Allrecipes home
Make Us Your Home Page
bookmark
Bookmark Allrecipes.com
New Users! Create your FREE Allrecipes.com recipe box.
 
print icon

Baked Stuffed Winter Squash

SUBMITTED BY: AJNYC PHOTO BY: ActuallyHolly

"Winter squash (acorn, kabocha, butternut) is baked, scooped out, and mixed with other ingredients, then stuffed back into the rind and baked. This dish has it all -- veggies, meat, and a natural sweetness and creamy consistency without any added sugar. I use pork sausage but you can substitute something lower in fat."
RECIPE RATING:
The reviewer gave this recipe 10 stars. This recipe average a 4.5 star rating.
Read Reviews (10)
PREP TIME  15 Min
COOK TIME  1 Hr 5 Min
READY IN  1 Hr 20 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2006 by CROWCHICK
This was a lot of work, but worth it. I downsized the recipe for two squashes, and used one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2005 by 4Barnums
Super easy and really good!! Looks impressive with little effort. I left out the raisins, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 5, 2006 by BANANA32
Great! I accidentally turned off the oven after the squash was cooked, but the last twenty... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2005 by jorge
This was a delicious and easy meal! I didn't use the raisins or pecans because I didn't have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2006 by csav13
My husband and I loved this recipe. The only change I made was that I used stove top stuffing... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2008 by kristyjn
very good. I did change a couple things. I used craisins instead of raisins and maple... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2008 by cheesemaker
I liked this recipe, but only with my adjustments, thus the 3 star rating. I did not put... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2007 by ActuallyHolly
Sooo tasty. Instead of Italian sausage, I used Trader Joe's chicken sausage (garlic and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2008 by Mechagrue
Delicious! But next time I'll add salt. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2006 by LindaT