Sage Butter Stuffed Acorn Squash with Wild Rice and Sausage

Why You’ll Love This Recipe

• Gluten-free comfort food that feels special but cooks with weeknight-friendly steps.
• Balanced flavors: sweet squash, toasty pecans, tart cranberries, savory sausage, and fragrant sage butter.
• Meal-in-a-boat presentation that’s perfect for holidays or cozy dinners.
• Flexible: make-ahead friendly and easily adapted for vegetarian or dairy-free diets.

Grocery List

• Produce: 2 acorn squash, 1 small onion, 2 ribs celery, 2 cloves garlic, fresh thyme, fresh sage, fresh parsley, 1 orange (for optional zest)
• Dairy: Unsalted butter
• Pantry: 100% wild rice, gluten-free pork sausage (meat counter), gluten-free low-sodium broth, gluten-free dried cranberries, pecans, pure maple syrup, olive oil, bay leaf, kosher salt, black pepper, ground cinnamon, red pepper flakes

Full Ingredients

For the Roasted Squash

• 2 medium acorn squash (1.5–2 lb each)
• 2 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Wild Rice

• 1 cup uncooked 100% wild rice, rinsed
• 3 cups gluten-free low-sodium chicken or vegetable broth
• 1 bay leaf
• 1/4 tsp kosher salt (or to taste)

For the Sausage and Filling

• 1 tbsp olive oil
• 12 oz gluten-free pork sausage, casings removed
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 ribs celery, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp ground cinnamon (optional, but lovely with squash)
• 1/4 tsp red pepper flakes (optional)
• 1/3 cup gluten-free dried cranberries, roughly chopped
• 1/2 cup pecans, toasted and chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp pure maple syrup (optional)
• Kosher salt and black pepper, to taste

For the Sage Butter

• 3 tbsp unsalted butter
• 8 fresh sage leaves
• Pinch of kosher or flaky sea salt

To Serve

• More chopped parsley, extra chopped pecans, and a few dried cranberries (optional garnish)
• Freshly ground black pepper

Step-by-Step Instructions

Step 1: Prep and roast the squash

Preheat the oven to 400°F (204°C). Line a rimmed sheet pan with parchment for easy cleanup. Halve the acorn squash from stem to tip and scoop out seeds. If needed, shave a thin slice from the bottom of each half so they sit flat. Rub the cut sides with 2 tablespoons olive oil and season evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place cut-side down on the pan and roast for 35 minutes, until the flesh is starting to collapse and the edges are golden.

Step 2: Cook the wild rice

While the squash roasts, combine wild rice, broth, bay leaf, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the grains are tender and many have split, 45–50 minutes. Drain off any excess liquid, remove the bay leaf, and fluff with a fork.

Step 3: Brown the sausage and sauté aromatics

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the gluten-free sausage, breaking it into crumbles, and cook until well browned, 6–8 minutes. Push sausage to one side (or remove to a plate). Add onion and celery to the skillet with a pinch of salt and cook, stirring, until softened and lightly golden, about 5 minutes. Stir in garlic, thyme, cinnamon, and red pepper flakes; cook 1 minute until fragrant. If removed, return sausage to the pan and toss to combine. Remove from heat.

Step 4: Build the stuffing

In a large bowl, combine the cooked wild rice, sausage mixture, dried cranberries, pecans, parsley, and maple syrup (if using). Toss well. Taste and adjust seasoning with salt and pepper. The mixture should be flavorful and moist; if it seems dry, splash in a tablespoon or two of hot broth or water.

Step 5: Stuff and bake to caramelize

Flip the roasted squash halves cut-side up. Divide the filling among the cavities, packing lightly and mounding it. Return to the oven and bake until heated through and the tops are beginning to crisp, 10–15 minutes. For extra color, broil on the top rack for 1–2 minutes, watching closely.

Step 6: Make the sage brown butter

Meanwhile, melt the butter in a small saucepan over medium heat. When foamy, add sage leaves. Swirl and cook until the butter turns deep golden and smells nutty and the sage is crisp, 2–3 minutes. Immediately remove from heat and season with a pinch of salt.

Step 7: Finish and serve

Transfer stuffed squash to plates. Spoon the sage brown butter generously over the rice and edges of the squash so it soaks into the cross-hatched flesh. Garnish with extra parsley, a few chopped pecans, and a couple of cranberries if you like. Serve hot.

Pro Tips

• Make cutting squash safer by microwaving whole squash for 60–90 seconds to slightly soften the skin before halving.
• Roasting cut-side down traps steam for tender flesh while caramelizing the edges—key for great flavor.
• Use 100% wild rice (not a blend) to keep it gluten-free and for the best chewy, nutty texture.
• Toast pecans for deeper flavor: 350°F (177°C) for 6–8 minutes or in a dry skillet over medium heat for 3–4 minutes.
• Gluten-free check: confirm sausage, broth, and dried cranberries are certified gluten-free and prepared away from gluten-containing items.

Variations

• Vegetarian and gluten-free: Replace sausage with 10 oz chopped cremini mushrooms sautéed in olive oil and increase pecans to 3/4 cup; use vegetable broth.
• Dairy-free: Swap the butter for extra-virgin olive oil; fry sage in oil until crisp and drizzle over the squash.
• Turkey sausage twist: Use gluten-free turkey sausage and add 1 diced apple to the onion and celery for a lighter, subtly sweet version.

Storage & Make-Ahead

Cook the rice and sausage mixture up to 2 days ahead; refrigerate separately in airtight containers. Roast squash halves up to 1 day ahead; cool, cover, and refrigerate. Stuff and bake 15–20 minutes at 375°F (190°C) until heated through. Leftover stuffed halves keep 3–4 days refrigerated; reheat at 350°F (177°C) for 15–20 minutes. Freeze individually wrapped stuffed halves for up to 2 months; thaw overnight and reheat at 350°F (177°C) for 25–30 minutes. Make the sage butter fresh just before serving.

Nutrition (per serving)

Approximate: 760 calories; 27g protein; 67g carbohydrates; 42g fat; 9g fiber; sodium varies by sausage and broth. These values are estimates.