Apple and Sausage Stuffed Acorn Squash

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.

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.

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.

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!

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.

I know this is a fall recipe, but I made it this spring. I used turkey sausage and made it on the grill. Everything was wonderful, and the food had a nice smokey flavor. When I make it again I will use less clove though.

I prepared this the way that would extract more flavor from the ingredients. Cooking for 2, I halved ingredients except sausage and spices. Microwave the squash for 12 min in an inch of water in a covered bowl. Meanwhile, sauté the apples and onions in butter until golden, then add the full amount of sausage. Liberally sprinkle the poultry seasoning over the top, sprinkle the ginger but a little less...but way more than 1/8t! Do the same with salt and garlic powder, then add a few caraway seeds...skip the rest. I saved the raisons for a topping . Spray a pan with non stick, put in the squash and fill allowing extra to fall to the sides. Lightly sprinkle with shredded Mozzarella, place in 350 oven for 20 min until cheese melts and is browned,. Cool 15 min. Serve in bowls with toppings: Golden raisons, diced onions and apples, butter on the side for the squash at the bottom of the shell. It was so darn good, I and my brother taster can't wait to have it again!!

Healthy and to make. Husband complimented.

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.

Quite good-I would add some butter and grease the pan (and thought so originally), but I always follow a recipe if I am going to review~

good recipe. i couldn’t find the one i had used before which had you add cooked sausage. the only downside was that raw sausage doesn’t crumble and mix as thoroughly with the chunks of apple. the combination of apple, craisins and sausage with those spices was very nice!

No changes and I will definitely be making this recipe again.

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!

Absolutely delicious and very easy. I took some advice from other reviewers and cooked stuffing separately from squash. While it's pretty to serve in the squash half, we ended up removing all squash from skin and mixing with stuffing.

Delicious! I added more of each spice and only cooked one acorn. Loved the burst of flavour in the 'sausage' (I used beef and bison mix).

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.