Stuffed Acorn Squash

Skip the bowl – Get in the mood for fall with this all in one autumn recipe.


  • 2 large acorn squash
  • 2 Tbsp butter, melted
  • ½ tsp ground sage
  • 3/4 lb. Italian (sweet) turkey sausage links, casings removed
  • 1 celery rib, finely chopped
  • 2 cups apples, peeled and chopped
  • ½ cup golden raisins
  • ¼ cup brown sugar
  • ¼ tsp ground cinnamon
  • ¹/8 tsp ground nutmeg
  • 1 egg, beaten



  1. Preheat oven to 425°F.
  2. Wash and dry acorn squash before halving. Combine melted butter and sage. Brush the flesh of each squash with the butter mix. Place the squash on a cookie sheet, cut side up and roast for 50 minutes until fork tender.
  3. In a large skillet over medium heat, crumble and brown sausage. Remove and rinse fat.
  4. Add celery to skillet and cook for 1 minute. Add in apples and cook for 2 minutes. Stir raisins and sausage back into mix. Remove from heat. Add brown sugar, cinnamon, nutmeg, and beaten egg. Mix well.
  5. Divide the stuffing evenly among the 4 squash halves. Return to oven and bake for another 20 minutes.


Handling & Storage

Select an acorn squash that is heavy for its size with smooth, dull skin and no soft spots. Look for a good balance between green and orange coloring.

Use within 2 weeks of purchase. Once cut, wrap in plastic, and refrigerate up to 4 days.

To prepare, rinse and cut lengthwise.

Nutritional Information

Calories: 562
Total Fat: 31.4 g
Saturated Fat: 11.9 g
Trans Fat: 0.2 g
Cholesterol: 128 mg
Sodium: 718 mg
Total Carbohydrates: 54 g
Dietary Fiber: 5.6 g
Sugars: 25.5 g
Protein: 20.5 g

Serves: 4