Gluten Free Stuffed Acorn Squash
Roasted acorn squash makes the most naturally beautiful edible bowl, and filling it with savory Italian sausage, wild rice, dried cranberries, and toasted pecans turns a humble vegetable into a genuinely impressive dinner. The combination of earthy thyme, sage, and garlic running through the filling hits every cozy autumn note you want on a cool evening. One of the trickiest parts of eating gluten free is finding sausage you can actually trust — this recipe calls specifically for gluten free Italian sausage, so there's no guesswork or label-squinting required. The wild rice blend cooks low and slow in chicken broth, soaking up all that savory flavor before it ever meets the squash. Each half gets piled high with the filling and goes back into the oven just long enough to let the edges turn golden and everything meld together beautifully. This recipe serves four, making it a solid choice for a weeknight dinner that still feels special enough for company. A scatter of fresh parsley at the end adds a little brightness that ties the whole dish together.
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Learn more →Ingredients
4 servings
For the squash
- 2 medium acorn squash (about 1 ½ lb each), halved through the stem and seeds scooped out
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- ¾ cup wild rice blend, uncooked
- 1 ½ cups chicken broth
- 12 oz gluten free italian sausage, casings removed
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ½ tsp dried sage
- ⅓ cup dried cranberries
- ⅓ cup pecans, roughly chopped
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with aluminum foil.
- 2
Brush the cut sides and cavities of the acorn squash halves with 1 tbsp olive oil, then season with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on the prepared baking sheet and roast for 35–40 minutes, until the flesh is tender when pierced with a fork and the cut edges are golden.
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