Sweet acorn squash is packed full of rice, sausage, mushrooms, and herbs. This sweet and savory dish is warm, filling, and perfect for a cold winter day.
I love all squash but think acorn may be my very favorite. I love that you can practically turn it into dessert by loading it up with brown sugar and butter, or stuff it full of rice and sausage and make it an easy dinner! The sausage makes this a simple "all in one" meal for the meat eaters in your life but without the sausage, it'd also make a great side dish (especially at a holiday function).
If you haven't already had your fill of squash, don't miss your chance this year!
Sausage & Rice Stuffed Acorn Squash
3 acorn squash
1 lb mild Italian sausage
8 ounce mushrooms, chopped
1 tablespoon ground thyme
1 cup long grain white rice
2 cups chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper
Preheat oven to 400.
Carefully slice each squash in half lengthwise and scoop out the seeds. Place the halves skin side down on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 50-60 minutes or until soft.
Meanwhile, in a large deep skillet over medium-high heat, brown the sausage until nearly cooked through. In the last couple of minutes of cooking, add the chopped mushrooms and ground thyme. Continue cooking until the meat is no longer pink and the mushrooms are softened. Add the rice, stir well, and cook 1 minute. Add the chicken broth and stir to ensure all rice is submerged. Bring to a boil, cover, and simmer for 20 minutes or until rice is tender. Remove from heat and stir in Parmesan cheese.
Once squash is cooked, remove from the oven and reduce heat to 350. Scoop the cooked mixture into each half, filling as much as possible. Return to oven and bake for 20 minutes.