Savory Stuffed Acorn Squash

Any type of squash is delicious on a cold winter day. I happen to have a beautiful acorn squash today that I’ll be stuffing with some hearty vegetables and sweet Italian sausage.  It’s a simple meal that is not only delicious but very comforting.

Savory Stuffed Acorn Squash


1 Tablespoon butter

1 acorn squash

1 carrot, diced

2 stalks celery, diced

1 medium onion, diced

2 garlic cloves, pressed

2 cups seasoned bread crumbs

1 pound sweet Italian sausage

2 1/2 cups vegetable stock

1 teaspoon poultry season

Salt and Pepper

2 teaspoons brown sugar

1 Tablespoon butter

Parmesan Cheese, shaved


Preheat oven to 350 degress. Cut acorn squash lengthwise and scoop out inside.

Acorn Squash Scooped

Place face down in baking dish with one-inch of water. Cook uncovered for 20 minutes.

Acorn Squash Faced Down

Meanwhile, saute in 1 Tablespoon of butter onion, carrot and celery until tender. Add garlic. stir and remove from heat.

In a mixing bowl mix together bread crumbs, Italian sausage, vegetable stock, poultry seasoning and salt and pepper to taste.

Remove squash from oven, drain water and turn face up. Stuff squash with mixture and cover with foil. Cook for one hour or until squash is tender. Remove foil, sprinkle with brown sugar and butter and bake for another 15-20 minutes. Remove from oven a sprinkle freshly shaved Parmesan cheese. Serve.

Savory Acorn Squash



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