The Black Cat Kitchen
by The Black Cat Kitchen

Stuffed Acorn Squash With Wild Rice and Italian Sausage

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
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.

stuffed acorn squash with wild rice and italian sausage

Top with cheese or omit for dairy-free dinner.

stuffed acorn squash with wild rice and italian sausage

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.

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