Sausage Stuffed Acorn Squash

Marcia McCance


Acorn squash was one of my favorite foods when I was growing up. I liked it plain, roasted, with butter and salt and pepper in the well, no sugar, just like my mother always made it. So delectable...

This one stuffed with sausage and pineapple sounds pretty good too.

From Mom's Woman's Day "Collector's Cookbook," 1975



★★★★★ 4 votes



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  • 2 medium
    acorn squash, halved and seeded
  • ·
    water for steaming
  • 1 Tbsp
    butter, melted
  • 1/2 lb
    sausage meat (any)
  • 1/2 medium
    onion, chopped
  • 1/2 c
    celery, chopped
  • 1 c
    soft bread crumbs or panko
  • 1 can(s)
    (8 ounce) crushed pineapple in juice, undrained
  • to taste
    salt and pepper

How to Make Sausage Stuffed Acorn Squash


  1. STEAM THE SQUASH IN OVEN: Place squash halves cut side down in shallow roasting pan. Add water to about 1/4-inch depth.
  2. Bake 400 F oven 25 minutes -- remove from oven and turn cut side up in pan. (To keep halves steady, place clean jar lids in pan and set squash halves in lids.)Brush edges with butter.
  3. STUFFING: In skillet saute onion, celery and sausage until lightly browned. Drain the fat
  4. Add crumbs, pineapple, salt and pepper, then spoon into squash halves.
  5. Bake 400 F 25 minutes or until squash is fork-tender.

Printable Recipe Card

About Sausage Stuffed Acorn Squash

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom

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