Community recipe
Sausage-Stuffed Acorn Squash with Apple, Cranberry & Sage Rice
Tender roasted acorn squash holds a savory, lightly sweet filling of browned turkey sausage, nutty brown rice, tart cranberries, crisp apple, and fragrant sage. A splash of cider vinegar keeps the cozy flavors bright; serve a squash half per person for an easy, satisfying dinner.
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr 5 min
- Difficulty
- medium
Get ready
Ingredients
- 1 cup brown rice
- 2 cup waters
- 0.25 tsp fine salt
- 2 acorn squash, washed
- 1 tbsp olive oil
- 0.25 tsp fine salt
- 0.25 tsp black pepper
- 12 oz turkey sausages, casings removed if needed
- 0.5 yellow onion, finely chopped
- 1 apple, cored and diced
- 0.33 cup dried cranberry
- 1 tsp fresh sage, chopped
- 3 cup kales, washed, stems removed, and chopped
- 0.25 tsp fine salt
- 1 tbsp apple cider vinegar
- 0.5 cup sharp cheddar, shredded
Make it
Instructions
- 01
Start the rice and heat the oven
Set a rack in the center of the oven and preheat it to 400°F (200°C). Set out a rimmed baking sheet and a medium saucepan with a lid. Rinse 1 cup brown rice in a fine-mesh strainer under cool water until the runoff is mostly clear. Add it to the saucepan with 2 cups water and ¼ tsp fine salt. Bring to a boil over high heat, then cover and reduce to low; simmer for 35–40 minutes, until the grains are tender and the water is absorbed. Turn off the heat and let it stand, covered, for 5 minutes, then fluff with a fork. | Why: Starting the rice now lets it cook while the squash roasts.
- 02
Roast the squash halves
Wash and dry 2 acorn squash, then carefully cut each in half from stem to tip. Scoop out and discard the seeds and stringy centers. Brush the cut sides and cavities with 1 tbsp olive oil, then season with ¼ tsp fine salt and ¼ tsp black pepper. Arrange the halves cut-side down on the baking sheet and roast for 35–40 minutes, until a knife slides easily into the flesh and the edges are lightly browned. Remove the pan from the oven and turn the halves cut-side up. | Why: Roasting cut-side down helps the squash soften evenly and develop caramelized edges.
- 03
Cook the sausage, fruit, and greens
While the squash roasts, heat a large skillet over medium heat. Add 12 oz uncooked turkey sausage, removing casings first if needed, and cook for 6–8 minutes, breaking it into small crumbles until browned and cooked through to 165°F (74°C). If the pan is dry, add a small splash of water. Stir in ½ medium yellow onion, finely chopped, and 1 medium apple, cored and diced; cook for 3–4 minutes until softened. Add ⅓ cup dried cranberries and 1 tsp chopped fresh sage, then stir in 3 cups chopped kale and cook for 2–3 minutes, until just wilted. Season with the remaining ¼ tsp fine salt and a pinch of the measured pepper, if desired. | Why: Browning builds savory flavor, while the apple and cranberries bring a bright sweet-tart contrast.
- 04
Fold together the filling
Turn off the skillet heat. Add the cooked rice to the sausage mixture and fold until evenly combined. Stir in 1 tbsp apple cider vinegar and ½ cup shredded sharp cheddar until the cheese begins to melt. Taste a small spoonful and adjust the seasoning with a little more salt or pepper only if needed. | Why: The vinegar balances the rich filling, and the cheese helps it hold together.
- 05
Fill, finish baking, and serve
Spoon the filling evenly into the roasted squash cavities, mounding it gently. Return the pan to the oven for 10–12 minutes, until the filling is hot throughout and the squash is very tender. Let the stuffed halves rest on the pan for 5 minutes before serving one half per person. | Why: A brief final bake warms the filling through, and resting makes the squash easier to serve.
