Stuffed Acorn Squash

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"Great autumn side dish. Could be a main dish. I prefer hot and spicy sausage for me, but use mild when serving kids. Breadcrumbs can be plain or seasoned. Sometimes a bit of grated parmesan cheese added to the breadcrumb topping is nice. Garnish with paprika and chopped parsley."
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90 min 0 servings yields 4 servings
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Original recipe yields 0 servings



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  1. Cut squash in half lengthwise and remove seeds. Place squash cut side down in shallow baking pan. Bake at 350 DegF or until done. Saute celery, onion, and pepper in 4 Tblsp butter. Scoop out squash pulp and mash. Fold in cooked vegetable mixture, sausage, salt, and 3/4 cup breadcrumbs. Return mixture to squash shells. Combine remaining breadcrumbs and butter and sprinkle on squash. Bake 10 minutes at 350 DegF.