Real Recipes From Real Home Cooks ®

stuffed squash

Recipe by
Dennis Purcell
Ann Arbor, MI

I saw Laurie Sanders recipe of Acorn Squash with sausage filling, it looked so good and I had a fresh Acorn Squash out of the garden so I thought I would try it. But I had some other ingredients in the frig. and garden so I started to add to it using her directions. I am going to use this same filling recipe on Butter Nut, Butter Cup, Zucchini, and other types of squash

yield 4 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For stuffed squash

  • 2
    acorn squash
  • 4
    strips of bacon
  • 1
    granny smith apples
  • 1
    med. sweet onion
  • 1 stalk
    celery *
  • 2 c
    spinach or kale
  • 1/2 lb
    sweet and hot italian sausage mix *
  • 1/2 c
    panko bread crumbs *
  • 4 Tbsp
    brown sugar
  • 1/2 c
  • 1 md
  • 1 md
    pepper (i used hungarian)
  • 1/2 c
    cheddar cheese
  • 1/2 c

How To Make stuffed squash

  • 1
    Preheat oven to 400'F cut squash in half length wise. Butter Nut squash will have to be hollowed out along length some. Scoop out seeds. Use olive oil and rub cut surfaces and sprinkle with salt. Place face down on parchment paper and bake 35 min.
  • 2
    In a skillet brown the bacon and set aside to cool to eventually crunch into pieces. Add the sausage, diced: celery, onion, apple, pepper, mushrooms to skillet and cook until sausage is browned and others are some what softened add the crumpled bacon to the pan then add the spinach and cilantro to pan to wilt. Remove from heat, add and mix in the bread crumbs and brown sugar.
  • 3
    When the squash has cooked for 35 minutes add the mixture into the squash, pack down a bit and heap up a little. Add the tomatoes and cheese. Put back into 400'F oven for another 10 minutes.

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