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As autumn sweeps in with its crisp air and vibrant foliage, the culinary world transforms, bringing forth a bounty of seasonal flavors and ingredients. This time of year, kitchens across the country become havens for warm, hearty dishes that celebrate the richness of the harvest. One dish that perfectly encapsulates the essence of fall is stuffed acorn squash. This delightful recipe combines the earthy sweetness of acorn squash with savory Italian sausage and wholesome rice, creating a comforting meal ideal for family gatherings and seasonal celebrations.

Stuffed Acorn Squash with Sausage & Rice

Embrace the flavors of fall with this stuffed acorn squash recipe featuring savory Italian sausage and hearty rice. Perfect for cozy gatherings, this dish highlights the sweet, buttery taste of acorn squash while providing a nutritious boost of vitamins and minerals. Packed with spinach, cranberries, and nuts, it's a comforting meal that showcases autumn's bounty. Discover how to create a beautiful presentation and adapt the recipe for various dietary preferences, making it a seasonal favorite for everyone!
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Ingredients
  

2 medium acorn squashes

1 pound Italian sausage (mild or spicy, based on preference)

1 cup cooked rice (white or brown)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup spinach, chopped (fresh or frozen)

½ cup dried cranberries

½ cup pecans or walnuts, chopped

1 teaspoon dried thyme

1 teaspoon ground cinnamon

Salt and pepper, to taste

1 cup shredded mozzarella cheese (optional)

Olive oil for drizzling

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Squash: Cut the acorn squashes in half vertically and scoop out the seeds. Drizzle the insides with olive oil, salt, and pepper. Place the halves cut-side down on a baking sheet and roast for 25-30 minutes, or until tender.

      Cook the Sausage: In a large skillet, over medium heat, crumble the Italian sausage and cook until browned, about 5-7 minutes. Drain any excess fat.

        Sauté Aromatics: Add the chopped onion and minced garlic to the skillet with the sausage. Sauté until the onion is translucent, approximately 3-4 minutes.

          Combine Ingredients: Stir in the cooked rice, chopped spinach, dried cranberries, chopped nuts, dried thyme, ground cinnamon, salt, and pepper. Mix well until the spinach is wilted and everything is heated through, about 2-3 minutes.

            Stuff the Squash: Once the acorn squashes are roasted, carefully remove them from the oven. Turn them cut-side up and fill each half generously with the sausage and rice mixture.

              Add Cheese (Optional): If desired, sprinkle shredded mozzarella cheese on top of each stuffed squash.

                Bake Again: Return the stuffed squashes to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly, or until the tops are slightly golden.

                  Serve: Remove from the oven, garnish with fresh parsley, if using, and serve warm.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings