If you’re ready for a fall dish that tastes like comfort and looks like you spent all day cooking (spoiler: you didn’t), this one’s for you!
Savory stuffed acorn squash brings together roasted squash, hearty sausage or wild rice, and just enough herbs to make your kitchen smell amazing.

It’s the perfect cozy dinner for cool evenings at the lake — and beautiful enough for guests!

🧄 Ingredients

  • 2 medium acorn squash, halved and seeded

  • 2 Tbsp olive oil

  • Salt & pepper, to taste

  • ½ lb Italian sausage (or use a mix of mushrooms and lentils for vegetarian)

  • ½ onion, diced

  • 1 celery stalk, diced

  • 1 apple, peeled and chopped

  • 1 cup cooked wild rice (or brown rice or quinoa)

  • ¼ cup dried cranberries or chopped pecans (optional)

  • 1 tsp dried thyme

  • ½ tsp sage

  • ½ cup shredded Parmesan or Swiss cheese

👩‍🍳 Directions

1️⃣ Preheat oven to 400°F. Brush squash halves with olive oil and sprinkle with salt and pepper. Roast cut side down on a parchment-lined baking sheet for about 25–30 minutes, until tender.
2️⃣ While the squash roasts, sauté sausage, onion, celery, and apple in a skillet until golden and fragrant.
3️⃣ Stir in rice, herbs, cranberries, and half of the cheese. Taste and adjust seasoning.
4️⃣ Turn roasted squash cut side up, stuff with filling, and sprinkle with the remaining cheese.
5️⃣ Return to oven and bake another 10–12 minutes until bubbly and golden.

Serve warm — preferably with a cozy blanket and a view of Lake Conroe. 😉

🌟 

Like a perfectly stuffed squash, the best homes are about balance — warmth, comfort, and a space that fits just right.

Whether you’re dreaming of a lake view, golf course mornings, or a kitchen made for fall cooking, I’d love to help you find your perfect home recipe.

For all your real estate needs, get Jacque!
Serving Montgomery, Lake Conroe, DFW & beyond.