Autumn Stuffed Acorn Squash

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I only make this recipe in autumn since the flavors are so fall-like. The hint of maple syrup and warm cranberries really sets it off. This is nice enough for company and pairs wonderfully with crusty bread and a full bodied white wine. My hubby starts asking for it as early as late August!


  • 2 acorn squash, halved and seeded
  • 1 ½ teaspoons dark brown sugar
  • ¼ teaspoon ground cinnamon
  • salt and ground black pepper to taste
  • 1 tablespoon butter, cut in small pieces
  • 1 (16 ounce) package maple-flavored breakfast sausage
  • 1 cup cooked wild rice
  • ½ cup dried cranberries
  • ¼ cup chicken stock


Preheat oven to 350 degrees F (175 degrees C).

Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.

Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.

Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.

Preparation time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Servings: 4 – Yield: 4 halves



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