Stuffed Acorn Squash

Lynette !


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 vote

20 Min
1 Hr 10 Min


  • 3 medium
    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(es)
    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.

Printable Recipe Card

About Stuffed Acorn Squash

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern

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