Autumn Stuffed Acorn Squash

Autumn Stuffed Acorn Squash

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CleopatrasCat 0

"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!"
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50 m servings 506 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1182 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • If maple-flavored sausage is not available, use regular flavor sausage and add 1 tablespoon maple syrup to sausage during cooking.


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I made some changes due to taste and what I had on hand. I used Johnsonville Italian Sausages in place of the breakfast sausage, different spices and white rice. I also added a trinity (red on...

This was good. I didn't have wild rice so I used the regular domesticated kind. The cooking time seemed low for the squash. I cooked at 375F for 40 minutes, and the meat was yielding but not ten...

I thought brown sugar with onion and garlic would be wierd, but this was very yummy. I wanted to add pecans, but I did not have any so I added some homemade whole cranberry sauce to the stuffing...

My family liked this fall dinner! I used regular bulk sausage and didn't add any maple syrup. I used about a cup of cooked brown rice. Instead of using chicken broth, I added a can of cream of m...

This recipe was good and very easy. I followed the recipe except that I used quinoa instead of rice, added walnuts and melted a little cheese on top. The combination of ingredients was tasty bu...

Very good, but it was a little too sweet in my opinion. I'm drawn to more savory main dishes, and this was not as much. The only change I made was to swap wild rice for brown rice. Husband enjoy...

Good, needs a bit of salt, but the cranberries give it a great zing!

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