Sausage-Stuffed Acorn Squash is the Weeknight Dinner You've Been Missing

Name: Sausage-Stuffed Acorn Squash is the Weeknight Dinner You've Been Missing
Prep time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/2 c. wild and brown rice blend; 1/4 c. dried cranberries; Kosher salt and freshly ground black pepper; 2 small acorn squash, halved and seeded; 3 tbsp. olive oil, divided; 1 yellow onion, finely chopped; 8 oz. sweet Italian sausage, casings removed; 2 cloves garlic, chopped; 1 tsp. fresh thyme; 1/4 c. flat-leaf parsley, chopped, plus more for serving

Here's a seasonal main that's healthy and tasty!

By Kate MerkerPublished: Oct 27, 2025

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sausage and wild rice stuffed acorn squash halves on a serving tray

Becky Luigart-Stayner

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

40 mins

Filled with seasonal ingredients— sausage, cranberries, and wild rice — sweet and succulent acorn squash become the perfect edible vessels for dinner. They're delicious as an all-in-one weeknight dinner on their own, but can also be served alongside a seasonal fall salad.

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Ingredients

1/2 cup wild and brown rice blend
1/4 cup dried cranberries
Kosher salt and freshly ground black pepper
2 small acorn squash, halved and seeded
3 Tbsp. olive oil, divided
1 yellow onion, finely chopped
8 oz. sweet Italian sausage, casings removed
2 cloves garlic, chopped
1 tsp. fresh thyme
1/4 cup flat-leaf parsley, chopped, plus more for serving

Directions

1. Step 1Place a rimmed baking sheet in oven and preheat to 425°F. Cook rice according to package directions. Remove from heat and fold in cranberries. Cover and let stand 5 minutes. Season with salt and pepper.
2. Step 2Meanwhile, cut a small piece from the outside of each squash (this will keep them from tipping over). Rub squash with 1 tablespoon oil and season with salt and pepper. Arrange on baking sheet, hollow sides down. Roast until tender, 25 to 30 minutes.
3. Step 3Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add sausage and cook, breaking into small pieces with a wooden spoon, until cooked through and beginning to brown, 6 to 7 minutes. Stir in garlic and thyme. Cook until fragrant, about 1 minute. Remove from heat and fold in parsley. Add rice and stir to combine.
4. Step 4Transfer squash to platter, hollow sides up, and fill with rice mixture. Garnish with parsley.