Stuffed Acorn Squash

Craving fall squash?  This recipe is for you and it's even Gluten free & Dairy free.



2 large organic acorn squash

Avocado oil

1 lb nitrate-free ground sausage

2/3c. chopped organic apple

1/2c. organic cranberries

1/3c. chopped organic pecans

½ tsp organic thyme

½ tsp organic rubbed sage

One bunch of organic kale- washed, stems removed & chopped

1/4c. water

1c. cooked organic wild rice (1/2c uncooked rice cooked in 2c. of organic chicken broth)

2T organic maple syrup



Preheat oven to 400 degrees.  Wash and cut squash in half.  Scoop out seeds.  Brush squash insides with olive oil.  Place in a greased baking dish or pan and cook for 40 mins till tender. Fork will poke easily through.

In a large skillet, brown ground sausage.  Drain.  Add apple, cranberries, pecans, thyme and sage to sausage.  Cook for 5 mins or until apples are softened.  Add kale and water, cook until kale is wilted.  Mix in cooked wild rice and maple syrup and heat though.

Scoop mixture into squash and bake for another 10-15mins until heated through.  Serve immediately.  Serves 4.  


Optional method:  After cooking squash, scoop out insides and place in an 8x11 greased glass baking dish.  Layer the sausage mixture over the top of the squash and bake at 400 degrees until bubbly approx. 20 mins.

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