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Stuffed Acorn Squash

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 2 servings.
Category
Vegetables
Course
Breakfast & Brunches
Lunch
Main Dish
Credit
Anna Green, Pearland, Texas
Sources
The Old Farmer's Almanac Readers' Best Recipes
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Stuffed Acorn Squash has become a fall staple: easy, original, delicious! It’s a dish that everyone enjoys—and is happy to have again.

The acorn squash is stuffed with ground sausage and apple, then baked in the oven. If you prefer, you can make this vegetarian by leaving out the meat. 

Tip: To make the squash stand upright, just cut off a slice from the bottom.

Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

Ingredients
1 large acorn squash, halved and seeded
olive oil, to taste
salt and freshly ground black pepper, to taste
1 pound ground sausage (plain pork)
1 apple or pear, cored and diced
Instructions

Preheat oven to 400°F. Line a baking sheet with aluminum foil.

Place squash, cut side up, on prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 to 45 minutes, or until flesh is tender.

In a skillet over medium heat, brown sausage. When cooked thoroughly, add apples and stir until fruit is softened. Season with salt and pepper.

Stuff cooked squash cavity with sausage mixture. Bake for 10 to 15 minutes more. Cool slightly before serving. 

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The Old Farmer's Almanac Editors

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Comments

Anne (not verified)

4 weeks ago

A plant protein can be used with the Apples; (Tofu; etc.)

Jill Odice (not verified)

3 years 2 months ago

I found that cooking the acorn squash and scooping the insides out after it is done works better. I tried the recipe as is and there was not enough room for the stuffing. I then scooped out the insides and mixed them with the sausage and apples and put that back into the shells. Much easier to eat and it tasted great! We did add some butter to it also.

Janet Wilton (not verified)

5 years 1 month ago

I made this for supper tonight. I made some very minor changes. I used butter instead of olive oil and drizzled the squash with real maple syrup before baking. The sweet buttery goodness really complimented the mellow squash and the sausage filling. Definitely a keeper!

Cheryle Brown (not verified)

5 years 1 month ago

I'm making this tonight, but I think I'm going to add a handful of Craisins into the stuffing too.

Karen May (not verified)

6 years 2 months ago

This was delicious! I made mine with hot Italian turkey sausage, nice contrast to the sweet squash and apples. Definitely one for the fall meal line up.