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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut side down on a baking sheet.

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  • Bake in the preheated oven until soft and browned, about 30 minutes.

  • 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.

  • Bake in the preheated oven until sausage is cooked through and apples are soft, about 30 minutes.

Cook's Note:

Turkey sausage can be substituted for pork sausage if desired.

Craisins(R) can be substituted for raisins if desired.

Nutrition Facts

119 calories; protein 2.5g; carbohydrates 25g; fat 2.3g; cholesterol 5.5mg; sodium 102.8mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 5 stars
11/07/2018
I don’t typically review but this was delicious! Just the right amount of sweet and savory. I had mild Italian sausage and as others suggested I cooked it first with the onion, then added the apples, raisins and spices. It was out of this world good, perfect for a cold autumn evening. Read More
(4)
14 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/27/2017
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 tasty and that the seasonings complimented the ingredients well. The only problem is that the fat that comes from the pork as it is cooked stays in the squash shell. If you're sensitive to fat this may not be for you, but remember fat conveys flavor. Read More
(4)
Rating: 4 stars
10/29/2017
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 ingredients. These were then put into the halved and deseeded squash. I baked this (the squash was not precooked) until the squash was tender--30 + minutes. The whole process was no longer than the original and I was able to keep the any extra sausage grease out of my squash. Read More
(4)
Rating: 5 stars
11/07/2018
I don’t typically review but this was delicious! Just the right amount of sweet and savory. I had mild Italian sausage and as others suggested I cooked it first with the onion, then added the apples, raisins and spices. It was out of this world good, perfect for a cold autumn evening. Read More
(4)
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Rating: 4 stars
12/10/2016
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 be used up, and a half a tube of pork sausage - so basically I cut the recipe in half, but I probably had close to the full amount of sausage. I did need to bake it for about 45 minutes after adding the stuffing, to get the sausage cooked to 165 degrees. I covered them after the first 30 minutes, as the tops were getting a little brown, and I didn't want them to burn on top. I also used craisins, as the submitter suggested, as that's what I had on hand. Thanks for the recipe! Read More
(3)
Rating: 5 stars
12/14/2020
Delicious and fairly healthy. I found the maple syrup to be key. I used a very small quantity of sausage, mostly because I just don't like meat too much. Used a granny smith apple because that's what I had. Pricked the squash all over with a fork and then microwaved for a few minutes instead of baking. It was then very easy to cut in half. Sprinkled salt and pepper on the squash before stuffing. Sauteed the onion, sausage and apples before stuffing. But even though the apple pieces were quite small, they were still al dente after 50 minutes in the oven. Next time I will saute longer. I will make this again. Thank you for the recipe. Read More
Rating: 4 stars
12/17/2017
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 the oven. Read More
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Rating: 5 stars
10/20/2019
No changes and I will definitely be making this recipe again. Read More
Rating: 5 stars
12/24/2019
We LOVED this. We prepared it as the recipe suggested and we found it was filling and delicious. Can't wait to make it again! Read More
Rating: 2 stars
07/24/2020
This was just ok. No one else in my family liked it. I didn’t notice that it said 1 cup of pork sausage and saw the Jimmy Dean’s part and ended up adding the full 16 oz container/tube. Thank goodness. There still wasn’t enough. I served this with jasmine rice and it gave it an extra sweet taste. I would recommend making this into a casserole instead with chunks of squash, triple the sausage, add an extra apple, and add the jasmine rice either at the end or while cooking. I have no idea how to add it prior so I would just say add as a mix in. I won’t make it again though so good luck to everyone. I also didn’t care for the overpowering taste of the cloves, maybe by adding all of the extra stuff it wouldn’t be as strong. Read More