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Sausage & Mushroom Stuffed Acorn Squash
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5 from 2 votes

Sausage & Mushroom Stuffed Acorn Squash

This Sausage & Mushroom Stuffed Acorn Squash is going to become your new favourite Thanksgiving main - 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!

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