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Dinner for 4

Stuffed Acorn Squash

Roasted acorn squash holds a savory sausage, wild rice, apple, walnut, and Parmesan filling.

$2.03per serving $$
60 minstart to table
4servings

AmericanBudgetFamilyDinnersFall

Ingredients

  • 2 tbsp + 2 tsp olive oil
  • to taste kosher salt and ground black pepper (optional)
  • 11 oz ground italian sausage
  • 1 small yellow onion
  • 2 ribs celery
  • 2 1/2 cloves garlic
  • 1 tsp each: dried sage and dried thyme
  • 2 tsp lemon juice (optional)
  • 1 small cooking apple
  • 1 1/2 cups cooked wild rice blend
  • 3/4 cup freshly grated parmesan cheese
  • 1/3 heaping cup toasted walnuts
  • 1/4 cup fresh italian parsley
  • 1 tbsp unsalted butter

Steps

  1. Heat the oven to 400 F, halve the squash, remove the seeds, and brush the cut sides with 2 teaspoons oil.
  2. Place the squash cut-side down on a baking sheet and roast for 30 minutes.
  3. Cook the sausage in a large skillet over medium heat until it reaches 160 F, then stir in the onion, celery, garlic, sage, and thyme.
  4. Add the apple, wild rice, lemon juice, Parmesan, walnuts, parsley, and butter, then cook for 5 minutes.
  5. Turn the squash cut-side up and fill the cavities with the sausage mixture.
  6. Bake for 10 minutes, until the filling is hot and the squash is tender.

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