Acorn Squash With Sausage Bread Stuffing Recipe

Name: Acorn Squash With Sausage Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large acorn squash, halved crosswise, seeds and fibers scooped out; 1 teaspoon unsalted butter; 1 medium onion, peeled and chopped; 12 ounces breakfast-style pork sausage; 2 teaspoons dried thyme; 1/2 teaspoon salt; Freshly ground pepper to taste; 1/2 cup toasted pecan halves; 4 cups of 1/4-inch cubes of lightly toasted sourdough bread; 3/4 cup chicken broth, homemade or low-sodium canned; 4 teaspoons chopped fresh Italian parsley

Servings: persons

3 large acorn squash, halved crosswise, seeds and fibers scooped out
1 teaspoon unsalted butter
1 medium onion, peeled and chopped
12 ounces breakfast-style pork sausage
2 teaspoons dried thyme
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 cup toasted pecan halves
4 cups of 1/4-inch cubes of lightly toasted sourdough bread
3/4 cup chicken broth, homemade or low-sodium canned
4 teaspoons chopped fresh Italian parsley

1
Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh.
2
Place in a large roasting pan and set aside.
3
Melt the butter in a large nonstick skillet over medium heat.
4
Add the onion and cook until softened, about 5 minutes.
5
Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain, about 8 minutes.
6
Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed.
7
Divide the stuffing mixture among the squash halves.
8
Add enough water to the roasting pan to make a depth of about 1/4 inch.
9
Cover the squash loosely with aluminum foil.
10
Roast until the squash is tender, about 45 minutes.
11
Place 1 squash half on each of 6 plates, garnish with parsley and serve immediately.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large acorn squash, halved crosswise, seeds and fibers scooped out, 1 teaspoon unsalted butter, 1 medium onion, peeled and chopped, 12 ounces breakfast-style pork sausage, and more.

Yes, Acorn Squash With Sausage Bread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Acorn Squash With Sausage Bread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions