Ingredients
4
4 servings
- •2 acorn squash, halved and seeded
- •1 ½ teaspoons dark brown sugar
- •¼ 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
- •½ cup dried cranberries
- •¼ cup chicken stock
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 506
- Carbohydrate: 49g
- Fat: 28g
- Fiber: 5g
- Protein: 19g
- Sugar: 17g
Related Recipes
Stuffed Acorn Squash
Sausage and Beef Stuffed Acorn Squash
Festive Stuffed Acorn Squash
Curried Stuffed Acorn Squash
Wild Rice Stuffed Acorn Squash
Baked Acorn Squash
Sausage- and Pear-Stuffed Acorn Squash
Stuffed Acorn Squash Supreme
Moroccan-Style Stuffed Acorn Squash
Apple-Stuffed Acorn Squash
Baked Acorn Squash with Apple Stuffing
