Vermont Maple and Sausage Stuffed Acorn Squash

Margaret Rose Thompson profile picture
By Margaret Rose Thompson
AmericanDinnerBakingFallSquashDairy-Free Optional
Vermont Maple and Sausage Stuffed Acorn Squash styled food shot

Growing up on our Vermont farm, autumn meant celebrating the bounty of squash from our garden. This cozy stuffed acorn squash recipe combines sweet maple syrup from our family's trees with savory sausage and hearty wild rice - a combination that's gotten rave reviews at The Maple Kitchen for over two decades. It's the perfect way to welcome fall while making good use of seasonal ingredients.

Prep Time
20 min
Cook Time
45 min
Serves
4 servings
Difficulty
medium
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Ingredients

Ingredients

Equipment Needed

  • Baking sheet
  • Sharp knife
  • Measuring spoons
  • Measuring cups
  • Large skillet
  • Medium saucepan
  • Mixing bowl
  • Spoon

This recipe combines the natural sweetness of acorn squash with a savory-sweet filling that's both nutritious and satisfying. The key to success is choosing squash that feels heavy for its size and has a smooth, dull surface.

For a vegetarian version, substitute the sausage with 2 cups of chopped mushrooms and 1 cup of cooked lentils. You can prepare the squash and filling a day ahead - just reheat the assembled dish before serving.

Important Allergy Notice: While we strive to provide accurate ingredient information, please be aware that our recipes may contain common allergens such as peanuts, tree nuts, dairy, eggs, wheat, soy, shellfish, and fish. Always check ingredient labels carefully and consult your healthcare provider if you have any food allergies before preparing any recipe from this site.