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My review
Baked Stuffed Winter Squash
1
AJNYC
"Winter squash (acorn, kabocha, butternut) is baked, scooped out, and mixed with other ingredients, then stuffed back into the rind and baked. This dish has it all -- veggies, meat, and a natural sweetness and creamy consistency without any added sugar. I use pork sausage but you can substitute something lower in fat."
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Ingredients
1 h 20 m servings 466Original recipe yields 6 servings
- Adjust
- US
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Place squash halves cut side down in baking pans. Fill pans with about 1/2 inch water. Bake squash 40 minutes in the preheated oven, or until tender.
- While squash bakes, heat the oil in a skillet over medium heat. Place onions and celery in the skillet, and cook until tender. Stir in the sausage and thyme. Cook and stir until evenly brown.
- Remove squash from the oven, and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl, and mash with a potato masher. Mix in the cooked sausage mixture, egg, bread crumbs, raisins, and pecans. Scoop into the reserved rinds. Set stuffed squash in the baking dishes.
- Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until heated through.
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Reviews
Read all reviews 4049 Ratings
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Most helpful positive review
12/15/2006
This was a lot of work, but worth it. I downsized the recipe for two squashes, and used one orange acorn and one yellow acorn. I also used ground turkey instead of pork, a mix of chopped turni...
Most helpful critical review
1/4/2008
I liked this recipe, but only with my adjustments, thus the 3 star rating. I did not put raisins and pecans in it. I think the pecans would be good, but my family doesn't like raisins in savor...
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12/15/2006
This was a lot of work, but worth it. I downsized the recipe for two squashes, and used one orange acorn and one yellow acorn. I also used ground turkey instead of pork, a mix of chopped turni...
11/10/2009
Great Recipe! I used 2 buttercup squash and next time, I'll be cooking the squash in the microwave since the oven took way too long, and I burned myself on the water. I also left out the thyme...
11/20/2010
A good recipe. I will make this 1x/year. My husband kept saying: "It's interesting" meaning he prefers the traditional baked squash.
11/4/2006
My husband and I loved this recipe. The only change I made was that I used stove top stuffing instead of bread crumbs and mixed a half can of chicken broth in with the stuffing. Yummy.
3/5/2006
Great! I accidentally turned off the oven after the squash was cooked, but the last twenty minutes was sped up in the microwave. I also made my own bread crumbs by putting scraps of bread in t...
12/1/2005
Super easy and really good!! Looks impressive with little effort. I left out the raisins, and it was still perfect! Will make again.
11/22/2005
This was a delicious and easy meal! I didn't use the raisins or pecans because I didn't have any, but it would have been good with them. I'll make this again.
10/13/2011
This was awesome! I used less sausage, no celery (didn't have any,) added chopped apples, a sprinkling of crushed red pepper, and grated a little parmesan on top for last 5 minutes of baking. I ...
3/27/2011
This is hands down a delicious and elegant recipe to serve during the fall bounty of squash! So easy but still so tasty. I omitted the raisins and pecans and was still delicious.