Real Recipes From Real Home Cooks ®

stuffed acorn squash

(1 rating)
Recipe by
Lynette !
Gulf Breeze, FL

Although technically this is a side, I think it can easily serve as a main dish. I think it brings all the flavors of Thanksgiving to the table.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For stuffed acorn squash

  • 3 md
    acorn squash
  • 1/2 lb
    mild italian sausage
  • 1/2 c
    onion, chopped
  • 1/4 c
    celery and celery leaves, chopped
  • 1 1/2 c
    day old corn bread, crumbled (may sub cornbread stuffing mix)
  • 3 Tbsp
    fresh parsley, chopped
  • 1/4 tsp
    dried whole thyme
  • 1/4 to 1/2 c
    chicken broth
  • 1/2 c
    pecans, chopped
  • 1/4 tsp
  • 1/8 tsp
    ground white pepper
  • 1 dash
    ground nutmeg

How To Make stuffed acorn squash

  • 1
    Cut the squash in half lengthwise; remove and discard seeds and membranes. Place squash, cut side down, in a 13 x 9 x 2 inch baking dish. Pour water into the dish to a depth of 1 inch. Bake at 350° for 35 minutes. Remove from the oven; drain well. Return the squash halves to the dish, cut side up. Set aside.
  • 2
    Remove casings from sausage; saute sausage in a large skillet over medium heat until browned, stirring to crumble the meat. Remove the sausage with a slotted spoon, reserving the drippings. Set the sausage aside.
  • 3
    Saute onion and celery in the drippings in the skillet until tender. Drain, discarding the drippings. Place the sauteed vegetables in a large bowl. Add reserved sausage, cornbread, parsley, and thyme stir well. Add the chicken broth; stir until the dry ingredients are moistened. Add and remaining ingredients; stir well.
  • 4
    Spoon the cornbread mixture evenly into the squash cavities. Bake at 350° for 15 to 20 minutes or until the squash is tender and the stuffing is thoroughly heated.