This Sausage and Rice Stuffed Delicata Squash is made with some of the best and coziest flavors of the season. It’s stuffed with a brown rice, sausage, Brussels sprouts, and cranberry filling that’s satisfying and delicious!
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I have had the hardest time finding delicata squash this year, which is such a shame because it is my ultimate favorite fall squash! Why? It’s slightly sweet and nutty in flavor. The skin is edible, so prep is super easy! Plus, you can prepare it in so many ways – roast it, sauté it, or stuff it.
And that’s precisely what we’re doing today!
I had one delicata squash in the fridge and was lucky to find two others at another grocery store. So I decided to make delicata squash boats. This stuffed squash recipe is filled with some of the best flavors of fall. It’s a satisfying autumnal dish made with a tasty sausage and rice filling.
When I think about fall flavors, I think about everything that went into this dish – crumbled sausage, Brussels sprouts, onions, and dried cranberries. It’s cozy and delicious. Total fall comfort food!
Sausage and Rice Stuffed Delicata Squash
This dish is also pretty easy to make! After scooping out the middle of the delicata squash, it gets roasted in the oven. While the delicata squash is cooking, the rice mixture is prepared. Then, it gets spooned into the roasted squash before serving.
The first step in making this delicious fall recipe is roasting the squash. Cut the squash in half lengthwise and scoop out the seeds. Then, brush it with a little olive oil and season with salt and pepper.
Place the squash cut-side-down on a foil lined baking sheet. Cook at 350 degrees for 25-30 minutes.
Now we’re going to prepare the filling. Heat a skillet over medium. Remove the casing from the sausage links and add the sausage to the pan. Brown the sausage and crumble as it cooks. Once cooked, remove from the pan and set aside.
Wipe out the pan, add a tablespoon of olive oil and add the Brussels sprouts. Leave them undisturbed for about 5 minutes. Then, flip them over and repeat on the other side. Remove from the skillet and set aside.
Add the onions to the pan next and cook until softened. Add garlic and cook until fragrant.
Once done, add the Brussels sprouts and sausage back into the pan. Season with salt and pepper. Then, stir in the rice and cranberries.
Spoon the rice into the delicata squash and serve.
- 2 delicata squash, halved lengthwise, seeds removed
- 2 tbsp. olive oil
- 1 cup brown rice, cooked
- 2 links sweet Italian sausage
- 2 cloves garlic, grated or minced
- 1/4 cup onion, chopped
- 1 cup Brussels sprouts, washed and quartered
- 1/2 cup dried cranberries
- Salt and pepper, to taste
- Preheat oven to 350 degrees and prepare a large baking sheet with foil.
- Brush the squash with 1 tbsp. olive oil and season with salt and pepper.
- Place the squash cut-side-down onto the baking sheet and into the oven for 25-30, until the squash is tender.
- While the squash is cooking, prepare the rice filling. Heat a skillet over medium heat. Remove the casing from the sausage and add it to the skillet.
- Brown the sausage, crumbling it as it cooks. Once cooked through, remove it from the skillet and set aside.
- Wipe out the skillet and add 1 tbsp. olive oil. Then, add the Brussels sprouts, leaving them undisturbed for about 5 minutes. Flip and cook undisturbed for another 5 minutes. Remove from skillet and set aside.
- Add the onions to the pan and cook until caramelized. Then, add the garlic and cook until fragrant.
- Add the Brussels sprouts and sausage back into the pan. Season with salt and pepper. Then, stir in the rice and cranberries.
- Spoon the rice mixture into the squash and serve..
Hang on to that leftover rice! This recipe is a great way to use it up. While it's a fairly easy recipe to make, using leftover rice will get you one step ahead of the prep work! Then, just roast the delicata squash, brown the sausage, sauté the Brussels sprouts and onions, add the cranberries, and stuff the squash.
This recipe is also great as a side dish. Instead of stuffing the delicata squash, slice it in half-moons and roast. Then, prepare the rice mixture and add the delicata squash to it. Stir it up and serve!
Did you make this Sausage and Rice Stuffed Delicata Squash recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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