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Photo of Apple and Sausage Stuffed Acorn Squash by Chez Christine

Apple and Sausage Stuffed Acorn Squash

Rated as 4 out of 5 Stars
19 made it  |  4 reviews   |  2 photos
12

Recipe by:

"When I think of fall, I think of squash. And although I came up with this recipe in the middle of summer, it's definitely a keeper! Definitely will be making this again. Would be a great side dish for Thanksgiving. Drizzle with maple syrup and enjoy!"
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Ingredients

1 h 20 m servings 119
Original recipe yields 12 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut side down on a baking sheet.
  2. Bake in the preheated oven until soft and browned, about 30 minutes.
  3. Mix apples, sausage, onion, raisins, poultry seasoning, ginger, cloves, celery seed, salt, and pepper together in a bowl. Spoon sausage mixture into the hollow of the acorn squash; place on the baking sheet.
  4. Bake in the preheated oven until sausage is cooked through and apples are soft, about 30 minutes.
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Footnotes

  • Cook's Note:
  • Turkey sausage can be substituted for pork sausage if desired.
  • Craisins® can be substituted for raisins if desired.

Nutrition Facts


Per Serving: 119 calories; 2.3 25 2.5 5 103 Full nutrition

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Reviews

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I made this according to the recipe but, since it was for just my husband and me, I used only one acorn squash and pared down the other ingredients accordingly. We both thought it was very tast...

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This was tasty! If you like sweet and savory, this recipe is for you. I came across this while doing an ingredient search for acorn squash and pork sausage. I had 1 squash on hand that needed to...

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This was very tasty, lots of great flavours that went together very well. I will definitely make this again. I did what someone else suggested and I cooked the sausage mix before I put it in t...

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I will definitely make this again. The ingredients in the stuffing worked well together. I did change the cooking procedure. I cooked the sausage firs, drained it, and then combined the stuffing...

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