Turkey Sausage stuffed Acorn Squash

Stuffed Squash

If you haven’t noticed my kitchen theme right now is simple, but of course delicious! ☺

  • 1 Acorn
  • 1 T Butter
  • 1/2 t Rubbed Sage
  • 1/2 t Garlic Seasoning
  • 1 lb Turkey Sausage
  • 1 Small Onion, finely chopped
  • 1 Celery Rib, finely chopped
  • 1 C Shrooms, I used baby buttons so they didn’t need to be chopped
  • 2 Apples, chopped
  • ~1 C Breadcrumbs, start with 1/2 c and add as needed
  • 1/2 t Rubbed Sage
  • S&P
  • 1-2 Eggs
  • Dried Parsley
  • Parmesan

Raw Saged Squash

1) First cook the squash.  Melt the butter with the sage and garlic seasoning.  Cut and deseed the acorn.  Brush with the butter seasoning and bake in a 400° oven for 45 min – 1 hr until squash is tender.  Remove from oven and let cool.

Baked Sage Squash

Turkey Sausage I used

2) Cook italian sausage.  Remove from pan and chop.  (I also removed the casing).

Cooked Sausage

3) In same skillet cook the onion, celery, and shrooms for 5 minutes.  Add apples and cook a few minutes more.

Cooking Veggies and Apple

4) Place veggies in a large bowl and add the sausage, seasonings, breadcrumbs, and parmesan.  Once it has cooled a bit add the egg(s).  I made the mistake of adding too many breadcrumbs so I used to eggs and a bit more seasoning.



5) Stuff the acorn shells with the ‘stuffing’.  It should be sticky so you can form a nice dome.  I had a bit of extra stuffing and placed it in a separate casserole dish.  Bake 30 minutes more until egg is cooked through and top is nicely browned.

Super Stuffed Acorns

Dinner! And yes I demolished all of this!

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