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Sausage Stuffed Acorn Squash


Acorn squash stuffed with pork sausage, mushrooms, eggs, onions and Romano cheese. Dinner is ready in only an hour!

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Rate this recipe 4.6/5 (43 Votes)


  • 4 acorn squash, halved and seeded
  • 2 tablespoons butter, melted
  • 2 tablespoons dark brown sugar
  • 1 pound pork sausage with sage
  • 3/4 onion, finely chopped
  • 1 celery rib, finely chopped
  • 4 ounces portabello mushrooms, chopped
  • 2 apples, cored and chopped (Macintosh, Macoun)
  • 1 cup garlic and herb breadcrumbs
  • 1/2 teaspoon sage
  • 1/2 teaspoon thyme
  • 1 teaspoon kosher salt
  • Ground black pepper, to taste
  • 1 egg, beaten
  • 2 tablespoons fresh parsley, chopped
  • 1 egg, beaten
  • 2 tablespoons fresh parsley, chopped
  • 1/4 to 1/3 cup Romano cheese, shredded


Servings 4
Preparation time 10mins
Cooking time 60mins


Step 1

Cut clean acorn squash in half, scoop out the seeds.Combine the melted butter with brown sugar; brush over cut sides and cavity of squash.

Bake in a large roasting pan, cut side up, at 400°F for 45 minutes, until squash is tender yet still holds its shape.

Make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from fry pan. ( if you do not have 2 tablespoons of drippings,add extra virgin olive oil to make up the difference). Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.

Combine the pork, vegetables, and breadcrumbs in a large bowl.Add sage, thyme, salt and pepper. Stir in egg and parsley.

Fill the squash halves with stuffing-they should be slightly mounded. Return to oven and bake, covered, for 20 more minutes, until the egg is set.

Garnish with shredded Romano cheese and place in oven for 5 minutes

Serve and enjoy!

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