Vegetables Squash Winter Squash Acorn Squash Autumn Stuffed Acorn Squash 4.5 (17) 17 Reviews 11 Photos I only make this recipe in autumn since the flavors are so fall-like. The hint of maple syrup and warm cranberries really sets it off. This is nice enough for company and pairs wonderfully with crusty bread and a full bodied white wine. My hubby starts asking for it as early as late August! Submitted by CleopatrasCat Updated on January 14, 2022 Save Rate Print Share Close Add Photo 11 11 11 11 Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins Servings: 4 Yield: 4 halves Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 acorn squash, halved and seeded 1 ½ teaspoons dark brown sugar ¼ teaspoon ground cinnamon salt and ground black pepper to taste 1 tablespoon butter, cut in small pieces 1 (16 ounce) package maple-flavored breakfast sausage 1 cup cooked wild rice ½ cup dried cranberries ¼ cup chicken stock Directions Preheat oven to 350 degrees F (175 degrees C). Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces. Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes. Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes. Cook's Note: If maple-flavored sausage is not available, use regular flavor sausage and add 1 tablespoon maple syrup to sausage during cooking. I Made It Print 47 home cooks made it! Nutrition Facts (per serving) 506 Calories 28g Fat 49g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 506 % Daily Value * Total Fat 28g 36% Saturated Fat 10g 52% Cholesterol 73mg 24% Sodium 1085mg 47% Total Carbohydrate 49g 18% Dietary Fiber 5g 19% Total Sugars 17g Protein 19g 38% Vitamin C 29mg 32% Calcium 112mg 9% Iron 3mg 17% Potassium 1195mg 25% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.