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Kathleen Moretto was in the mood for something simple and seasonal when she came up with this baked, stuffed acorn squash. She serves the halves with cornbread as a main dish, or cuts the squash into quarters to serve as a holiday side dish.

Kathleen Moretto, Stockton, California
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 4 main-dish or 8 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut each squash in half crosswise; scoop out seeds. Cut a thin slice off the bottom of each half so it can stand upright. Place each half, cavity side down, in a 9- by 13-inch baking pan and cover pan tightly with foil. Bake in a 350° regular or convection oven until tender when pierced, 45 to 50 minutes.

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  • Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high heat, stir sausage until it is crumbly and just slightly pink, about 5 minutes. Drain off and discard fat. Add onion, apples, raisins, cranberries, and thyme; stir often until apples are tender when pierced, 8 to 10 minutes. Stir in pecans.

  • Uncover squash and turn halves upright; fill equally with sausage mixture. Drizzle equally with maple syrup and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.

  • Nutritional analysis per main-dish serving.

Nutrition Facts

400 calories; calories from fat 27%; protein 8.4g; fat 12g; saturated fat 3.3g; carbohydrates 70g; fiber 12g; sodium 356mg; cholesterol 22mg.
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