Roasted Acorn Squash Halves with Sausage, Apple and Wild Rice Filling
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 45 min
- Cost
- $15.20
- Nutrition
- 480 cal · 24g protein
🍳 2 pans · Picky-eater safe bet: plain rice
Roasted Acorn Squash Halves with Sausage, Apple and Wild Rice Filling is a weeknight dinner that serves 4 and is on the table in about 57 minutes, for around $15 in groceries. You'll need 2 pans, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb bulk pork sausage
- 2 count acorn squash (about 1.5 lb each)
- 1 package microwave wild rice (8.8 oz pouch)
- 1 count large Granny Smith apple
- ½ count onion
- 1 stalk celery
- 1 tbsp vegetable oil
- ½ tsp poultry seasoning
Steps
- Cut acorn squash in half lengthwise, scoop out seeds, brush cut sides with oil, place cut-side down on a sheet pan, and roast at 425°F for about 40 minutes, until fork-tender.
- When the squash has about 15 minutes left, dice onion, celery, and apple. Heat oil in a skillet over medium-high heat and brown the sausage for 5 minutes, breaking it into small pieces until no pink remains (160°F). Drain extra fat.
- Add onion, celery, apple, and poultry seasoning to the sausage and cook 3 minutes, then stir in wild rice prepared according to package directions.
- Divide the sausage-rice mixture evenly among the 4 squash halves, return to the oven for 3 minutes, then serve one half per person.
- Picky eater tip: serve the roasted squash plain, with the sausage and rice on the side.
- Make-ahead tip: roast the squash and cook the filling up to 2 days ahead, store separately in the fridge, then fill and bake until hot.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 24 g
- Carbohydrates
- 46 g
- Fiber
- 5 g
- Sugar
- 11 g
- Fat
- 22 g
- Saturated fat
- 7 g
- Sodium
- 780 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop