Go Back
+ servings
Sausage & Mushroom Stuffed Acorn Squash
Print Recipe
5 from 2 votes

Sausage & Mushroom Stuffed Acorn Squash

This Sausage & Mushroom Stuffed Acorn Squash is going to become your new favourite Thanksgiving main – it’s the perfect comfort food!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 547kcal

Ingredients

  • 4 acorn squash seeds scooped out and cut in quarters
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • tsp rosemary sage and thyme (dried or fresh...about 1-2each)
  • Salt & pepper to taste

Stuffing

  • 1 tbsp olive oil
  • turkey sausage see below
  • 2 shallots diced
  • 2 cloves garlic minced
  • 2 Portobello mushrooms diced
  • 1 cup Button mushrooms diced
  • 1 cup cremini mushrooms diced
  • 1/2 cup beef broth
  • 1 tbsp red wine
  • 1 cup cooked wild rice
  • 1/2 cup shredded parmesan cheese
  • 1 tbsp fresh chopped sage
  • 1 tsp fresh chopped thyme
  • 1 cup chopped kale
  • 1/2 tsp salt
  • 1/2 tsp pepper

Turkey sausage

  • 1 lb ground turkey
  • 2 tsp dijon mustard
  • 2 cloves garlic
  • 1 tbsp fennel seeds
  • 2 tsp chopped fresh sage
  • 2 tsp chopped fresh thyme
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • Preheat oven to 400 F. Cut acorn squash in half, then cut halves in half (you should come out with four quarters per squash and eight quarters total).
  • Brush squash with melted butter and brown sugar then sprinkle rosemary, sage, thyme, salt and pepper overtop. Bake in the oven for 30 min.
  • Meanwhile, make rice according to package directions in a rice cooker and chop up mushrooms. Mix together all ingredients for turkey sausage.
  • Heat olive oil in a large pan on med-high heat, then add turkey sausage mixture, breaking up into 1 inch pieces. Add shallots and garlic, sauteing for 3-4 min. Add mushrooms and saute another 3-4 min. Add beef broth, red wine and balsamic vinegar and simmer for 10 min until mushroom juices are mostly absorbed.
  • Add wild rice and parmesan cheese, cooking for another 2 min. Remove from heat and stir in sage, thyme, kale, salt and pepper.
  • Squash should be done cooking in the oven at this point so remove them and then stuff with the turkey sausage and rice mixture. There may be some leftover - you can freeze it to use for another time!
  • Bake squash with stuffing in the oven for 5 min, then serve!

Notes

Make the homemade sausage using ground chicken or pork instead.
Cut down on prep time by making the acorn squash filling beforehand.
Store the leftovers in the fridge for up to 5 days then reheat in the oven for 15-20 minutes at 350 F.
Freeze the cooked squash for up to a year and the cooked filling for up to 3 months.

Nutrition

Calories: 547kcal | Carbohydrates: 69g | Protein: 40g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1352mg | Potassium: 2395mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3565IU | Vitamin C: 70mg | Calcium: 366mg | Iron: 6mg