Stuffed Acorn Squash With Rice And Cranberries

If you’re looking for a hearty and delicious fall recipe, look no further than stuffed acorn squash! Not only is this dish visually stunning, but it also packs some serious flavor. Here are two variations of the recipe to try out:

Stuffed Acorn Squash with Sausage, Apples and Cranberries

Ingredients:

• 2 medium-sized acorn squash, cut in half lengthwise and seeds removed
• 1 pound ground sausage
• 1 large apple, diced
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, cook the ground sausage over medium heat until browned, crumbling it into small pieces as it cooks.
3. Remove the cooked sausage from the skillet and set it aside. Drain any excess grease from the skillet.
4. Return the skillet to the stove and add the olive oil. Add the diced apple and cook for 2-3 minutes, stirring occasionally.
5. Add the dried cranberries and chopped pecans to the skillet and cook for another minute. Remove from heat.
6. Mix the cooked ground sausage with the apple, cranberry, and pecan mixture in the skillet.
7. Place the acorn squash halves in a baking dish, cut side up. Sprinkle with salt and pepper.
8. Spoon the sausage mixture into each half of the acorn squash.
9. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes to let the squash brown slightly.

Wild Rice Stuffed Acorn Squash

Ingredients:

• 2 medium-sized acorn squash, cut in half lengthwise and seeds removed
• 1 cup wild rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 cup chopped parsley

Instructions:

1. Preheat oven to 375°F.
2. Cook the wild rice with the vegetable broth according to package instructions.
3. In a separate skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes, until translucent. Add the minced garlic and cook for an additional minute.
4. Combine the cooked wild rice, onions, garlic, salt, thyme, and parsley in a mixing bowl.
5. Place the acorn squash halves in a baking dish, cut side up.
6. Spoon the wild rice mixture into each half of the acorn squash.
7. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes to let the squash brown slightly.

Whether you choose the savory sausage, apple and cranberry combination, or the hearty wild rice variation, stuffed acorn squash is sure to be a hit at your next fall gathering. Don’t be surprised if your guests ask for seconds!