Stuffed Acorn Squash

Lynn demonstrates how to make a delicious stuffed acorn squash that can be served as a main dish or as a side dish.  This uses seasonal ingredients that are easy to find this time of year.  This recipe was given to me by my daughter, Jennifer.  It can either be a main dish for 4 or if using as a side dish will serve approximately 8.


  • 2 acorn squash, rinsed
  • 8 ounces bulk pork sausage (I used maple flavored sausage)
  • ½ cup chopped onion
  • 2 sweet apples, peeled, cored and chopped
  • ¼ cup raisins
  • ¼ cup dried cranberries
  • ¼ teaspoon dried thyme
  • 3 Tablespoons chopped pecans
  • ¼ cup maple syrup

Cut each squash in half crosswise; scoop out seeds.  Cut a thin slice off the bottom of each half so it can stand upright.  Place each half, cavity side down in a 9x13" baking dish and cover pan tightly with foil  Bake in a 350° preheated oven until tender when pierced, 45-50 minutes.

Meanwhile, in a nonstick frying pan over medium-high heat, stir sausage until it is crumbly and just slightly pink, about 5 minutes.  Drain off and discard fat, if needed.  Add onion, apples, raisins, cranberries, and thyme; stir often until apples are tender when pierced, 8-10 minutes.  Stir in pecans.

Uncover squash and turn halves upright; fill equally with sausage mixture.  Drizzle equally with maple syrup and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.

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Lynn's Recipes: December 2012

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