I only make this recipe in autumn since the flavors are so fall-like. The hint of maple syrup and warm cranberries really sets it off. This is nice enough for company and pairs wonderfully with crusty bread and a full bodied white wine. My hubby starts asking for it as early as late August!
Ingredients
- 2 acorns squash , halved and seeded
- 1.5 teaspoons dark brown sugar
- 0.25 teaspoons ground cinnamon
- salt and ground black pepper to taste
- 1 tablespoon butter , cut in small pieces
- 1 package maple-flavored breakfast sausage , 16 ounce
- 1 cup cooked wild rice
- 0.5 cups dried cranberries
- 0.25 cups chicken stock
Instructions
-
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.
Nutrition Facts
Per serving
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