Amazing stuffed acorn squash, 100% comfort

Oh, you know those nights when the air gets crisp and all you want is something warm and comforting from the oven? That’s exactly the feeling I was chasing when I landed on this fantastic stuffed acorn squash recipe. It’s just one of those dishes that screams ‘cozy fall evening,’ but honestly, it’s so good, I make it year-round! It’s surprisingly easy for a busy weeknight, but also feels special enough for a holiday table. Like Caroline Hayes mentions over on the Recipes To Keep about page, it’s all about capturing those timeless, soul-warming meals that make a house feel like home, and this one totally does the trick with its perfect balance of healthy goodness and hearty satisfaction. I just love finding those dishes that become instant family favorites! You can even follow along with more of their cozy ideas on their Facebook page!

Why You’ll Love This Sausage and Rice Stuffed Acorn Squash

Seriously, why wouldn’t you love this? It ticks all the boxes for a go-to meal!

• So easy for busy nights: We slice, stuff, and bake – pretty much minimal fuss.
• Flavor explosion: Savory sausage, fluffy rice, and perfectly roasted squash? Yes, please!
• Totally seasonal: It’s the ultimate harvest hug in a bowl. Perfect for when you’re craving those fall vibes.
• Versatile star: Great as a healthy weeknight dinner, but fancy enough for your Thanksgiving spread too!

Ingredients for Stuffed Acorn Squash

Okay, let’s get our mise en place ready! This is what you’ll need to bring these gorgeous stuffed acorn squash to life. It’s pretty straightforward, and I promise, the prep is totally worth it:

• 2 medium acorn squash – pick ones that look nice and firm!
• 1 tablespoon olive oil – good quality makes a difference, you know?
• 1 pound bulk pork sausage – I love using a good Italian or regular pork sausage here.
• 1 cup cooked rice – leftover rice is perfect, or just cook some up!
• 1/2 cup chopped onion – about half a medium onion, finely diced.
• 1/4 cup chopped celery – gives it a nice little crunch and flavor.
• 1/4 cup chopped bell pepper – red or green works great for color!
• 1 teaspoon dried sage – this is the quintessential fall herb!
• 1/2 teaspoon salt – adjust to your taste, especially with the sausage.
• 1/4 teaspoon black pepper – freshly ground is always best.
• 1/4 cup chicken broth – just enough to bring everything together.
• 2 tablespoons chopped fresh parsley – for a little pop of green and freshness at the end.

That’s it! Simple ingredients that make for a truly delicious meal. It always reminds me of how Caroline Hayes talks about her grandmother’s simple, classic recipes that were the heart of her home.

How to Prepare Stuffed Acorn Squash: Step-by-Step

Alright, let’s get down to business and turn these beautiful squash into something truly magical! This is where the cooking really begins, and trust me, it’s easier than you think. It always amazes me how humble ingredients come together, just like Caroline talks about with her family recipes – simple steps, big flavor! You can find more ideas over in her easy weeknight meals category, but this stuffed squash is truly a winner.

Prepping the Acorn Squash

First things first, we need to prep our squash. Grab your sharpest knife – this is probably the trickiest part, so take your time! Place the acorn squash on a sturdy cutting board. I find it helps a lot to cut it lengthwise, right down the middle, from stem to blossom end. Sometimes, if they’re a bit wobbly, I’ll carefully shave a tiny sliver off the bottom to create a flat base, which makes cutting so much safer. Once they’re cut in half, use a sturdy spoon – an ice cream scoop works wonders too – to scoop out all those seeds and the stringy bits. Get it all out! Keeping the squash as dry as possible at this stage is key to preventing any unwanted wateriness later. This is a tip I learned after a few *very* experimental batches way back when!

