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


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

About this Recipe

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