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– Acorn squash – Cooked wild rice – Chicken stock – Onion – Fresh spinach – Ground Italian sausage – Dried cranberries – Pine nuts – Olive oil – Salt & Pepper – Marjoram


The first step in making acorn squash is to cut it open and clean out the seeds. Don’t throw them away, we’ll roast those later!

Rub the inside with a little olive or canola oil, sprinkle salt and pepper, then roast in the oven, cut side down, for about 30 minutes.

Don't throw the seeds away - clean them off, toss with oil, a pinch of salt and pepper. and roast them in the oven for a delicious, crunchy snack.

To make the filling: • Cook sausage and onion • Then add spinach, dried cranberries, rice and chicken stock. • Simmer for 10 minutes to let the flavors come together.

The filling will be cooked and ready to go when squash is done.   Then, stuff each half with sausage and rice filling and put back in the oven for another 10 minutes.

To serve it as a side, choose smaller acorn squash.  These smaller servings would be perfect for your holiday table.

For the full stuffed acorn squash recipe, visit our website!