Monthly Archives: December 2017

Stuffed Acorn Squash


  • 2 acorn squash, halved lengthwise and seeded
  • 3 tablespoons high heat cooking oil, divided
  • salt and pepper
  • 1lb chicken sausage with herb seasonings
  • 2 cloves garlic, minced
  • 4 ounces crimini mushrooms, rinsed and sliced
  • 1 Braeburn apple, diced
  • 1 cup breadcrumbs
  • 1 egg, beaten
  • 2 tablespoons fresh sage, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • parmesan cheese


  1. Preheat oven to 400°.
  2. Brush squash halves with 1 tablespoon oil and season with salt and pepper.  Bake cut side down for 35-45min until squash is tender.
  3. Meanwhile, brown sausage with remaining 2 tablespoons of oil.  Stir in garlic, and add mushrooms and sauté for about 4 minutes.  Stir in apple and cook for an additional 3 minutes.
  4. Combine sausage mixture and breadcrumbs in a large bowl.  Season with salt and pepper, and sage to taste.  Stir in the egg and parsley.
  5. Fill the squash halves with stuffing.
  6. Return to oven (350°) and bake for 20  minutes.
  7. Garnish as desired with parsley and parmesan cheese.