Stuffed Acorn Squash

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Sweet and savory Stuffed Acorn Squash with a sausage, rice, and pear filling is destined to become one of your favorite fall dinner recipes!

Course Main Dish

Cuisine American

Keyword stuffed acorn squash

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 641kcal

Author Aubrey

Equipment

Ingredients

Roasted Acorn Squash

2 acorn squash
2 teaspoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
1 tablespoon maple syrup

Filling

1 tablespoon olive oil
2 carrots peeled and chopped
1 yellow onion peeled and chopped
4 cloves garlic minced
1 pound ground pork sausage
1 teaspoon dried sage
1 teaspoon salt
½ teaspoon pepper
2 pears cored and chopped
1 cup cooked rice (white or brown)

Instructions

Roasted Acorn Squash

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Set aside.
Cut the acorn squash in half horizontally. (This gives the finished product a pretty shape.) Scoop out the seeds and lay the squash cut side up on the prepared baking sheet.
Brush the inside of the squash with olive oil. Sprinkle with garlic powder, salt, and pepper.
Roast for 25 to 30 minutes until tender. Carefully drizzle the squash with maple syrup, and then roast for another 5 minutes.

Filling

While the squash roasts, add the olive oil to a large skillet over medium heat. Once hot, add the onions and carrots and cook for 2 minutes. Stir in the garlic and cook for 30 seconds.
Push the veggies to the outside of the pan and add the sausage to the center. Break up the meat and season with the sage, salt, and pepper. Cook until the sausage is cooked through and no longer pink.
Stir in the pear and rice. Cook, stirring often, until everything is warmed through.
Remove the roasted squash from the oven. Fill each half of the squash with sausage mixture so they are overfilled. Place the baking sheet back in the oven for 5 minutes. Remove from the oven and serve warm.

Notes

Depending on the size of your squashes, there may be extra filling. This can be divided among the plates and served on the side of the squash, or saved for later and reheated to eat by itself.

Nutrition