Autumn Stuffed Acorn Squash

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Arrange squash halves, cut-side up, in a roasting pan.

3. 3

   Run a fork through the meat of each half, creating grooves.

4. 4

   Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.

5. 5

   Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.

6. 6

   Heat a large skillet over medium-high heat.

7. 7

   Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

8. 8

   Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.

9. 9

   Spoon the sausage filling into each squash half.

10. 10

    Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.