Stuffed Acorn Squash With Wild Rice and Italian Sausage

The Black Cat Kitchen
by The Black Cat Kitchen
8 servings
1 hr 15 min

Acorn squash stuffed with alllll the fall goodness. How many different squash varieties are you seeing in the store now? I am finding so many new ones to try. Acorn is one of my go-to squash, though. It is perfectly nutty and perfectly shaped. Especially for stuffing! The skin isn't as thick as butternut, so chopping never feels like quite as big of a pain.


I had some remaining rainbow chard in my garden, and I thought that would be perfect in this filling. Feel free to use whatever greens you love the most! You can prep the filling a day ahead and make assembly a cinch if you are short on time.


Make sure to get a bite of tender acorn squash with every bite!

stuffed acorn squash with wild rice and italian sausage

Prepping all the chopped ingredients. I like to keep them all in one bowl, and slide out what I need since there are different cook times for each.

Top with cheese or omit for dairy-free dinner.

The cheese is melting and look at that nice browning!

Stuffed Acorn Squash With Wild Rice and Italian Sausage
Recipe details
  • 8  servings
  • Prep time: 45 Minutes Cook time: 30 Minutes Total time: 1 hr 15 min
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Ingredients
Stuffed Acorn Squash
  • 2/3 C uncooked wild rice
  • 1 tsp EVOO, divided
  • 4 1 lb acorn squashes, cut in half lengthwise and seeded
  • 1/2 lb ground Italian sausage
  • 1 tsp salt, divided
  • 1 C chopped onion
  • 1/2 C chopped celery
  • 3-4 oz fresh shiitake mushrooms, chopped
  • 1 clove garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 bunch, about 6 oz rainbow Swiss chard, chopped
  • 2 Tbsp flat leaf parsley, chopped
  • 1 Tbsp fresh lemon juice
  • salt pepper to taste
  • shredded parmesan to top (amount to taste)
Instructions
Stuffed Acorn Squash
Cook wild rice according to package instructions
Preheat the oven to 425 F
Cut and seed acorn squash, brush 1/2 tsp EVOO over cut sides. Salt. Place cut size down on parchment baking sheet
Bake at 425 for 20 minutes until almost fully tender
Heat remaining 1/2 tsp oil in large skillet and brown the crumbled sausage. Add onions and celery and cook 5 minutes
Add mushrooms, cook 4 minutes
Add garlic and thyme, cook 1 minute
Add torn Swiss chard leaves and stir in until wilted
Remove from heat and stir in cooked rice, remaining salt to taste, chopped parsley, lemon juice, and pepper
Spoon 1/3-1/2 C of mixture into squash cavity. Bake at 425 for 10-15 minutes until they are lightly browned
Top with shredded cheese right out of the oven, if you desire
Tips
  • Feel free to use whatever greens you have on hand if not rainbow chard (mustard, kale, spinach, etc).
  • These freeze well and also are great to assemble ahead of time and bake when you're ready.
  • You can use brown rice if you prefer.
  • Try a different squash, I think delicata would also be a nice, softer variety for this dish.
  • You can omit the meat and make this vegetarian! Or, try ground turkey or chicken instead.
The Black Cat Kitchen
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