Autumn Stuffed Acorn Squash
Ingredients
- Servings: 4
- 2 acorn squash, halved and seeded
- 1 1/2 teaspoons dark brown sugar
- 1/4 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
- 1/2 cup dried cranberries
- 1/4 cup chicken stock
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- 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.
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