Baked Stuffed Winter Squash

November 10, 2010

I’m lucky…

I have enough winter squash to last me through January (at least)…

Normally, I just bake it and serve with butter, maple syrup, and cinnamon. ..but not last night.

Last night’s meal was Baked Stuffed Winter Squash.  Recipe from  Check out my friend Carrie’s post on how to find great recipes on this site.

Squash, sausage, and veggies, this simple recipe is great as a meal on its own – or you could serve it as a Thanksgiving side dish.  It’s almost a cross between squash casserole and stuffing.


  • 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.

Nutritional Information open nutritional information

Amount Per Serving Calories: 466 | Total Fat: 25.3g | Cholesterol: 65mg


I didn’t have pecans – so I used  pine nuts

I didn’t have Italian sweet sausage – so I used the breakfast sausage I bought from my farmer.

I didn’t have the patience to stuff the ‘stuffing’ back into the squash rinds – so I just baked it in a 9×13 dish.

Clearly, cooking in my house is all about being flexible!


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