Sausage-Stuffed Acorn Squash

Sausage-Stuffed Acorn Squash


  • 2 acorn squash

  • 1 stick melted butter, divided

  • 1 pound maple sausage

    1 box stuffing mix

  • 1 1/2 cups chicken stock

  • 8 ounces mushrooms, chopped

  • 1 medium onion, chopped

  • 3 cloves minced garlic

  • 1/4 cup dried cranberries

  • 1/4 cup toasted chopped pecans


1. Preheat oven to 350 degrees. Cut squash in half and hollow out inside stings and seeds. Cook in a pan with 1 inch of water, cut sides down, for 30 minutes.

2. Meanwhile, sauté onions and mushrooms until onions are softened and mushrooms are brown. Add garlic; cook and stir for 30 seconds. Remove from heat.

3. In a bowl, mix together raw sausage, uncooked stuffing mix, broth, 1/2 stick of melted butter, sautéed vegetables, cranberries and pecans. Season with salt and pepper to taste.

4. Remove squash from oven, drain pan, flip squash and brush with remaining melted butter. Fill cavities with stuffing mix.

5. Cover with foil and bake for 1 hour or until squash is tender. Remove foil and continue to bake uncovered for 15 minutes.

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