Sausage stuffed squash

Jennifer Chaiken


I love this in the fall. It works as a main dish (full portion) or as a starter (say, 1/4 squash per person).

★★★★★ 2 votes
4 as a main dish, 8 as an appetizer
1 Hr
1 Hr


squash - acorn or butternut, or one of each
1/2 c
rice, long-grain/wild rice blend (i use lundbergs)
1 lb
bulk sausage - pork or turkey
maple syrup to drizzle

How to Make Sausage stuffed squash


  • 1Cut squash in half. Scoop out seeds. Place cut-side down in a baking dish with enough water to come about 1/2 inch up the sides. Bake at 350deg for 30-40min. Take out and let cool.
  • 2While squash is baking, cook rice according to directions.
  • 3When rice is cooked and squash is cool enough to handle, scoop out the flesh of the squash into a bowl, leaving about 1 inch in the rind. Mix the cooked squash with the cooked rice and the sausage. Fill in the shells of the squash, drizzle with maple syrup to taste (1-2tbls over each maybe?) and bake in 350 oven for another 45min to an hour. Internal temp should be 165 by meat thermometer.
  • 4Optional additions:

    -- You can saute mushrooms and mix this in with the filling.

    -- Add chopped apples (fine chop, about 1/4inch dice)

    -- Add chopped onions to the mix, or saute them first and mix them in

    -- Switch out the grains, use barley, buckwheat, amaranth or quinoa

Printable Recipe Card

About Sausage stuffed squash

Main Ingredient: Pork
Regional Style: American
Dietary Needs: Dairy Free, Wheat Free
Hashtags: #squash, #rice, #sausage