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.
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About Devon Dodgson

As a past Pacific Coast Harvest customer, and current Pacific Coast Harvest contributor, Devon shares recipes and wellness content to benefit the families we serve speaking as someone who’s “been there, done that”. Devon teaches music lessons, raises chickens with her husband, and loves cooking for family and friends.