Sausage & Wild Rice Stuffed Acorn Squash

Our Sausage & Wild Rice Stuffed Acorn Squash is a cozy, cold-weather favourite that delivers big flavour in a wholesome, nourishing way. Roasted acorn squash becomes the perfect vessel for a hearty mix of savoury sausage, nutty wild rice, dried cranberries, and fresh herbs — a combination that feels both comforting and seasonal. Finished with a warm spiced glaze made with BeeMaid Honey, each bite has a subtle sweetness that balances the rich, earthy filling. It’s a healthy, satisfying meal that’s simple to prepare yet impressive enough for winter dinners, holiday gatherings, or any night you crave something hearty and full of fall flavour.

Nut Free

Ingredients

Recipe

Acorn Squash (halved and seeded)

2 Tbsp

Olive Oil

1 Tsp

Salt and Pepper

Wild Rice and Sausage Stuffing

12oz

Ground Sausage

1 Cup

Wild Rice (rinsed)

2 1/2 Cups

Chicken Broth

1 Tbsp

Olive Oil

White Onion (diced)

1/2 Cup

Dried Cranberries

1 1/2 Tsp

Dried Thyme

1/4 Tsp

Ground Cinnamon

1/2 Tsp

Ground Nutmeg

Honey Glaze

1/4 Cup

BeeMaid Honey

3 Tbsp

Unsalted Butter

1/4 Tsp

Cinnamon

1/2 Tsp

Salt and Pepper

Garnish

Pinch

Fresh Parsley

Directions

Preheat oven to 400F.
Brush olive oil over the acorn squash halves and season with salt and pepper. Place the halves on a parchment lined baking sheet face down. Bake until the acorn squash is tender and golden on its outer edges (approximately 35 minutes).
While the acorn squash are in the oven, add the wild rice and broth to a saucepan and bring to a boil. Reduce the heat until simmering. Place a lid on the saucepan and allow to cook for approximately 40 minutes, stirring every few minutes).
In a large skillet pan, set the heat to medium add the olive oil and sausage. Break up the sausage with a spatula until it forms a crumbly texture and allow the meat to brown for approximately 5 minutes.
Add in the diced onion and allow to cook for another 5 minutes. Reduce the heat to low and add in the thyme, cinnamon, nutmeg and dried cranberries.
Add in the cooked wild rice and mix all ingredients together.
Remove the acorn squash halves from the oven and allow to sit for 5 minutes. With a large spoon, generously add the wild rice stuffing mixture into each of the squash halves.
In a small bowl, add the BeeMaid Honey and unsalted butter. Place in the microwave for 1-2 minutes until the butter is melted and the honey is slightly runny. Add in the cinnamon, salt and pepper and stir together.
Drizzle the spiced honey butter mixture overtop of the stuffed acorn squash and top with fresh parsley before serving.