Name: Stuffed Acorn Squash
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: Squash: 2 medium acorn squash (≈1½ lb/680 g each), halved and seeded; 2 tbsp olive oil; ¾ tsp kosher salt; ½ tsp black pepper; Stuffing base: 2 tbsp olive oil; 1 small yellow onion (1 cup/150 g), diced; 2 ribs celery (¾ cup/90 g), diced; 1 medium carrot (½ cup/65 g), diced; 2 garlic cloves, minced; Protein: ½ lb (225 g) Italian sausage, casings removed or plant-based sausage; Grains + mix-ins: 1 cup (170 g) cooked wild rice blend or 1½ cups (225 g) cooked quinoa; ½ cup (70 g) toasted pecans/walnuts, chopped; ½ cup (60 g) dried cranberries, chopped; ¼ cup (20 g) grated Parmesan or nutritional yeast; 2 tbsp parsley, chopped; 1 tbsp sage, chopped (or 1 tsp dried); 1 tsp thyme leaves (or ½ tsp dried); ½ tsp kosher salt; ¼ tsp black pepper; ¼–½ tsp red pepper flakes (optional); ⅓ cup (80 ml) low-sodium chicken or vegetable broth; Topping: ¼ cup (20 g) panko; 1 tbsp olive oil; pinch salt and pepper

Description

Roasted acorn squash halves filled with a savory wild-rice–sausage (or veg) stuffing, nuts, cranberries, herbs, and a crisp panko top.

Ingredients

Squash: 2 medium acorn squash (≈1½ lb/680 g each), halved and seeded; 2 tbsp olive oil; ¾ tsp kosher salt; ½ tsp black pepper
Stuffing base: 2 tbsp olive oil; 1 small yellow onion (1 cup/150 g), diced; 2 ribs celery (¾ cup/90 g), diced; 1 medium carrot (½ cup/65 g), diced; 2 garlic cloves, minced
Protein: ½ lb (225 g) Italian sausage, casings removed or plant-based sausage
Grains + mix-ins: 1 cup (170 g) cooked wild rice blend or 1½ cups (225 g) cooked quinoa; ½ cup (70 g) toasted pecans/walnuts, chopped; ½ cup (60 g) dried cranberries, chopped; ¼ cup (20 g) grated Parmesan or nutritional yeast; 2 tbsp parsley, chopped; 1 tbsp sage, chopped (or 1 tsp dried); 1 tsp thyme leaves (or ½ tsp dried); ½ tsp kosher salt; ¼ tsp black pepper; ¼–½ tsp red pepper flakes (optional); ⅓ cup (80 ml) low-sodium chicken or vegetable broth
Topping: ¼ cup (20 g) panko; 1 tbsp olive oil; pinch salt and pepper

Instructions

Par-roast squash. Heat oven to 425°F (220°C). Line a sheet pan. Brush squash cut sides with 2 tbsp oil; season with ¾ tsp salt and ½ tsp pepper. Place cut-side down. Roast 20–25 min until just tender and caramelized at edges.
Sauté aromatics. In a large skillet on medium, heat 2 tbsp oil. Cook onion, celery, carrot 6–8 min until soft and lightly golden. Add garlic 30 sec.
Brown protein. Add sausage; cook 5–7 min until browned. Drain excess fat, leaving ~1 tbsp. (For plant-based, cook 3–4 min to brown.)
Build stuffing. Reduce heat low. Stir in wild rice (or quinoa), nuts, cranberries, Parmesan (or nutritional yeast), parsley, sage, thyme, ½ tsp salt, ¼ tsp pepper, and flakes if using. Add ⅓ cup broth; simmer 1–2 min until moist, not wet. Taste and adjust.
Prep boats. Flip squash cut-side up. Scoop 1–2 tbsp flesh from each half; fold into stuffing. Lightly salt cavities.
Fill + top. Mound stuffing into shells. Mix panko with 1 tbsp oil, pinch salt and pepper; sprinkle on top.
Final bake. Lower oven to 400°F (205°C). Bake 15–20 min until tops brown and centers hit 165°F (74°C). Broil 1–2 min if needed. Rest 5 min.

Notes

Even sizing = even roasting; target ~1½ lb squash.
Layer salt at each stage.
Add broth in small splashes; stuffing should hold together without pooling.
Finish with lemon juice or sherry vinegar at the table for lift.
For gluten-free: use rice/quinoa and skip panko; top with toasted pumpkin seeds.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roast + Sauté + Bake
Cuisine: American

Nutrition

Serving Size: 1 stuffed half (main)
Calories: 680 kcal
Sugar: 16 g
Sodium: 800 mg
Fat: 44 g
Saturated Fat: 11 g
Unsaturated Fat: 33 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 9 g
Protein: 22 g
Cholesterol: 45 mg

Keywords: stuffed acorn squash, wild rice stuffing, sausage stuffed squash, vegetarian stuffed squash, holiday side