This cozy, fall-inspired dish combines savory sausage, wild rice, and a touch of sweetness from cranberries and apples. Perfect for a hearty, seasonal meal!
Why You Will Love This Recipe:
Stuffed acorn squash is a delightful way to embrace the flavors of autumn. This recipe not only looks stunning on the plate but also delivers a satisfying balance of savory and sweet. The combination of maple sausage, earthy wild rice, and tart cranberries creates a filling that is both hearty and nutritious. Plus, it’s an excellent option for vegetarian guests when you substitute the sausage with a plant-based alternative. This dish is perfect for family gatherings, holiday dinners, or any occasion where you want to impress your guests with a comforting yet elegant meal.
Introduction:
As the leaves turn and the air becomes crisp, the kitchen beckons us to create warming, nourishing meals. Stuffed acorn squash is the epitome of autumn comfort food. The vibrant orange and green hues of acorn squash not only add color to your table but also provide a natural vessel for a delicious stuffing that is bursting with flavor. This recipe is a celebration of seasonal ingredients, showcasing the best of fall’s harvest. Whether you are hosting a dinner party or simply enjoying a cozy night in, this dish will surely become a favorite.
Ingredients:
- 2 small acorn squash, washed and dried
- ½ pound maple sausage
- ¼ cup onion, minced
- 1 stalk celery, finely chopped
- ¼ cup dry white wine (optional)
- 1 cup wild rice blend
- 1 ¾ cups chicken or vegetable stock
- 3 fresh sage leaves, sliced in ribbons
- 2 sprigs fresh thyme (leaves only)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ⅓ cup dried cranberries
- 1 firm apple, chopped
Preparation:
Step 1:
Preheat your oven to 400°F (200°C). This will ensure that your acorn squash roasts perfectly, bringing out its natural sweetness.
Step 2:
Carefully cut the acorn squash in half and scoop out the seeds. Drizzle the insides with olive oil, then sprinkle with salt and pepper to taste. Place the squash cut side down on a lined baking sheet. Roast in the preheated oven for 30-40 minutes, or until fork-tender. The roasting process caramelizes the sugars in the squash, enhancing its flavor.
Step 3:
While the squash is roasting, heat a Dutch oven or large skillet over medium-high heat. Add the maple sausage, breaking it apart with a wooden spoon as it cooks. Sauté until browned and cooked through, about 5-7 minutes. The aroma of the sausage will fill your kitchen, setting the stage for a delicious meal.
Step 4:
Once the sausage is cooked, add the minced onion and chopped celery to the skillet. Continue to cook until the vegetables are softened and the onions are translucent, about 3-4 minutes. Stir in the wild rice blend and toast it for about 1 minute, allowing it to absorb the flavors of the sausage and vegetables.
Step 5:
If using, pour in the dry white wine and let it simmer until mostly evaporated. This step adds depth and complexity to the filling. Next, stir in the chicken or vegetable stock, along with the sage, thyme, garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 45 minutes, or until the rice is tender and has absorbed most of the liquid. Finally, fold in the chopped apples and dried cranberries, mixing well.
Serving Suggestions:
Serve the stuffed acorn squash warm, garnished with additional fresh herbs if desired. Pair it with a crisp green salad or roasted Brussels sprouts for a complete meal. A drizzle of balsamic glaze or a sprinkle of feta cheese can also elevate the dish, adding a tangy contrast to the sweetness of the squash and filling.
Tips:
- Make it Vegetarian: Substitute the maple sausage with a plant-based sausage or sautéed mushrooms for a vegetarian version.
- Customize Your Filling: Feel free to add other ingredients like chopped nuts, dried fruits, or different herbs to suit your taste.
- Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Simply stuff the squash and bake when ready to serve.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Prep Time:
20 minutes
Cook Time:
1 hour
Total Time:
1 hour 20 minutes
Nutritional Information:
- Calories: 450 per serving
- Protein: 20g
- Sodium: 600mg
Conclusion:
Stuffed acorn squash is more than just a dish; it’s an experience that brings the warmth of fall into your home. The combination of flavors and textures makes each bite a celebration of the season. Whether you’re preparing it for a family dinner or a special occasion, this recipe is sure to impress. So gather your ingredients, embrace the spirit of autumn, and enjoy the deliciousness that stuffed acorn squash has to offer!
Questions and Answers:
- Can I use other types of squash for this recipe?
- Yes, while acorn squash is ideal for stuffing due to its shape and size, you can also use butternut squash or even pumpkin. Just adjust the cooking time as needed.
- Is this recipe gluten-free?
- Yes, this recipe can be made gluten-free by ensuring that the sausage and wild rice blend you use are certified gluten-free.
- Can I prepare the filling in advance?
- Absolutely! You can make the filling a day ahead and store it in the refrigerator. Just stuff the squash and bake it when you’re ready to serve.
- What can I serve with stuffed acorn squash?
- Stuffed acorn squash pairs beautifully with a simple green salad, roasted vegetables, or a light soup. A glass of white wine also complements the flavors nicely.
- How do I know when the acorn squash is done roasting?
- The squash is done when it is fork-tender. You should be able to easily pierce the flesh with a fork, and the edges will start to caramelize slightly.