This dish will work with just about any sausage, but you may want to adjust the seasonings according to type. I love the way the flavors seep deep into the soft, sweet flesh of the squash-a great cold-weather meal!

Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish large enough to hold the 4 squash halves in one layer.

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  • Crumble sausage into a bowl. Add salt, cumin, black pepper, cinnamon, diced pepper, buttermilk or yogurt, chopped mint, and egg. Mix well, breaking mixture down to a paste-like consistency, 3 or 4 minutes. Mix in cooked rice.

  • Divide mixture among the squash halves. Sprinkle stuffing with a pinch or 2 of breadcrumbs and some grated cheese. Drizzle lightly with olive oil.

  • Cover dish loosely with aluminum foil, more tented than wrapped; foil shouldn't touch the tops of the stuffed squash.

  • Bake in preheated oven for 1 hour. Remove foil and bake until top is golden brown and squash is soft and tender, 30 to 45 minutes.

Nutrition Facts

324 calories; protein 15.6g 31% DV; carbohydrates 40.3g 13% DV; fat 12.3g 19% DV; cholesterol 85.9mg 29% DV; sodium 392mg 16% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/25/2017
This deserves a big WOW! Made this last night using a good quality hot italian sausage basmati rice and fresh mint from my garden. Didn't have any milk or yogurt on hand so I used sour cream instead. Since it was just me I cut up just one acorn squash then used all the stuffing to over stuff both halves. Cooking time took a little longer than expected but that may just be my oven or possibly because they were overstuffed (the top of the acorn squash was completely covered in sausage). Don't make the mistake of under cooking... you will know when they are done by the incredible aroma that fills your home. Do NOT skip the cinnamon and mint. The combination of hot sausage spices sweet acorn squash and long cooking time turned this into a mildly hot incredibly flavorful meal all by itself. Read More
(6)
18 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/25/2017
This deserves a big WOW! Made this last night using a good quality hot italian sausage basmati rice and fresh mint from my garden. Didn't have any milk or yogurt on hand so I used sour cream instead. Since it was just me I cut up just one acorn squash then used all the stuffing to over stuff both halves. Cooking time took a little longer than expected but that may just be my oven or possibly because they were overstuffed (the top of the acorn squash was completely covered in sausage). Don't make the mistake of under cooking... you will know when they are done by the incredible aroma that fills your home. Do NOT skip the cinnamon and mint. The combination of hot sausage spices sweet acorn squash and long cooking time turned this into a mildly hot incredibly flavorful meal all by itself. Read More
(6)
Rating: 5 stars
10/22/2016
Don't leave out the cinnamon. I am a long time fan of Chef John and this is my new favorite. I made a few changes but only because of what I had on hand. I used hot Italian sausage omitted salt and pepper omitted mint and buttermilk (didn't have any) used green bell pepper added one minced scallion (otherwise would have thrown it away) added some fresh thyme leaves from my sister's garden and increased total baking time to 2 hours because my squash was large. Read More
(4)
Rating: 5 stars
04/16/2017
Good stuff. I'll be making this again soon. I couldn't find any lamb sausage in my town so I used spicy Italian Pork sausage instead. I also found out you can eat the skin of the squash. It wasn't bad. Read More
(2)
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Rating: 4 stars
10/28/2016
This is really declicious and the portions were perfect--exactly enough stuffing to fill four acorn squash halves. It was a little too dry for my taste so the next time I would leave it covered longer and uncovered just a few minutes. Read More
(2)
Rating: 5 stars
09/13/2016
This was absolutely delicious! This recipe is healthier than others that call for a lot of cheese. The video made it easy to show prep. Next time I will try sausage and complementary herbs instead of lamb and mint. My husband likes lamb much more than I do. It's also a beautiful looking dish. Thank you Chef John! Read More
(1)
Rating: 5 stars
11/15/2017
Very unique and full of flavors! Next time I will use Italian Sausage vs ground beef for more spice. (I browned the beef before mixing with other ingredients and added some ground assagio cheese into mixture too.) I baked covered. Careful not to dry out your dish. Drissle some oil! Deliscious! Read More
(1)
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Rating: 5 stars
06/20/2017
Great recipe. I used seasoned chicken sausage and ommitted the cheese and breadcrumbs and added a little extra from the recipe and the flavor was great. this will make an amazing holiday casserole. Thanks for the recipe! Read More
(1)
Rating: 5 stars
12/02/2019
Delicious! True comfort food during dark days of winter. Smelled great while it was cooking and so delicious. Read More
Rating: 5 stars
08/18/2020
Absolutely wonderful! Too spicy for my wife though. I used hot Italian sausage, a brand that I wasn't familiar with. It definitely was a little spicy. It turned out well and she liked everything else. Read More