Recipe by AJNYC
"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."
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acorn squash, halved and seeded
sweet Italian sausage
dry bread crumbs
This was a lot of work, but worth it. I downsized the recipe for two squashes, and used one orange acorn and one yellow acorn. I also used ground turkey instead of pork, a mix of chopped turnip, carrot and garlic instead of celery. I subbed a small amount of almonds for the pecans, but the recipe would be fine without any nuts at all. I thought the raisins were important. I did not need to mash the squash - after I scooped it, it blended in perfectly . I did add a dash of salt and pepper, and used store-bought Italian breadcrumbs. I topped with cheese for the final bake. This recipe is very forgiving and you could really make lots of substitutions or additions depending on your tastes. My husband and I enjoyed it very much.
I liked this recipe, but only with my adjustments, thus the 3 star rating. I did not put raisins and pecans in it. I think the pecans would be good, but my family doesn't like raisins in savory foods. We used an heirloom squash called Uncle David's Dakota Dessert Squash. It was very good, but because it was a little drier kind of squash, we added some butter to it at the table. It seemed to absorb all of the moisture from the sausage and veggie mixture. With my adjustments, I would give it a 4 star rating. Very good, but not great.
Great Recipe! I used 2 buttercup squash and next time, I'll be cooking the squash in the microwave since the oven took way too long, and I burned myself on the water. I also left out the thyme and instead used italian style bread crumbs and added some italian seasoning along with salt and pepper. I left out the raisins, but felt the pecans really added some good flavor and crunch. I also increased the celery to 3 stalks, to add some more veggies and crunch. Lastly, I topped it with mozzarella cheese for the last 10 minutes of baking, which was good but next time I'm going to try some shredded parmesan cheese. I also think adding a cup or two of cooked rice would taste good and will probably try that at some point as well.
A good recipe. I will make this 1x/year. My husband kept saying: "It's interesting" meaning he prefers the traditional baked squash.
My husband and I loved this recipe. The only change I made was that I used stove top stuffing instead of bread crumbs and mixed a half can of chicken broth in with the stuffing. Yummy.
Great! I accidentally turned off the oven after the squash was cooked, but the last twenty minutes was sped up in the microwave. I also made my own bread crumbs by putting scraps of bread in the saute pan with some butter and thyme. I will be making this again!
Super easy and really good!! Looks impressive with little effort. I left out the raisins, and it was still perfect! Will make again.
This was a delicious and easy meal! I didn't use the raisins or pecans because I didn't have any, but it would have been good with them. I'll make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Stuffed Winter Squash
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 228
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