Sausage and Rice-Stuffed Acorn Squash

Great taste & presentation. Easier to cook the rice & squash beforehand

roasted half rings of acorn squash about 12 min at 400.   peeled after cooling.  diced and put into a big bowl with a rice lentil mix, sausage crumbles and green onion.  forgot the garlic, and meant to use dried apricots but they never made it.   used some parmesan cheese but no other.   i think a roasted sweet potato would be good in this too.  or the maple syrup that was mentioned !   threw in some fresh rosemary before serving.    will def make this again.  could use different grains and squashes.

This was very tasty. I used barley instead rice and sweet dumpling and delicata squash instead of acorn. I reduced the salt by 1/2 and could probably eliminate it. I also used chicken Italian sausage. I would definitely make it again.

We loved the combination of ingredients. I'm going to try another reviewer's suggestion and mix the filling with cubed squash.

I really liked the filling for the acorn squash. I think that the better the squash is, the better this meal is. I had 1 squash I thought had a ton of flavor to it and it was excellent with the filling. The other squash I bought was just so so and it seemed a tad bland and therefore didn't complement the filling as well. If you are used to doctoring up squash with butter and brown sugar, you may find that it isn't as sweet as you might like. However, if you like the taste of squash by itself, you will really like it. This recipe is definitely a keeper.

We get a good amount of acorn squash from our CSA, so this will probably be our go-to for our squashes. It seems like it's pretty flexible for adding or subtracting ingredients based on what you like and what you have in the fridge. I added a carrot, an apple, 1/2 pound of sausage, and a 1/4 tsp. of thyme. I skipped the swiss cheese and cranberries. Instead of stuffing the squash, I cut it up, mixed everything together, put it in a casserole pan, and drizzled it with a couple tablespoons maple syrup. AMAZING. I didn't need to add any salt or pepper, the thyme was enough.

Needs some tweaking, not sure what. Maybe the acorn squash needs to be blended with everything else in casserole type style. Maybe the fat from the sausage needs to baste into the squash. The dried cranberries added a lot, but it needs something else. It's on its way to something very good though.

Disappointingly bland tasting. Not sure what it needs, but the sausage mixture and squash just didn't complement each other and there wasn't a lot of flavor. Maybe I'd suggest a spicier sausage. I used mozzarella cheese in place of swiss since that is what I had.

My husband and I both really liked this recipe. We followed the recipe as written, except we used chicken sausage and added extra craisens. It had a lot of great flavor!

We did not find this to be dry at all--we grated our own Parmesan cheese, which makes much more than 1/4 cup for 1 oz because it grates so finely and is not packed down. I wonder if that made the difference between this and the other reviewer's experience? We did not use Swiss cheese, because I do not prefer it--so we used a little bit of mozzarella. It came out wonderfully, and not too salty as long as the filling was mixed with the squash while eating. Yum. I made two changes that are personal preference more than absolute: I halved the squash, scooped the seeds out, and THEN baked for 30 minutes at 425. Also, I only broiled it for 2 minutes at the end and the cheese was already browned and crispy.

Extremely dry! The Swiss did not go with the other flavors. For my taste this dish is too salty since the sausage and cheese are already salty. I added 1 T chopped sage (fresh) for additional flavor. This recipe needs considerable tweeking.