As I write this, it’s the middle of winter in Montana. Given the season, I thought it only right to whip up some dishes using winter squash. Acorn squash is technically classified as a winter squash though it is in the same family as summer squash like zucchini.
You can add a number of things to this stuffing mixture if you’d like. I thought about adding green beans, bell peppers, and jalapeños but I opted to keep things simple.
Importantly, you’ll realize that the seed pocket doesn’t have a lot of room for stuffing so it’s important to scoop out some flesh when the squash comes out of the oven.
Acorn Squash and Wild Rice Stuffing
- 2 acorn squash
- 1 cup cooked wild rice make according to wild rice instructions
- 2 tbsp avocado oil can substitute sunflower oil or olive oil
- 1 lb wild game sausage can substitute ground meat
- 3 cloves garlic minced
- 1/4 cup green onions sliced
- 1/2 cup fresh spinach optional
- salt & pepper to taste
- If wild rice is uncooked, prepare wild rice according to instructions
- Cut acorn squash in half and scoop out seeds. Brush with oil and turn cut side down on a cookie sheet. Bake at 425° for 20 minutes or until flesh is tender.
- Brown ground sausage on medium heat. When fully cooked, add garlic and cut wild onions. If including spinach, add fresh spinach to pan and stir until wilted.
- Remove squash from oven and turn squash so cut side is up. Allow squash to cool for 10 minutes so it will be easier to work with. You may have to cut the bottom so squash will sit flat.
- With a spoon, enlarge the “bowl” part of the squash. The larger the hole, the more filling it will hold.
- Add wild rice to meat mixture and mix. Gently scoop stuffing into squash and sprinkle with salt, pepper and chili powder (optional).
- Bake at 425° for 5 more minutes until top of squash is golden brown.