47.8 ° F
Full Weather
Sponsored By:

Stuffed Acorn Squash

  • Category: Side Dish, Vegetables
  • Submitted By:
  • Town/State: Sonora, CA
  • Serves: 6
  • Preparation Time: 20 minutes
  • Total Cooking time: 45 minutes

One of the seasonal bounties associated with the harvest months is winter squash. These are hard shelled vegetables in the gourd family with a typically orange, sweet flesh that compliments itself to roasting with butter and traditionally, brown sugar. This recipe instead uses the sweetness of the roasted squash as a counter point to a savory sausage stuffing made with cornbread, sautéed mushrooms and roasted garlic. This can also very easily be converted to a vegetarian meal by omitting the sausage with delicious results.

Amount Measure Ingredients
3 large acorn squash halved and seeded
2 12 oz boxes cornbread stuffing mix spice packet removed
3/4 lb sweet Italian sausage (omit for vegetarian recipe) browned and crumbled
2 cup sliced mushrooms, sautéed in butter until lightly browned
1 cup chicken, turkey, or vegetable stock
1 cup red onion, diced
1 cup celery diced
4 cloves roasted garlic chopped coarsely (wrap raw garlic cloves in tin foil and roast over high heat of stove until sweet smelling)
1 Tbsp vermouth
1 large egg beaten
    Salt and pepper to taste

To prepare:

Combine the stuffing mix, Italian sausage, mushrooms and the butter they were cooked in, celery, garlic and onions mix well to combine ingredients then add the stock, beaten egg, salt, pepper, and vermouth. Mix until well blended. Scoop into hollowed out squash shells and place on a baking sheet at 350 degrees for 30-45 minutes or until the squash is easily pierced with a fork. Serve immediately, garnishing with a sprig of sage.