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Tender roasted acorn squash boats are stuffed with a flavorful wild rice and sausage filling for a stunner fall side dish that goes great with roast chicken or turkey.
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5 from 3 votes

Wild Rice Sausage + Cranberry Acorn Squash Boats

Tender roasted acorn squash boats are stuffed with a flavorful wild rice and sausage filling for a stunner fall side dish that goes great with roast chicken or turkey.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 456kcal

Ingredients

  • 1 medium acorn squash cut in half and seeds scraped out
  • 2 tablespoons olive oil divided
  • Salt and pepper to taste
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 cup cooked wild rice
  • 2 chicken sausages thinly sliced
  • 1/3 cup dried cranberries
  • 1/4 cup chopped pecans
  • 2 tablespoons minced fresh parsley

Instructions

  • Preheat oven to 400F. Rub inside of acorn squash with 1 tablespoon olive oil and season with salt and pepper to taste. Roast squash at 400F 30-35 minutes or until tender. Remove from oven and set aside.
  • Heat remaining olive oil in a small skillet over medium-high heat. Add onion and garlic to pan and saute, 5 minutes until lightly browned. Stir wild rice, sausage, cranberries, pecans, parsley, and salt and pepper to taste into skillet.
  • Spoon rice filling into squash boats and bake boats at 400F 10 minutes or until heated through. Enjoy!

Nutrition

Calories: 456kcal | Carbohydrates: 46.3g | Protein: 14.1g | Fat: 25.7g | Saturated Fat: 4.7g | Polyunsaturated Fat: 21g | Cholesterol: 24mg | Sodium: 220mg | Fiber: 6.4g | Sugar: 2.6g