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Stuffed Acorn Squash with Sausage and Rice

4 servings

Side Dish

Versatile Stuffed Acorn Squash with feta cheese and sausage.

The combination of feta cheese and sausage gives a savoury finish to every bite of this recipe. Extremely versatile, Stuffed Acorn Squash can be served as a side dish to complement your holiday dish or as a meal with a side salad. It’s the perfect comfort food for a crisp fall day.

Brown Rice

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  • 2 acorn squash, halved and seeded

  • 1 tbsp (15 mL) olive oil

  • ½ lb (225g) turkey sausage, casing removed

  • 1 onion, finely chopped

  • 1 red pepper, finely chopped

  • 1 cup (250 mL) brown rice

  • 2 cups (500 mL) chicken broth

  • ¼ cup (50 mL) fresh chopped parsley

  • 2oz (126 g) crumbled goat cheese


Step 1

  • Heat oven to 400F (200C).

Step 2

  • Rub cut squash all over with oil and place cut side down on a parchment-lined rimmed baking sheet.

  • Bake in oven until tender while preparing filling, about 30 minutes.

  • Remove from oven and cool slightly before turning over.

Step 3

  • In deep skillet, brown sausage meat, breaking up into small pieces with the back of a wooden spoon.

  • Transfer to plate.

  • Add onion and pepper to the skillet and cook until onion is tender and browned, about 7 minutes.

  • Stir in rice and cook until rice is coated, about 2 minutes.

  • Stir in broth, scraping any brown bit from the bottom of the pan.

  • Bring to boil, reduce heat to low, cover and simmer until most of the liquid has been absorbed, about 45 minutes.

  • Stir in reserved sausage, parsley and crumbled goat cheese and divide rice mixture evenly over the squash, packing slightly.

Step 4

  • Return to oven until heated through, about 15 minutes.

  • Serve with a crisp green salad.

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