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Herbed Stuffed Acorn Squash with Wild Rice and Sausage

herbed wild rice acorn squash and sausage
  • Prep: 30 mins
  • Cook: 1 hour 25 minutes
  • Serves: Halved squash
  • Yield: 4
This Stuffed Acorn Squash with Sausage, Sage, and Wild Rice recipe is perfect for a cozy and comforting meal. The combination of nutty wild rice, savory sausage, and aromatic sage make for a hearty and flavorful stuffing that’s sure to satisfy. And by using Idaho-grown and raised ingredients, you’re supporting local growers and enjoying a delicious meal that’s good for you too!


  • 2 acorn squash, halved and seeded
  • 1 cup Idaho wild rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces sausage, casings removed and crumbled
  • 1 tablespoon chopped fresh sage
  • Salt and pepper to taste


  • Preheat oven to 375°F

  • Place the acorn squash halves, cut-side up, on a baking sheet lined with parchment paper.

  • Rinse the wild rice thoroughly in cold water and drain.

  • In a medium saucepan, bring the water and salt to a boil. Add the wild rice and stir to combine.

  • Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the water is absorbed.

  • In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is soft and translucent.

  • Add the sausage and cook until browned and cooked through.

  • Stir in the cooked wild rice and chopped sage, and season with salt and pepper to taste.

  • Spoon the wild rice and sausage mixture into the acorn squash halves.

  • Cover the baking sheet with foil and bake in the preheated oven for 40-45 minutes, or until the squash is tender and the stuffing is heated through.

  • Serve hot as a hearty and satisfying main course.