Roasted Acorn Squash Stuffed with Wild Rice and Sage Sausage

Acorn Squash stuffed w/ Wild Rice and Sage Sausage

Acorn Squash stuffed w/ Wild Rice and Sage Sausage

Roasted Acorn Squash Stuffed with Wild Rice and Sage Sausage

 Until today… I have NEVER cooked acorn squash!!!!!  WHY???  I have no idea…  It was so delicious that I can’t wait to cook it again.  I felt like I was eating potatoes!  Chad said this was now one of his most favorite things that I have cooked.  He suggested a shepherd’s pie but using the acorn squash in place of the potatoes.  Great idea!  This was not a difficult recipe but keep in mind that the wild rice takes an hour to cook and the squash takes about 30 minutes.  Get everything ready and it all comes together pretty quick in the end.  Also, I am just going to say up front…  I had extra stuffing mixture and will probably use it in a couple of days to stuff some quail or cornish hens.  If you don’t want extra, just use one package of the sausage and maybe not as much rice.

 Ingredients List and Cooking Instructions:

1 – 4 ounce package of wild rice

2 1/2 cups chicken stock, plus extra if you need to thin the stuffing mixture in the end.

1 – chicken bullion cube

Bring the stock and bullion to a boil.  Add the rice, reduce heat to low, cover, and simmer for 50-60 minutes.  If there is any liquid remaining in the pot, drain it off.  Set the rice aside until ready to use.

2 – packages of Jimmy Dean Sage Sausage, browned and drained.  Set aside until ready to use.

While the rice and sausage are cooking, prepare the acorn squash, and cut up the other ingredients for the stuffing mixture.  Also at this point, go ahead and preheat your oven to 400 degrees.

3 – Acorn squash

Olive oil spray

Kosher salt

Coarse ground black pepper

Garlic powder

Very SLIGHTLY cut the top and bottom off of the squash so that they have a flat side so sit on while roasting.  CAREFULLY, cut them in half crosswise.  Scoop out and discard the seeds and pulp.  Place the squash, cut side up on an aluminum lined baking sheet.  Generously spray each squash with the olive oil spray.  Season each with salt, pepper, and garlic powder.  Roast in the 400 degree oven for 30 – 40 minutes or until fork tender.  Leave the squash on the baking sheet. Reduce the temperature of the oven to 350 degrees.

Aprox. 1/4 -1/2 cup olive oil

1 – large onion, chopped fine

1 – large stalk celery, chopped fine

5 – 6 cloves garlic, chopped fine

Aprox. 1/2 cup white wine for deglazing

1 – 8 oz. package of baby portobello mushrooms, thin sliced

1/4 cup fresh parsley, chopped

2 – tsp garlic powder

2 – tsp onion powder

2 – tsp dried thyme

2 – tsp dried oregano

1 1/2 tsp kosher salt

1 – tsp. coarse ground black pepper

Fresh grated parmesan cheese


Heat the olive oil in a large skillet over high heat.  Add the onion and celery and saute until golden, about 5 – 6 minutes.  Adjust your heat if necessary… don’t want it to burn.  Toss in the garlic, stirring continually so it doesn’t burn.  Pour in the wine. Add the mushrooms and fresh parsley and cook until mushrooms are tender, 3-4 minutes or so.  Stir in the cooked rice and sausage. If needed, add a little chicken stock to the skillet but don’t get it too thin.  It isn’t supposed to be soupy.  Mix well, taste, and adjust seasoning if necessary.   Spoon approximately 1 cup of the mixture into the cavity of each one of the roasted squash.  I really mounded mine up good!  Top each squash with the grated parmesan cheese.  Place in the 350 degree oven and cook for 10 -15 minutes.  Everything is already cooked so you are basically just heating it all and melting the cheese.  We had ours with just a green salad!  Absolutely DELICIOUS!!!!!!!

 Serve and Enjoy!!!

Below are a few more pictures of how the squash was prepared.

Acorn Squash ready to go in the oven

Acorn Squash ready to go in the oven

Roasted Acorn Squash

Roasted Acorn Squash


Acorn Squash, Cooked and stuffed

Acorn Squash, Cooked and stuffed



  1. Laura McCool says:

    This was fantastic and I am enjoying the fruits of my labor with the leftovers since I am the only one in the house that eats acorn squash. I scaled back the recipe a little since I only bought 2 squash. The stuffing is fantastic and I’m sure I will use it in many other recipes. The hardest part is cutting the acorn squash in half 🙂

    • MelissiaDaggett says:

      Thanks Laura!!! I agree with you about cutting the squash. I was going to use the leftover stuffing mixture for another recipe but Chad got into it and ate it all by its self before I had a chance!!!

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