopped toasted pecans or walnuts
• 2 tbsp chopped fresh parsley (plus 1 tbsp more for garnish)
• 2–3 tbsp grated Parmesan cheese (plus extra for topping)
• 2 tbsp unsalted butter, melted (optional, for a richer stuffing)
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper, or to taste

For Serving

• Additional grated Parmesan cheese, for sprinkling
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Squash

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.

Using a sharp, sturdy knife, carefully cut each acorn squash in half from stem to tip. If the squash rocks, slice a very thin piece off the bottom to create a flat, stable base before cutting in half. Scoop out the seeds and stringy flesh with a spoon, creating a clean, bowl-like cavity in each half.

Step 2: Season and Roast the Squash

Place the squash halves cut-side up on the prepared baking sheet. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp maple syrup, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Brush this mixture generously over the cut sides and inside cavities of the squash.

Roast in the preheated 400°F (200°C) oven for 35–45 minutes, or until the flesh is easily pierced with a fork and starting to caramelize at the edges. The exact time will depend on the size of your squash. When done, remove from the oven and set aside. Leave the oven on; you will use it again to bake the filled squash.

Step 3: Cook the Wild Rice

While the squash roasts, prepare the wild rice. Rinse 1 cup wild rice blend under cold water in a fine-mesh sieve. In a medium saucepan, combine the rinsed rice, 2 1/4 cups broth, and 1/4 tsp salt if using. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 40–45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork.

Step 4: Brown the Sausage

While the rice cooks, heat a large skillet over medium heat. Add the sausage, breaking it into small crumbles with a wooden spoon as it cooks. Cook for 6–8 minutes, stirring occasionally, until fully browned and cooked through. If the sausage is very lean and sticks, add up to 1 tbsp olive oil.

Use a slotted spoon to transfer the cooked sausage to a large mixing bowl, leaving a thin layer of fat (1–2 tsp) in the skillet for cooking the vegetables. If there is a lot of excess fat, carefully spoon off and discard some, leaving just enough to coat the pan.

Step 5: Sauté the Aromatics and Build the Stuffing

In the same skillet over medium heat, add the onion and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and starting to turn translucent. Add the minced garlic, dried thyme, dried sage, and red pepper flakes (if using). Cook for 1 minute more, stirring constantly, until fragrant.

Transfer the cooked vegetables to the bowl with the sausage. Add the cooked wild rice, dried cranberries, chopped nuts, 2 tbsp parsley, and 2–3 tbsp grated Parmesan. Drizzle in the melted butter if you would like a richer stuffing. Toss everything together gently until well combined. Taste and season with about 1/2 tsp kosher salt and 1/4 tsp black pepper, adding more to taste. The mixture should be savory and well-seasoned.

Step 6: Stuff the Squash and Bake Again

Place the roasted squash halves back on the baking sheet if you removed them. Spoon the wild rice and sausage mixture into each squash cavity, mounding it high. Press gently so the filling holds together. Divide the stuffing evenly among the 4 halves.

Sprinkle the tops with additional grated Parmesan to create a light cheesy crust. Return the stuffed squash to the 400°F (200°C) oven and bake for 10–15 minutes, until the filling is heated through and the cheese is melted and lightly golden in spots.

Step 7: Garnish and Serve

Remove the squash from the oven and let rest for 5 minutes. Sprinkle with the remaining 1 tbsp chopped fresh parsley for a fresh, bright finish.

Serve each person one stuffed squash half as a generous main course. For a lighter meal or if serving many side dishes (such as at a holiday table), you can cut each half in two and serve smaller portions. Enjoy hot, scooping both the savory filling and the tender, sweet squash flesh in each bite.

Pro Tips

• Make cutting squash safer: Microwave whole squash for 2–3 minutes to slightly soften the skin, then cut. Always slice on a stable, flat side.
• Do not under-roast the squash: Roast until very tender and lightly caramelized; undercooked squash will be bland and hard to eat with a fork.
• Adjust moisture in the stuffing: If your rice seems dry, add 1–2 tbsp broth when mixing the stuffing to keep it moist and flavorful.
• Toast the nuts: Lightly toast pecans or walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. This deepens their flavor.
• Scale for a crowd: This recipe doubles easily; use two baking sheets and rotate them halfway through roasting and baking.

Variations

• Vegetarian version: Omit the sausage and increase the nuts to 1/2 cup. Add 1 cup finely chopped cremini or portobello mushrooms, sautéed with the onion and celery, and use vegetable broth.
• Apple-sausage twist: Add 1 small diced apple (such as Honeycrisp or Granny Smith) to the skillet with the onion and celery for extra sweetness and fall flavor.
• Extra cheesy: Stir 1/2 cup shredded Gruyere or sharp white cheddar into the stuffing before filling the squash, and top with more cheese before the final bake.

Storage & Make-Ahead

Store leftover stuffed acorn squash in an airtight container in the refrigerator for up to 3 days. Reheat individual halves in a 350°F (175°C) oven for 15–20 minutes, or until heated through, to keep the texture best. They can also be microwaved, though the squash will be softer.

For make-ahead prep, roast the squash and cook the wild rice and sausage mixture up to 1 day in advance. Store the squash and stuffing separately in the refrigerator. When ready to serve, bring everything to room temperature, stuff the squash, and bake at 400°F (200°C) for 15–20 minutes until hot and lightly golden.

Nutrition (per serving)

Approximate values per serving (1 stuffed squash half), using pork sausage, chicken broth, and nuts: about 650 calories; 28 g protein; 68 g carbohydrates; 28 g fat; 7 g fiber; 1500 mg sodium. Values will vary based on specific sausage, broth, and cheese brands, and whether butter is included.