cooked acorn squash on baking sheet

Stuffed Acorn Squash With Sage

2 acorn squash, halved and seeded

1 tablespoon butter, melted

1⁄4 teaspoon garlic salt

1⁄4 teaspoon ground sage

4 chicken apple sausages

1⁄2 cup onion, finely chopped

1 celery rib, finely chopped

4 ounces mushrooms, chopped (optional)

2 small apples, chopped 

1⁄2 teaspoon sage

salt and pepper


Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.

Bake in a large roasting pan or cookie sheet, cut side up, at 400 degrees F for 50 minutes to one hour, until squash is tender yet still holds its shape.

Meanwhile, make stuffing: Dice the sausage then saute with a little olive oil in a medium skillet until warmed through. Remove sausage to a bowl. To the skillet add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.

Combine the pork and vegetables in a large bowl.

Taste and season with sage, salt or pepper if needed.

Fill the squash halves with stuffing-they should be slightly mounded.

Return to oven and bake for 15- 20 more minutes until heated through.

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