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As the leaves turn vibrant shades of orange and gold and the air becomes crisp, there’s a natural inclination to gather around warm, hearty meals that celebrate the flavors of the season. One such dish that embodies the essence of autumn is the Stuffed Acorn Squash with Sausage & Rice. This recipe not only showcases the beautiful acorn squash, but also combines savory Italian sausage, wholesome rice, and vibrant vegetables, making it a delightful centerpiece for any fall dining experience.

Stuffed Acorn Squash with Sausage & Rice

Embrace the flavors of fall with this delightful Stuffed Acorn Squash recipe featuring savory sausage and wholesome rice. As autumn leaves begin to fall, this hearty dish combines the natural sweetness of roasted acorn squash with robust Italian sausage, chewy rice, and vibrant veggies. Perfect for cozy family dinners or festive gatherings, this recipe not only nourishes but celebrates the season with its comforting blend of flavors and textures. Enjoy a wholesome meal that highlights seasonal ingredients while providing essential nutrients to keep you energized through the cooler months. Gather your loved ones and savor every bite of this comforting autumn delight!
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Ingredients
  

2 medium acorn squashes

1 pound Italian sausage (choose mild or spicy according to your taste)

1 cup cooked rice (white or brown)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup spinach, chopped (can use fresh or thawed frozen spinach)

½ cup dried cranberries

½ cup pecans or walnuts, roughly chopped

1 teaspoon dried thyme

1 teaspoon ground cinnamon

Salt and pepper, to taste

1 cup shredded mozzarella cheese (optional)

Olive oil for drizzling

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Squash: Slice the acorn squashes in half vertically and scoop out the seeds using a spoon. Drizzle the insides with olive oil and season generously with salt and pepper. Place the halves, cut-side down, on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the squash is tender when pierced with a fork.

      Cook the Sausage: In a large skillet over medium heat, add the Italian sausage. Use a wooden spoon to crumble the sausage as it cooks, allowing it to brown evenly. This should take about 5-7 minutes. Once browned, drain any excess fat from the skillet.

        Sauté Aromatics: Add the finely chopped onion and minced garlic to the skillet with the sausage. Sauté for about 3-4 minutes, stirring frequently, until the onion is soft and translucent.

          Combine Ingredients: Lower the heat and stir in the cooked rice, chopped spinach, dried cranberries, and chopped nuts. Season with dried thyme, ground cinnamon, salt, and pepper. Continue to mix for 2-3 minutes until the spinach is wilted and the mixture is heated through.

            Stuff the Squash: After the acorn squashes have finished roasting, carefully remove them from the oven. Turn each half cut-side up and use a spoon to fill them generously with the sausage and rice mixture, packing it in slightly.

              Add Cheese (Optional): If desired, sprinkle a portion of shredded mozzarella cheese atop each filled squash half.

                Bake Again: Place the stuffed squashes back in the oven and bake for an additional 15-20 minutes. Bake until the cheese is melted, bubbly, and slightly golden on top.

                  Serve: Once baked, remove the stuffed squashes from the oven. Garnish with fresh parsley, if using, and serve warm as a delightful centerpiece or side dish for your autumn meal.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings

                      - Presentation Tips: Place the stuffed squashes on a large serving platter, drizzled with a little extra olive oil or balsamic glaze for a beautiful shine.