Fall Harvest Stuffed Squash with Pasture-Raised Sausage
September 7, 2025 • 0 comments
When the mornings turn crisp enough for a sweatshirt, I slip into Fall mode. Out come the soups, roasts, and cozy seasonal recipes. One of my favorite ingredients this time of year is squash - acorn, delicata, and all the unique heirloom varieties we find at local markets. They’re beautiful, hearty, and the perfect pairing for any of our grass-fed and pasture-raised sausages.
This recipe is one of those meals that looks impressive on the table but is simple enough for a weeknight dinner. Even better? It’s flexible. You can use sausage made from our pasture-raised chicken, pork, 100% grass fed beef, or even grass-fed lamb is perfect here too.
If you’re all about seasonal eating and supporting local farms, but also don’t have time to spend half your day in the kitchen - you should try this!
- Prep Time:
- Cook Time:
- Servings: 6–8
Ingredients
- (1-1.5 lb) Boneless Chicken Breast
- (40 oz) Pasture Raised Chicken Bone Broth
- (Measure with your heart) Homemade or store bought egg noodles
- (3-4 stalks) Celery, sliced
- (1 cup) Carrots, shredded or sliced
- (1 medium) Onion, diced
- (2-3 cloves) Garlic, minced
- (to season) Salt, Pepper, Thyme
- (optional) Add greens like chopped spinach, swiss chard, kale for an extra veggie pop!
Directions
- Preheat oven to 350°F. Halve or cut tops off squash, scoop seeds, rub with olive oil or butter, season lightly, and bake for 30 minutes until softened.
- While squash bakes, cook rice in broth and set aside.
- In a cast iron skillet, brown sausage with onion, carrot, celery, and garlic until meat is lightly browned and veggies are tender.
- Stir in cooked rice, a splash more broth if needed, and cheese (if using).
- Spoon filling into squash halves. Return to oven for 15–20 minutes until bubbly and tender.
Serve warm, straight from the oven—a true farm-to-table Fall dinner.
