A delicious way to incorporate the flavors of fall. This acorn squash can be tweaked to your taste with other seasonings, but I recommend trying this variety first.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
871 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Dot cut sides and cavity of squash halves with butter. Sprinkle with allspice, salt, and pepper. Place squash in a large roasting pan, cut-sides up.
Step 3
Bake in the preheated oven until squash is fork tender, yet still holds its shape, 30 to 40 minutes. Remove from the oven and lower heat to 350 degrees F (175 degrees C).
Step 4
Meanwhile, fry pork sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate. Drain and discard all but 2 teaspoons of fat from the skillet. Add onion to the skillet, and saute until brown, about 4 minutes. Stir in apples, mushrooms, and carrot; saute until carrots are cooked but still firm, 5 to 7 minutes.
Step 5
Add sausage and water to the skillet and bring to a boil. Stir in stuffing mix, cover, and remove from the heat. Allow to sit, undisturbed, for 5 minutes. Uncover and season with sage, salt, and pepper. Stir in egg and parsley. Distribute stuffing mixture amongst 4 squash halves, mounding up stuffing if necessary.
Step 6
Cover and bake in the 350 degrees F (175 degrees C) oven until egg is set, about 20 minutes. Uncover, and bake for another 10 minutes.
Ingredients
1 ½ cups water
1 egg, beaten
¼ teaspoon ground allspice
salt and ground black pepper to taste
1 tablespoon chopped fresh parsley
1 medium onion, chopped
1 tablespoon butter, or more as needed
2 pounds bulk pork sausage
1 large carrot, peeled and diced
2 small acorn squash, halved and seeded
3 medium tart apples - peeled, cored, and finely chopped
