A delicious way to incorporate the flavors of fall. This acorn squash can be tweaked to your taste with other seasonings, but I recommend trying this variety first.


Recipe Summary

1 hr
1 hr 20 mins
20 mins
4 stuffed squash halves


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


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Dot cut sides and cavity of squash halves with butter. Sprinkle with allspice, salt, and pepper. Place squash in a large roasting pan, cut-sides up.

  • Bake in the preheated oven until squash is fork tender, yet still holds its shape, 30 to 40 minutes. Remove from the oven and lower heat to 350 degrees F (175 degrees C).

  • Meanwhile, fry pork sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate. Drain and discard all but 2 teaspoons of fat from the skillet. Add onion to the skillet, and saute until brown, about 4 minutes. Stir in apples, mushrooms, and carrot; saute until carrots are cooked but still firm, 5 to 7 minutes.

  • Add sausage and water to the skillet and bring to a boil. Stir in stuffing mix, cover, and remove from the heat. Allow to sit, undisturbed, for 5 minutes. Uncover and season with sage, salt, and pepper. Stir in egg and parsley. Distribute stuffing mixture amongst 4 squash halves, mounding up stuffing if necessary.

  • Cover and bake in the 350 degrees F (175 degrees C) oven until egg is set, about 20 minutes. Uncover, and bake for another 10 minutes.

Cook's Notes:

You can use original or sage-seasoned pork sausage.

Nutmeg can be used in place of allspice, and rosemary can be used in place of sage, if preferred.

Nutrition Facts

871 calories; protein 39.1g; carbohydrates 55.8g; fat 54.6g; cholesterol 178.9mg; sodium 2796mg. Full Nutrition