Name: Autumn Stuffed Acorn Squash
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Acorn squash, halved and seeded - 2; Dark brown sugar - 1 ½ teaspoons; Ground cinnamon - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Butter, cut in small pieces - 1 tablespoon; Maple-flavored breakfast sausage - 1 (16 ounce) package; Cooked wild rice - 1 cup; Dried cranberries - ½ cup; Chicken stock - ¼ cup

Ingredients for - Autumn Stuffed Acorn Squash

1. Acorn squash, halved and seeded 2

2. Dark brown sugar 1 ½ teaspoons

3. Ground cinnamon ¼ teaspoon

4. Salt and ground black pepper to taste ¼ teaspoon

5. Butter, cut in small pieces 1 tablespoon

6. Maple-flavored breakfast sausage 1 (16 ounce) package

7. Cooked wild rice 1 cup

8. Dried cranberries ½ cup

9. Chicken stock ¼ cup

How to cook deliciously - Autumn Stuffed Acorn Squash

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.

3 . Stage

Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.

4 . Stage

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.

5 . Stage

Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.