Acorn Squash with Wild Rice Pilaf and Polska Kielba

Name: Acorn Squash with Wild Rice Pilaf and Polska Kielbasa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Large Acorn Squash; 4 Tablespoons Butter, Softened; Salt To Taste; Ground Black Pepper To Taste; 1 Tablespoon Olive Oil; 1 Tablespoon Butter; 1/2 pounds Polska Kielbasa Or Similar Sausage; 1 whole Medium Onion, Diced; 1 cup Wild Rice With Other Rice/grains Blend; 2- 1/2 cups Chicken Broth; 1/2 teaspoons Poultry Seasoning OR 1 Teaspoon Minced Fresh Rosemary; Ground Black Pepper To Taste

Servings: persons

2 whole Large Acorn Squash
4 Tablespoons Butter, Softened
Salt To Taste
Ground Black Pepper To Taste
1 Tablespoon Olive Oil
1 Tablespoon Butter
1/2 pounds Polska Kielbasa Or Similar Sausage
1 whole Medium Onion, Diced
1 cup Wild Rice With Other Rice/grains Blend
2- 1/2 cups Chicken Broth
1/2 teaspoons Poultry Seasoning OR 1 Teaspoon Minced Fresh Rosemary
Ground Black Pepper To Taste

1
For the squash:
2
Preheat oven to 400 degrees F.
3
Cut the squash in half lengthwise.
4
Scoop out the seeds and discard.
5
Spread the cut surface and the seed cavity of each prepared squash half with a tablespoon of butter.
6
Sprinkle with salt and pepper.
7
Place squash, cut side up, in a 9 x 13 baking dish.
8
Pour water into the dish to about 1/4-1/2 deep.
9
Bake in the oven until tender when pierced with a fork, about 1 hour.
10
For the pilaf:
11
While squash is baking, prepare pilaf.
12
Heat a 3-quart sauce pot over medium heat; add olive oil and butter.
13
Add the kielbasa and saute for about 5 minutes.
14
Add the diced onion to the kielbasa and cook until onions are translucent.
15
Stir as needed to keep onions from burning.
16
Add the rice to the kielbasa and onions, stir to mix well.
17
Pour the chicken broth over the rice mixture and stir in the poultry seasoning or rosemary and a light sprinkle of black pepper.
18
Bring to a boil, turn heat to medium low and cover pot.
19
Simmer rice until broth is absorbed and rice is tender, about 45 minutes.
20
Spoon rice mixture into cavity of baked acorn squash.
21
Serve.
22
Note: This dish is hearty enough to use as a main course.
23
Serve with a side salad and rolls.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 whole Large Acorn Squash, 4 Tablespoons Butter, Softened, Salt To Taste, Ground Black Pepper To Taste, and more.

Yes, Acorn Squash with Wild Rice Pilaf and Polska Kielbasa falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Acorn Squash with Wild Rice Pilaf and Polska Kielbasa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions