Can I use a different type of squash?

Absolutely! Acorn squash works wonderfully, though you might need smaller portions. Delicata squash is another great option just adjust cooking times accordingly.

What if I can't find wild rice?

Brown rice or even quinoa work well as substitutes. Just adjust the cooking liquid and time as needed. The texture will be different, but still delicious.

Can I make this ahead for a dinner party?

Yes! Prepare everything through the stuffing step, then cover and refrigerate. Pop it in the oven about 15 minutes before you want to serve.

How do I know when the squash is done?

A fork should pierce the flesh easily, and the edges should be slightly caramelized. Trust your nose too it should smell sweet and nutty.

Stuffed Butternut Squash with Wild Rice and Sausage

Name: Stuffed Butternut Squash with Wild Rice and Sausage
Prep time: 15 min
Cook time: PT-487917H8M57S
Total time: PT-487917H8M57S
Cuisine: American
Ingredients: 1 large butternut squash ((about 2 pounds) halved lengthwise, seeded); 1 tablespoon olive oil; 1/2 teaspoon kosher salt; freshly ground black pepper (to taste); 1/2 cup uncooked wild rice; 1 1/2 cups water or broth (for cooking the rice); 1 tablespoon olive oil; 1/2 pound fresh sweet Italian chicken or turkey sausage (casing removed); 2 cups loosely packed sliced mushrooms (such as button, shiitake, or baby bella); 2 cloves garlic (minced); 1/2 teaspoon kosher salt (plus more to taste); 2 cups loosely packed shredded kale; 1/4 cup apple juice sweetened cranberries; 1 tablespoon chopped fresh thyme leaves; Freshly ground black pepper (to taste)

Description

A hearty and flavorful stuffed butternut squash filled with wild rice, sausage, mushrooms, kale, and cranberries, perfect for a cozy and nourishing meal.

Ingredients

Scale

1 large butternut squash ((about 2 pounds) halved lengthwise, seeded)
1 tablespoon olive oil
1/2 teaspoon kosher salt
freshly ground black pepper (to taste)
1/2 cup uncooked wild rice
1 1/2 cups water or broth (for cooking the rice)
1 tablespoon olive oil
1/2 pound fresh sweet Italian chicken or turkey sausage (casing removed)
2 cups loosely packed sliced mushrooms (such as button, shiitake, or baby bella)
2 cloves garlic (minced)
1/2 teaspoon kosher salt (plus more to taste)
2 cups loosely packed shredded kale
1/4 cup apple juice sweetened cranberries
1 tablespoon chopped fresh thyme leaves
Freshly ground black pepper (to taste)

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Instructions

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Bake the squash. Spray the cut sides of the squash with olive oil and sprinkle with salt and pepper. Place them cut-side down on the baking sheet and bake for 15 minutes, then flip and bake another 30-40 minutes, until fork tender.
Meanwhile, while the squash bakes make the rice. In a small lidded saucepan, combine the rice, cooking liquid and salt and place over high heat. Bring to a boil, turn the heat down to low and simmer for 35-40 minutes, until tender. Drain any excess liquid and set aside.
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Crumble the sausage into a skillet and cook until lightly browned, but still pink in some areas.
Add the mushrooms, garlic and a pinch of salt, and cook, stirring until the mushrooms are soft, about 2 minutes. Stir in the kale, and cook until completely wilted, about 2 minutes.
Add the cranberries and 1 tablespoon of the chopped thyme and stir to combine. Season with salt and pepper and remove from heat. Toss with the prepared rice.
Once the squash is done, set it aside until cool enough to safely handle.
Cupping the sides of the squash with one hand so that it doesn’t tear, spoon out some of the flesh, leaving a 3/4” border around the sides and bottom.
Dice the remaining squash in small pieces and mix with the rice and sausage.
Divide the sausage mixture between the hollowed out squash halves and fill to the top, mounding in the middle if there is extra. Return to the oven to cook for another 5 minutes.
Arrange on a platter and serve immediately.

Notes

Best served warm straight from the oven. You can prepare the filling ahead of time for an easier assembly.

Nutrition

Serving Size: 1 serving
Calories: 314 kcal
Sugar: 12 g
Sodium: 624.5 mg
Fat: 7.5 g
Carbohydrates: 51 g
Fiber: 8 g
Protein: 16.5 g