About this recipe:Acorn squash is baked until tender. The flesh is mashed and mixed with onion, celery, sausage, thyme, raisins and pecans and stuffed back into the skins. Serve as a side dish or a main course.
3 acorn squash, halved and seeded
1 tablespoon olive oil
1 medium onion, chopped
1 stick celery, chopped
450g mild Italian sausages, casings removed
1 teaspoon dried thyme
1 egg, beaten
55g dry breadcrumbs
60g pecans, chopped
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Place squash halves cut side down in baking tins. Fill pans with about 1.25cm water. Bake squash 40 minutes in the preheated oven or until tender.
While squash bakes, heat the oil in a frying pan over medium heat. Place onions and celery in the frying pan and cook until tender. Stir in the sausage and thyme. Cook and stir until evenly brown.
Remove squash from the oven and carefully scrape the pulp from the skin. Set skins aside. Place the pulp in a bowl and mash with a potato masher. Mix in the cooked sausage mixture, egg, breadcrumbs, raisins and pecans. Scoop into the reserved skins. Set stuffed squash in the baking dishes.
Bake 25 minutes in the 180 C / Gas 4 oven, until heated through.
If acorn squash is unavailable, use butternut squash instead.