Name: Roasted Acorn Squash with Turkey Sausage and Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 acorn squash, sliced lengthwise in half and seeded; Olive oil, for brushing; Salt, to taste; Ground black pepper, to taste; 1 cup cooked brown rice; 6 uncooked breakfast turkey sausage links; 1 shallot, minced; 2 celery stalks, thinly sliced; 1 tbsp chopped fresh thyme; 1 generous tsp poultry seasoning; 2 tbsp chopped fresh parsley; 2 tbsp fresh lemon juice; 1/4 cup craisins (or more, to taste); 1/4 cup chopped pecans (or more, to taste); 1 tbsp unsalted butter

If you’re looking for a comforting, cozy dinner that screams fall flavors and won’t have you sweating over the stove for hours, you’re going to adore this Roasted Acorn Squash with Turkey Sausage and Rice Recipe. It’s that wonderful mix of sweet, savory, and a little bit of tang that makes every bite satisfying, especially when the weather turns crisp. Trust me, once you try this, you’ll want to make it your go-to meal for those chilly nights.

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Why You’ll Love This Recipe

Balanced Flavors: The combination of turkey sausage, sweet craisins, and nutty pecans creates a harmony that’s both comforting and exciting.
Simple Yet Impressive: This dish looks gourmet but comes together quicker than you’d expect—perfect for busy weeknights or weekend dinners.
Nutritious and Filling: Because it’s stuffed with brown rice and lean turkey sausage, this meal is hearty without being heavy.
Seasonal and Festive: Absolutely perfect for fall or winter—you’ll feel like you brought a little holiday magic to your table.

Two roasted yellow eggplant halves serve as a base, each hollowed to create a bowl-like shape with a slightly browned, soft yellow interior and a dark purple skin around the edges. Inside, a filling of cooked white rice mixed with small pieces of brown mushrooms, dark red dried cranberries, and green herbs fills the cavity, showing a mix of natural textures and colors. The dish is presented on a light wooden board with a smooth texture, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Picking the right ingredients makes all the difference here, especially since the flavors have to balance the earthy squash and rich sausage. I always grab fresh herbs and quality sausage for that fresher taste that really stands out.

Acorn squash: Look for firm squash without soft spots, about 1 to 1.5 lbs each, so it roasts nicely and holds its shape.
Olive oil: Use a good-quality extra virgin olive oil for roasting and sautéing to get that nice caramelization and depth of flavor.
Salt and ground black pepper: Essential for seasoning—feel free to adjust to your taste.
Cooked brown rice: Brown rice adds nuttiness and fiber, and using pre-cooked rice saves you time.
Breakfast turkey sausage links: I like to use turkey sausage because it’s leaner but still flavorful—you can get mild or spicy based on your preference.
Shallot: Adds a subtle sweetness and complexity that’s more delicate than onion.
Celery stalks: Thinly sliced for a bit of crunch and freshness.
Fresh thyme: Nothing compares to fresh herbs here—they brighten the whole dish.
Poultry seasoning: Adds traditional fall flavor with sage, rosemary, and other spices.
Fresh parsley: Adds color and a mild herbal pop at the end.
Fresh lemon juice: A splash balances the richness and brings everything to life.
Craisins: I love this sweet-tart dried cranberry option; it’s what gives the stuffing that irresistible hint of fruitiness.
Chopped pecans: Toasted pecans add a lovely crunch and buttery flavor that pairs perfectly with the sausage and squash.
Unsalted butter: Just a touch for richness when you sauté your sausage and veggies.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve had fun mixing things up with this Roasted Acorn Squash with Turkey Sausage and Rice Recipe depending on what’s in my pantry, and honestly, customizing it can make it feel like a brand-new dish every time you make it.

Vegetarian version: Swap turkey sausage for sautéed mushrooms or crumbled tofu with smoked paprika—it still tastes hearty and satisfying.
Spicy kick: Add red pepper flakes or switch to spicy Italian turkey sausage for a little heat; my family goes crazy for this version.
Grains swap: Try quinoa or wild rice instead of brown rice for different textures and flavors that complement the squash beautifully.
Nut free: Omit pecans and add toasted pumpkin seeds if you need a nut-free option; they bring a great crunch too.

How to Make Roasted Acorn Squash with Turkey Sausage and Rice Recipe

Step 1: Prepare and Roast the Acorn Squash

Start by preheating your oven to 400°F (200°C). Slice each acorn squash in half lengthwise and scoop out the seeds. I like to brush the flesh with olive oil and sprinkle a pinch of salt and pepper. Place them cut side down on a baking sheet lined with parchment paper or foil—that helps prevent sticking and makes cleanup easier. Roast for about 25-30 minutes until the squash is fork-tender and just starting to caramelize around the edges. You’ll know it’s perfect when a knife slides in easily without resistance, but the squash still holds its shape to be filled.

