Autumn Stuffed Acorn Squash Recipe

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

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.

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

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.

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