Autumn Stuffed Acorn Squash
Description
Acorn squash stuffed with sausage, wild rice, and cranberries is the perfect autumn dinner that the family will be requesting year-round.
Ingredients
•
2 acorn squash, halved and seeded
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1 1/2 teaspoons dark brown sugar
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1/4 teaspoon ground cinnamon
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salt and ground black pepper to taste
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1 tablespoon butter, cut in small pieces
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1 (16 ounce) package maple-flavored breakfast sausage
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1 cup cooked wild rice
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1/2 cup dried cranberries
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1/4 cup chicken stock
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
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.
3
Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
4
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.
5
Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.