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.
If acorn squash is unavailable, use butternut squash instead.
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)