Roasting the Acorn Squash Halves

Now that they’re prepped, let’s get them in the oven. Preheat your oven to a nice hot 400°F (200°C). Lay your squash halves cut-side down on a baking sheet. Why cut-side down? It helps them steam a bit in their own juices, making them tender more quickly. Pop them in for about 20 to 30 minutes. You’ll know they’re ready when you can easily pierce the skin with a fork. They should be tender, but not falling apart, because they’re getting another turn in the oven later. It’s like giving them a little head start! This initial roast is key for getting that perfect texture before stuffing and is a great step for dishes featured in her side dishes collection.

Making the Sausage and Rice Filling

While the squash is doing its thing, let’s whip up that amazing filling. Grab a big skillet and heat up a tablespoon of olive oil over medium heat. Toss in that pound of bulk pork sausage. Cook it, breaking it up with your spoon, until it’s all nicely browned. Drain off any excess grease – nobody wants a greasy filling! Now, toss in your chopped onion, celery, and bell pepper right into the same skillet. Cook those veggies for about 5 to 7 minutes until they’re nice and tender. Stir in that cooked rice, the dried sage, salt, and pepper. Pour in that chicken broth – it just helps bind everything together and adds a little moisture. Let it simmer for another couple of minutes until most of the liquid is absorbed. Finish it off with a sprinkle of fresh parsley for brightness. Oh, the smell is just incredible!

Stuffing and Final Baking

Carefully take those gorgeous, tender squash halves out of the oven. Be careful, they are hot! Spoon that savory sausage and rice mixture generously into each squash cavity. Really pile it in there! Once they’re stuffed to perfection, pop them back onto the baking sheet and into the oven they go for another 15 to 20 minutes. We’re just heating everything through and letting those flavors meld together. You’ll know they’re done when the filling is piping hot and the squash is perfectly tender when you poke it. It’s a beautiful sight, ready to be served right away!

Tips for Perfect Stuffed Acorn Squash

You know, after making this recipe more times than I can count – seriously, it started as a happy accident during a busy fall week and just stuck around! – I’ve picked up a few little tricks. It’s all about making sure you get that perfect bite every single time, no soggy squash allowed! These little tips are the kind of things you learn from actually doing, the kind of hands-on wisdom I love about cooking, just like how Caroline Hayes tests everything rigorously for her site. You can find more of these gem-like tips over on the Recipes To Keep blog, but here are my faves for this squash!

Avoiding Watery Stuffed Acorn Squash

Okay, the number one culprit for watery squash? Those pesky seeds and stringy bits left behind. Make sure you really scrape out the inside of the squash until it’s nice and clean. Also, that initial roast? It helps evaporate some of that natural moisture, so don’t skip it! You want tender, slightly caramelized squash, not steamed mush. Trust me on this one!

Achieving Tender Acorn Squash

Getting that tender-but-not-mushy squash is all about the pre-roast. The 400°F (200°C) for about 20-30 minutes should do it. You want to be able to poke it easily with a fork, but it should still hold its shape. If your squash halves are on the larger side, they might need a few extra minutes. It’s better to check a bit early than overcook it, though! The extra bake time with the filling also helps finish the job perfectly.

Variations for Your Stuffed Acorn Squash

Oh, but the fun doesn’t stop with sausage and rice! This recipe is like a cozy canvas, just begging for you to add your own flair. It reminds me so much of how Caroline Hayes brings her own touches to classic American dishes. If you’re looking to switch things up, maybe for a lighter meal or a vegetarian focus, there are so many wonderful ways to go. It’s all about making these stuffed beauties your very own, perfect for your main dishes collection!

Vegetarian Quinoa Stuffed Acorn Squash

Want to go meatless? No problem! Just swap out the pork sausage for about 1.5 cups of cooked quinoa. You can also add some black beans or lentils for extra protein and texture. And instead of chicken broth, use vegetable broth to keep it totally vegetarian. I sometimes toss in some sun-dried tomatoes or chopped walnuts for an extra layer of flavor, and it is SO good! It’s a wonderfully healthy and satisfying option.

