White Pattern

Hillshire Farm® Smoked Sausage Stuffed Acorn Squash

Get festive for fall with this easy weeknight meal of tender acorn squash boats brimming with smoked sausage, brown rice, herbs, and Parmesan.

Smoked Sausage
  • 25min
  • 20min
  • 9
  • 4
  • 2 1 to 1 1/4-pound acorn squash
  • 4 tablespoons tablespoons water, divided
  • 1 package Smoked Sausage
  • 1/2 8.8-ounce pouch cooked whole grain brown rice (1 cup)
  • 3/4 cup finely shredded Parmesan cheese, divided
  • 2 teaspoons snipped fresh sage
  • 1 teaspoon snipped fresh thyme
  • 1/4 teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  1. Cut squash in half lengthwise; remove and discard seeds and strings.
  2. In a 2-quart baking dish, arrange two squash halves, cut sides down; add in 2 tablespoons of the water. Cover with vented plastic wrap. Microwave 7 to 10 minutes or until squash is just tender; keep warm. Repeat with the remaining squash halves.
  3. Meanwhile, in a large skillet, cook sausage over medium-high heat for 6 minutes or until browned, adding rice, 1/2 cup of the cheese, sage, thyme, and black pepper the last 2 minute of cooking.
  4. To serve, fill squash halves with sausage mixture. Sprinkle with remaining 1/4 cup cheese and drizzle with balsamic vinegar.