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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