Hearty vs. Healthy Fillings for Stuffed Acorn Squash

See, we started with a hearty sausage and rice filling, which is fantastic! But if you’re aiming for something a little lighter, you could definitely use ground turkey or chicken instead of pork sausage. Load it up with more veggies like shredded zucchini or mushrooms, and maybe use brown rice or even farro. If you want to go super hearty, though? A little crumbled feta cheese or even some toasted pecans mixed into the filling before stuffing would be divine. It’s all about what you’re craving!

Make-Ahead and Storage for Stuffed Acorn Squash

You know, I’m a big believer in getting ahead, especially when the holidays are rolling around or when you just want to make weeknights a little easier. This stuffed acorn squash is totally preppable! You can totally make the sausage and rice filling a good day in advance. Just let it cool completely after cooking, then pop it into an airtight container in the fridge. That way, all you have to do when you’re ready to bake is reheat the filling slightly and stuff those gorgeous squash halves. For the squash themselves, you can pre-roast them maybe a day ahead too. Let them cool, cover them tightly with plastic wrap, and keep them in the fridge. Then, just spoon in the cold filling and bake until everything is heated through. It might take a few extra minutes since both components will be starting cold, but wow, does it save time! If you happen to have any leftovers (which is rare in my house!), just store them covered in the fridge for up to 3 days. Reheat gently in the oven or microwave until warm. It’s like having a ready-made cozy meal waiting for you, almost as convenient as some of those meal prep ideas we’ve talked about!

Nutritional Information for Stuffed Acorn Squash

Now, a little note on the numbers: this is just an ESTIMATE, folks! Your mileage may vary depending on the exact sausage you use, how much oil you drain, and if you sneak an extra spoonful of rice. But generally, one stuffed half of this lovely acorn squash will give you approximately:

• Calories: 450
• Fat: 25g
• Protein: 20g
• Carbohydrates: 40g
• Fiber: 8g
• Sodium: 700mg

It’s a good mix of carbs for energy, protein to keep you full, and fiber to boot! Pretty great for a cozy meal, right?

Frequently Asked Questions about Stuffed Acorn Squash

Got questions about making the best stuffed acorn squash? I totally get it! It’s like that comfy sweater you pull out every fall – you want it to be just right. Here are a few things people often ask me, and hopefully, my answers help you rock this recipe! It always makes me think of those comforting dishes that feel like a hug, much like the ones you’d find in a desserts section that just feel like home.

What temperature and time for roasted acorn squash halves?

For those beautiful roasted acorn squash halves, we’re looking at a nice hot oven at 400°F (200°C). You’ll want to roast them cut-side down for about 20 to 30 minutes. The goal is for them to be tender enough to pierce easily with a fork, but still hold their shape nicely. This initial roast is key before you stuff them! It’s part of what makes them so tender and delicious.

What are the best fillings for stuffed acorn squash?

Oh, the possibilities are endless! Our sausage and rice filling is a classic for a reason – it’s hearty and so flavorful. But if you’re feeling adventurous, try a vegetarian quinoa stuffed acorn squash with black beans and corn, or maybe a wild rice and mushroom mix for a really earthy flavor. Some people even love a turkey or chicken sausage filling, or a vegetarian option packed with lentils and spices. Whatever you choose, make sure it’s well-seasoned before stuffing!

Can I make this stuffed acorn squash vegetarian?

Absolutely! It’s super easy to make this a vegetarian delight. Just skip the pork sausage and swap it for something like cooked lentils, crumbled firm tofu, or even a plant-based sausage alternative. And instead of chicken broth, a good vegetable broth is perfect. Honestly, you can pack it with tons of veggies like spinach, kale, or roasted sweet potatoes for a super hearty and healthy vegetarian stuffed acorn squash. It’s just as delicious!

Share Your Stuffed Acorn Squash Creation!

I would just LOVE to hear how your stuffed acorn squash turned out! Did you try a different filling? Did it become a new family favorite? Leave a comment below and tell me all about it, or even better, snap a pic and tag me on social media! You can also find more ways to connect over on my contact page. Happy cooking!

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