Rice and Sausage Stuffed Acorn Squash (55 Minutes)

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This dish, brimming with hearty rice, savory sausage, and fresh herbs, offers comfort in every bite. The crispy breadcrumb topping provides the perfect contrasting crunch, making it not only a feast for the senses but also easy to put together. Ideal for those days when you want something warm, filling, and utterly scrumptious without spending hours in the kitchen. Let’s begin!

Ingredients

Units Scale
  • 2 medium acorn squashes, halved and seeds removed
  • 1 cup cooked rice (white or brown)
  • 1/2 lb. ground sausage
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh sage, chopped
  • 1/2 cup breadcrumbs
  • 3 tbsp melted butter
  • Salt and pepper, to taste
  • Olive oil, for drizzling

Instructions

  1. Prepare Squash: Preheat the oven to 400°F (200°C). Drizzle the inside of the acorn squash halves with olive oil, season with salt and pepper, then place them face down on a baking sheet.
  2. Roast Squash: Bake in the preheated oven for about 25 minutes, or until they’re tender but still hold their shape.
  3. Sausage Mixture: While the squash is roasting, heat a skillet over medium heat. Add the ground sausage, breaking it apart and browning it. Once browned, add the onion and garlic and cook until the onion is translucent.
  4. Combine Ingredients: Stir in the cooked rice, parsley, and sage to the skillet, seasoning with salt and pepper to taste. Remove from heat.
  5. Breadcrumb Topping: Mix breadcrumbs with melted butter, ensuring the breadcrumbs are well-coated.
  6. Stuff & Bake: Once the acorn squashes are out of the oven, turn them over and stuff each half with the rice and sausage mixture. Top with the breadcrumb mixture. Return to the oven and bake for an additional 15 minutes, or until the breadcrumbs are golden brown.

Notes

To enhance its rustic charm, pair this dish with a side of cranberry sauce or a simple mixed greens salad drizzled with vinaigrette. The key is in the roasting—ensuring the squash is tender but not overly soft. If you have leftovers, they warm up beautifully the next day. And for those who enjoy a little wine, a glass of Pinot Noir complements the dish’s savory notes perfectly. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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