Sausage Stufffed Squash

    1 hour 20 min

    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.

    44 people made this

    Serves: 6 

    • 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
    • 80g raisins
    • 60g pecans, chopped

    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4.
    2. 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.
    3. 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.
    4. 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.
    5. Bake 25 minutes in the 180 C / Gas 4 oven, until heated through.


    If acorn squash is unavailable, use butternut squash instead.

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    Reviews in English (40)


    This was a lot of work, but worth it. I downsized the recipe for two squashes, and used one orange acorn and one yellow acorn. I also used ground turkey instead of pork, a mix of chopped turnip, carrot and garlic instead of celery. I subbed a small amount of almonds for the pecans, but the recipe would be fine without any nuts at all. I thought the raisins were important. I did not need to mash the squash - after I scooped it, it blended in perfectly . I did add a dash of salt and pepper, and used store-bought Italian breadcrumbs. I topped with cheese for the final bake. This recipe is very forgiving and you could really make lots of substitutions or additions depending on your tastes. My husband and I enjoyed it very much.  -  15 Dec 2006  (Review from Allrecipes US | Canada)


    Great Recipe! I used 2 buttercup squash and next time, I'll be cooking the squash in the microwave since the oven took way too long, and I burned myself on the water. I also left out the thyme and instead used italian style bread crumbs and added some italian seasoning along with salt and pepper. I left out the raisins, but felt the pecans really added some good flavor and crunch. I also increased the celery to 3 stalks, to add some more veggies and crunch. Lastly, I topped it with mozzarella cheese for the last 10 minutes of baking, which was good but next time I'm going to try some shredded parmesan cheese. I also think adding a cup or two of cooked rice would taste good and will probably try that at some point as well.  -  10 Nov 2009  (Review from Allrecipes US | Canada)


    A good recipe. I will make this 1x/year. My husband kept saying: "It's interesting" meaning he prefers the traditional baked squash.  -  20 Nov 2010  (Review from Allrecipes US | Canada)