Courge farcie poulet et saucisse pomme

This stuffed acorn squash with chicken and apple sausage and wild rice is perfect for those crisp autumn evenings when you want a comforting dish that feels both hearty and a little bit special. The combination of smoky sausage, nutty wild rice, and the natural sweetness of roasted squash makes it a balanced meal that shines at any harvest gathering. A little warm maple glaze brings everything together with a subtle touch of sweetness that complements the savory elements beautifully.

I discovered this recipe during the first chilly days of fall and since then it has become a go-to for weekend dinners when I want something cozy yet impressive for guests.

Ingredients

• Acorn squash, medium size: prized for its sweet flesh and beautiful shape, pick firm squash without soft spots
• Olive oil: for roasting and sautéing, choose French extra virgin for excellent flavor
• Kosher salt: enhances natural flavors, substitute with sea salt if needed
• Freshly ground black pepper: freshly crushed for better aroma
• Smoked chicken and apple sausage: delivers smoky, subtly sweet flavor, opt for quality artisanal sausage
• Wild rice blend, uncooked: adds nutty texture and earthy taste, soak briefly if grain is very dry
• Chicken broth: use homemade or good quality store-bought for depth
• Small onion, diced: adds sweetness and body
• Celery stalks, diced: provides refreshing crunch and aroma
• Dried cranberries: bring a tart contrast, check for no added sugar for balance
• Ground cinnamon and nutmeg: warm spices that complement the savory and sweet components, buy fresh ground if possible
• Granulated chicken bouillon: concentrates flavor, substitute with a good broth powder if preferred
• Pure maple syrup: high quality Canadian or French maple syrup enhances glaze
• Unsalted butter: makes glaze creamy without extra salt

Instructions

Prepare and Roast the Squash:

Brush each halved acorn squash with olive oil and sprinkle with salt and freshly ground black pepper. Place them cut side down on a baking tray lined with parchment paper. Roast in a preheated oven at 200 degrees Celsius for 30 to 35 minutes until the flesh is tender and can be easily pierced with a fork. Roasting cut side down intensifies the natural sweetness through caramelization.

Cook the Wild Rice:

While the squash cooks, combine the wild rice blend, chicken broth, and granulated chicken bouillon in a saucepan. Bring everything to a boil then cover and lower the heat to a gentle simmer. Let the rice cook for 35 to 45 minutes until the grains are soft and broth is absorbed. Stirring should be avoided to keep the rice fluffy. Fluff the rice with a fork once done.

Sauté the Sausage and Vegetables:

Heat olive oil in a large skillet over medium heat. Add the smoked chicken and apple sausage after removing the casing, breaking it into small pieces. Cook 5 to 7 minutes until browned and cooked through. Remove the sausage and set aside. In the same skillet, add diced onion and celery. Sauté until softened and fragrant which takes about 5 minutes. This step builds essential flavor layers without browning the vegetables too much.

Combine Stuffing Ingredients:

Return the cooked sausage to the pan with the sautéed vegetables. Add the cooked wild rice, dried cranberries, cinnamon, and nutmeg. Mix gently to combine all flavors. Taste and adjust seasoning if needed. Remove from heat once everything is well blended.

Stuff and Bake the Squash:

Turn the roasted acorn squash so the cut side is facing up. Evenly spoon the prepared stuffing mixture into each cavity, mounding it slightly. Place them back in the oven at the same temperature and bake for another 10 to 15 minutes. The tops should become lightly golden and the stuffing heated through.

Prepare the Optional Warm Maple Glaze:

Melt unsalted butter in a small saucepan over low heat. Stir in pure maple syrup, a pinch of salt, and cinnamon. Let the mixture gently simmer for 2 to 3 minutes until warmed and slightly thickened. Drizzle the glaze over each squash half just before serving for an elegant touch that adds sweetness and shine.

One of my favorite parts about this dish is the quality of the smoky chicken and apple sausage, which creates such a perfect savory backbone. A dear family memory is sharing this dish while watching the leaves fall during a chilly November dinner, feeling warm inside and grateful for good food and company.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, cover loosely to keep the squash moist and avoid drying out the stuffing. The maple glaze can be stored separately and warmed fresh. For longer storage, the stuffing filling freezes beautifully.

Ingredient Substitutions

If you cannot find smoked chicken and apple sausage, turkey sausage with sage is an excellent alternative that maintains the flavor harmony with a lighter texture. Dried apricots can replace cranberries for a slightly different fruity note with similar sweetness and tartness. For an ancient grain variation, replace wild rice with farro which absorbs flavors nicely and adds a chewy bite.

Serving Suggestions

Pair this stuffed squash with a fresh green salad dressed in a bright vinaigrette to balance richness. A glass of lightly chilled white wine or a fruity rosé complements the autumn spices and sausage flavors. Consider serving a simple vegetable side such as roasted Brussels sprouts or steamed green beans to complete the meal.

Drizzle the warm maple glaze over each squash just before serving and enjoy with seasonal sides. This dish is best served warm and shared with family.

Common Recipe Questions

→ Quelle est la meilleure méthode pour rôtir la courge ?

Coupez la courge en deux, retirez les graines, badigeonnez d'huile d'olive, sel et poivre, puis déposez-la côté coupé vers le bas sur une plaque pour une cuisson uniforme et un caramel naturel.

→ Comment cuire le riz sauvage pour une texture parfaite ?

Faites mijoter le riz avec du bouillon de volaille à couvert sans remuer, puis laissez reposer hors du feu avant de l'aérer à la fourchette pour obtenir un riz léger et séparé.

→ Peut-on remplacer la saucisse de poulet et pomme ?

Oui, une saucisse de dinde au thym ou sauge apporte une touche herbacée tout en conservant une texture juteuse et savoureuse.

→ Comment préparer le glaçage à l’érable optionnel ?

Dans une petite casserole, faites fondre le beurre, ajoutez le sirop d'érable, cannelle et une pincée de sel, puis laissez mijoter doucement pour épaissir avant de napper la courge.

→ Quels substituts pour les canneberges séchées ?

Les abricots secs hachés sont un excellent substitut, apportant douceur acidulée et texture moelleuse au mélange de farce.