Autumn Stuffed Acorn Squash is packed with a rice stuffing featuring chicken sausage, sage, apples, and thyme. You can serve it for dinner, then pack the extras for lunch, or make it ahead to freeze for the month.
Meanwhile, cook the rice according to the package directions and set aside.
Add the chicken sausage, breaking it up as it cooks, until cooked through, about 6 minutes. Add the apple, sage, thyme, broth, wine, and kale. Mix well and cook until the liquid evaporates, 10 to 15 minutes. Mix in the rice and remove from the heat.
→ FREEZE AND SERVE LATER: After stuffing the cavities, transfer to airtight containers or a large covered baking dish and transfer to the refrigerator or freezer. If reheating from frozen, let thaw in the refrigerator for 1 to 2 days. Reheat in the microwave for 3 to 4 minutes or in a 375° F oven for 20 to 30 minutes, until heated through.