Recipe for Stuffed Acorn Squash | Almanac.com

Stuffed Acorn Squash

Photo Credit
Becky Luigart-Stayner
Makes 2 servings.
Anna Green, Pearland, Texas
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Stuffed Acorn Squash has become a fall staple: easy, original, delicious! It’s a dish that everyone enjoys—and is happy to have again.

The acorn squash is stuffed with ground sausage and apple, then baked in the oven. If you prefer, you can make this vegetarian by leaving out the meat. 

Tip: To make the squash stand upright, just cut off a slice from the bottom.

Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

1 large acorn squash, halved and seeded
olive oil, to taste
salt and freshly ground black pepper, to taste
1 pound ground sausage (plain pork)
1 apple or pear, cored and diced

Preheat oven to 400°F. Line a baking sheet with aluminum foil.

Place squash, cut side up, on prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 to 45 minutes, or until flesh is tender.

In a skillet over medium heat, brown sausage. When cooked thoroughly, add apples and stir until fruit is softened. Season with salt and pepper.

Stuff cooked squash cavity with sausage mixture. Bake for 10 to 15 minutes more. Cool slightly before serving. 

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