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Tasty Recipes Autumn Stuffed Acorn Squash

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Autumn Stuffed Acorn Squash

"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!"

Ingredients :

  • 2 acorn squash, halved and seeded
  • 1 1/2 teaspoons dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • salt and ground black pepper to taste
  • 1 tablespoon butter, cut in small pieces
  • 1 (16 ounce) package maple-flavored breakfast sausage
  • 1 cup cooked wild rice
  • 1/2 cup dried cranberries
  • 1/4 cup chicken stock

Instructions :

Prep : 15M Cook : 4M Ready in : 50M
  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.

Notes :

  • If maple-flavored sausage is not available, use regular flavor sausage and add 1 tablespoon maple syrup to sausage during cooking.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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