Step 2: Make the Turkey Sausage and Rice Stuffing

While the squash roasts, heat a skillet over medium heat with a tablespoon of butter and olive oil. Remove the turkey sausage from the casings and crumble it into the pan. Cook until browned and cooked through, about 6-8 minutes. Then add the minced shallot and sliced celery, sautéing until softened—usually 3-4 minutes. Toss in the fresh thyme, poultry seasoning, salt, and pepper and stir to combine. Next, add your cooked brown rice, craisins, chopped pecans, fresh parsley, and a good squeeze of lemon juice. Let it all cook together for a couple of minutes so the flavors marry. Taste and adjust seasoning—you might want a pinch more salt or lemon depending on your preference.

Step 3: Stuff and Finish Baking

Once your squash halves are roasted and cool enough to handle, flip them cut side up and spoon the sausage and rice mixture generously into each cavity. Return them to the oven (still at 400°F) and bake for another 10 minutes to warm the stuffing and meld the flavors. If you want, stick a little pat of butter on top of each stuffed squash for a rich finish that melts down nice and glossy.

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Pro Tips for Making Roasted Acorn Squash with Turkey Sausage and Rice Recipe

Don’t Overcook the Squash: Keep an eye on the roasting time to avoid mushy squash; you want it tender but still holding its shape to support the stuffing.
Cook Rice Ahead: I always make the brown rice a day or two in advance—it helps the rice keep its texture and prevents the stuffing from turning mushy.
Toast the Pecans: Quickly toasting the pecans in a dry pan before adding them to the stuffing amps up their flavor tremendously.
Adjust Sweetness with Craisins: If you like it sweeter, add extra craisins; if you prefer less sweet, reduce them—either way, it balances beautifully with the savory sausage.

How to Serve Roasted Acorn Squash with Turkey Sausage and Rice Recipe

The image shows two halves of roasted squash placed on a wooden board, each filled with a mixture of cooked white rice, chopped herbs, small pieces of brown nuts or meat, dark red dried cranberries, and green leafy bits. One half is in the front, slightly lifted by a silver fork to show the filling's texture and colors clearly, while the other half is blurred in the background. The edges of the squash have a light brown roasted texture, and the inside is bright yellow-orange. Small bits of the filling have fallen on the board around the squash. The background has a white marbled texture, and the photo is taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a little freshly chopped parsley or thyme on top for color and freshness. Sometimes I add an extra squeeze of lemon juice right before serving—it really brightens up the rich flavors and adds a subtle citrus zing that’s addictive.

Side Dishes

This roasted acorn squash meal shines on its own, but if you want to add sides, I love pairing it with a simple green salad dressed with vinaigrette or a bowl of roasted Brussels sprouts. A crusty slice of sourdough bread is also perfect to sop up any leftovers from the stuffing!

Creative Ways to Present

For holiday dinners or when I want to impress guests, I like to line the stuffed squash halves on a platter garnished with fresh herbs and drizzle a little reduced balsamic glaze around. It makes the dish look extra festive and adds a gorgeous contrast of colors and tangy sweetness.

Make Ahead and Storage

Storing Leftovers

After eating, I simply cover any leftover stuffed squash with foil or transfer them to airtight containers and refrigerate. They keep well for up to 3 days. I’ve found that the squash holds up wonderfully without getting too soggy.

Freezing

You can freeze the stuffing on its own if you want to prep ahead, but I prefer freezing fully stuffed squash halves individually wrapped in plastic, then foil on top, to protect from freezer burn. When you’re ready to reheat, thaw overnight in the fridge for best results.

Reheating

To reheat leftovers, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. Microwaving works too, but the oven keeps the squash texture intact and the sausage juicy.

FAQs

Can I use other types of squash instead of acorn squash?

Absolutely! Butternut squash or delicata squash also work great for stuffing. Just adjust the roasting time as needed since different squashes vary in size and density.
Is it necessary to cook the brown rice before stuffing?

Yes, cooking the rice ahead is important because raw rice won’t cook properly inside the squash. Using leftover or pre-cooked rice saves time and ensures the stuffing has the perfect texture.
Can I make this recipe vegan?

Definitely! Replace the turkey sausage with a plant-based sausage or sautéed mushrooms, and swap butter for olive oil or vegan margarine. The craisins and nuts add plenty of flavor to keep it delicious.
What’s the best way to reheat stuffed acorn squash without it becoming mushy?

Reheating in the oven at moderate heat (around 350°F) helps maintain texture better than the microwave. Cover loosely with foil to keep moisture while preventing sogginess.
Can I prepare this recipe entirely ahead of time?

You can roast the squash and prepare the stuffing ahead, then assemble and warm just before serving. This two-step method is great for busy weeknights or holiday entertaining.

Final Thoughts

I absolutely love how this Roasted Acorn Squash with Turkey Sausage and Rice Recipe turns out every single time. When I first tried it, I was amazed at how the humble ingredients came together in such a comforting and flavorful way. It’s become a family favorite, especially during cooler months when you want something hearty but not heavy. You’re going to enjoy the combo of sweet, savory, and nutty textures, and the ease of pulling it together will surprise you. Give it a shot—you might just find your new seasonal go-to!