Baked Stuffed Winter Squash Recipe

Name: Baked Stuffed Winter Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 acorn squash, halved and seeded; 1 tablespoon olive oil; 1 medium onion, chopped; 1 stalk celery, chopped; 1 pound sweet Italian sausage; 1 teaspoon dried thyme; 1 egg, beaten; 1/2 cup dry bread crumbs; 1/2 cup raisins; 1/2 cup chopped pecans

Servings: persons

3 acorn squash, halved and seeded
1 tablespoon olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 pound sweet Italian sausage
1 teaspoon dried thyme
1 egg, beaten
1/2 cup dry bread crumbs
1/2 cup raisins
1/2 cup chopped pecans

1
Preheat oven to 350 degrees F (175 degrees C).
2
Place squash halves cut side down in baking pans. Fill pans with about 1/2 inch water. Bake squash 40 minutes in the preheated oven, or until tender.
3
While squash bakes, heat the oil in a skillet over medium heat. Place onions and celery in the skillet, and cook until tender. Stir in the sausage and thyme. Cook and stir until evenly brown.
4
Remove squash from the oven, and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl, and mash with a potato masher. Mix in the cooked sausage mixture, egg, bread crumbs, raisins, and pecans. Scoop into the reserved rinds. Set stuffed squash in the baking dishes.
5
Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until heated through.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3 acorn squash, halved and seeded, 1 tablespoon olive oil, 1 medium onion, chopped, 1 stalk celery, chopped, and more.

Yes, Baked Stuffed Winter Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Stuffed Winter Squash

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