If you’re looking for a dish that feels like a warm hug on a crisp fall day, the Autumn Stuffed Acorn Squash is where it’s at. This vibrant, comforting recipe blends the sweetness of roasted acorn squash with a savory, herbaceous filling that includes wild rice, fragrant sage, tender kale, and juicy Italian chicken sausage. Every bite offers a perfect balance of flavors and textures that celebrate autumn’s bounty, making it not only a feast for your taste buds but also for your eyes.

Autumn Stuffed Acorn Squash Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is where the magic begins. Each component in this recipe plays a vital role, whether it’s adding depth, freshness, or that irresistible fall charm to the Autumn Stuffed Acorn Squash.

Acorn squashes: The star of the dish, small and tender, perfect for stuffing and roasting.
Olive oil spray: Helps the squash soften and caramelize beautifully without excess oil.
Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing all the natural flavors.
Uncooked wild rice (or black rice): Adds a nutty chewiness and rustic texture to the filling.
Olive oil: Used for sautéing veggies and developing rich, savory notes.
Yellow onion, carrot, celery: A classic mirepoix trio that creates a flavorful, aromatic base.
Garlic cloves: For a punch of warming, fragrant garlic scent and taste.
Sweet Italian chicken sausage: Ground and cooked to infuse the filling with hearty, spiced richness.
Granny Smith apple: Adds a crisp, tart contrast that brightens the dish.
Fresh sage and thyme: Their earthy, piney notes are quintessential autumn herbs.
Chicken broth and dry white wine: Liquids that keep the filling moist and flavor-packed as it cooks down.
Chopped kale: A dark, leafy green that adds color, nutrition, and a slight bitterness for balance.

How to Make Autumn Stuffed Acorn Squash

Step 1: Roast the Acorn Squash

Preheat your oven to 375°F to start the warming process. After washing and halving your squashes, scoop out the seeds so there’s plenty of room for the filling. A quick spritz of olive oil on both sides, then a sprinkle of kosher salt and freshly ground black pepper on the insides will coax out sweetness while roasting. Place them skin-side up on a baking sheet and roast until tender, about 45 to 50 minutes. This roasting step is what softens the squash and caramelizes its natural sugars, setting a flavorful base for stuffing.

Step 2: Cook the Wild Rice

While the squash is roasting, get the wild rice cooking according to package instructions. The chewy, nutty grains are key to adding texture and heartiness to the filling, so make sure it finishes just right and is fluffy but not mushy.

Step 3: Prepare the Filling

Heat olive oil in a skillet over medium heat, then add diced onion and carrot. Let them soften gently for about three minutes before tossing in chopped celery and cooking another two minutes. Next, stir in minced garlic and cook until it releases its amazing aroma, roughly one minute. Crumble in the chicken sausage, stirring until it’s no longer pink and cooked through, about six minutes. This golden mixture is the flavor powerhouse of the filling.

Step 4: Add Fruit, Herbs, and Liquids

Once the sausage is nicely browned, add the chopped Granny Smith apple, fresh sage, and thyme, stirring to combine. Pour in chicken broth and white wine to keep everything moist and to meld the flavors together. Finally, toss in the chopped kale and cook until the liquid evaporates and the greens wilt, about 10 to 15 minutes. Mixing in the fully cooked wild rice last ties all ingredients together beautifully.

Step 5: Stuff and Bake

Once your acorn squash halves are tender and cool enough to handle, generously fill each cavity with about ¾ cup of the sausage and rice mixture. Transfer the stuffed squashes to a casserole dish, cover with foil, and bake for an additional 15 minutes. This final bake reheats the filling and lets the flavors meld even more, making your Autumn Stuffed Acorn Squash irresistibly delicious and ready to serve.

How to Serve Autumn Stuffed Acorn Squash

Garnishes

To elevate this dish even further, sprinkle with freshly chopped parsley or a little grated Parmesan cheese just before serving. A drizzle of honey or a few toasted pecans can add a lovely contrast in texture and sweetness, highlighting the autumn flavors in a delightful way.

Side Dishes

This hearty dish pairs wonderfully with simple sides like a crisp green salad with a tangy vinaigrette to cut through the richness. Roasted Brussels sprouts, garlic mashed potatoes, or crusty artisan bread are fantastic companions that round out the meal without overshadowing the star, the Autumn Stuffed Acorn Squash.

Creative Ways to Present

For an eye-catching presentation, serve the stuffed squash halves directly on rustic wooden boards or vibrant serving platters decorated with fresh herbs and apple slices. You can even scoop out a little of the cooked squash flesh and mix it back into the filling before stuffing for extra creaminess and color throughout. These thoughtful touches make your dish not only tasty but unforgettable.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cool them to room temperature and store in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making for an even tastier next-day meal.

Freezing

To freeze, wrap each stuffed squash half tightly with plastic wrap and aluminum foil, then place in a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve texture and flavor.

Reheating

Reheat leftovers gently in a 350°F oven, covered with foil, until warmed through, about 20 to 25 minutes. Alternatively, microwave individual portions on medium power in short bursts to avoid drying out the filling and squash.

FAQs

Can I make this recipe vegetarian?

Absolutely! You can replace the Italian chicken sausage with plant-based sausage or add hearty mushrooms and extra kale to maintain a rich and satisfying texture. Using vegetable broth instead of chicken broth will keep it vegetarian-friendly.

What type of rice works best for the filling?

Wild rice is ideal for its chewy texture and earthy flavor, but black rice or a blend of wild and brown rice also work wonderfully to add visual appeal and complexity.

Can I prepare the filling ahead of time?

Yes! The filling can be made a day in advance and refrigerated. When ready to assemble, stuff the roasted squash halves and bake until hot. This is a great way to save time on a busy evening.

Are there alternatives to white wine in this recipe?

If you prefer not to use wine, you can substitute it with extra chicken broth or a splash of apple cider vinegar to add acidity and depth of flavor.

How do I know when the squash is perfectly roasted?

The acorn squash is done when a fork or knife slides easily into the flesh, and the inside is tender but not mushy. Roasting at 375°F for 45-50 minutes typically achieves this ideal softness.

Final Thoughts

There’s something undeniably heartwarming about Autumn Stuffed Acorn Squash, from the colorful presentation to the harmonious flavors that celebrate the season in every bite. Whether you’re serving it at a festive gathering or enjoying it as a cozy weeknight dinner, it’s sure to bring smiles and comfort around your table. Give this recipe a try—you won’t regret inviting this autumn favorite into your kitchen and your heart.

Autumn Stuffed Acorn Squash Recipe

★★★★★

5.2 from 27 reviews

Author: Harry
Total Time: 1 hour 35 minutes
Yield: 6 servings 1x
Diet: Low Lactose

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Description

A comforting and flavorful autumn recipe featuring tender roasted acorn squash stuffed with a savory mixture of wild rice, sweet Italian chicken sausage, fresh apples, herbs, and kale, perfect for a seasonal dinner.

Instructions

Preheat and prepare squash: Preheat the oven to 375°F. Spritz both sides of the acorn squash halves with olive oil spray. Season the inside cavities with kosher salt and freshly ground black pepper to taste. Place the squash halves cut side down on a large baking sheet.
Roast squash: Bake the squash until soft and tender, about 45 to 50 minutes. Remove from oven and set aside.
Cook rice: Meanwhile, cook the wild rice according to package instructions. Once cooked, set aside.
Sauté vegetables: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add chopped onion and carrot; cook until they begin to soften, about 3 minutes. Add chopped celery and cook for an additional 2 minutes. Stir in minced garlic and cook for about 1 minute until fragrant.
Cook sausage: Add the sausage meat to the skillet, breaking it up as it cooks. Cook until the sausage is fully cooked through, approximately 6 minutes.
Add apple and herbs: Stir in the chopped Granny Smith apple, fresh sage, fresh thyme, chicken broth, dry white wine, and chopped kale. Mix thoroughly and cook until most of the liquid has evaporated, about 10 to 15 minutes.
Combine with rice: Mix the cooked rice into the sausage mixture and remove the skillet from heat.
Stuff and bake: Spoon about a generous ¾ cup of the rice and sausage mixture into each acorn squash cavity. Transfer the stuffed squash halves into a large casserole dish, cover tightly with foil, and bake for about 15 minutes until heated through.
Serve: Serve the stuffed acorn squash hot as a hearty autumn main dish.

Notes

Black rice or wild rice can be used interchangeably depending on preference.
Remove sausage casings for easier mixing and stuffing.
For a vegetarian version, substitute sausage with plant-based sausage or additional mushrooms and beans.
Ensure squash is roasted until tender but not overly soft to hold the stuffing well.
White wine can be omitted or replaced with extra chicken broth if preferred.
Leftovers can be refrigerated for up to 3 days and reheated gently.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Roasting and Sautéing
Cuisine: American