Stuffed Acorn Squash

myrecipes.com

James Carrier

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...more

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

• 
  Preparation
• 2 acorn squash (about 1 1/2 lb. each), rinsed 
• 8 ounces bulk pork sausage 
• 1/2 cup chopped onion 
• 2 sweet apples such as Fuji (1 lb. total), peeled, cored, and chopped 
• 1/4 cup raisins
• 1/4 cup dried cranberries 
• 1/4 teaspoon dried thyme
• 3 tablespoons chopped pecans 
• 1/4 cup maple syrup

1. 1. Cut each squash in half crosswise; scoop out seeds. Cut a thin 
2. slice off the bottom of each half so it can stand upright. Place each 
3. half, cavity side down, in a 9- by 13-inch baking pan and cover pan 
4. tightly with foil. Bake in a 350° regular or convection oven until tender 
5. when pierced, 45 to 50 minutes.
6. 2. Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high 
7. heat, stir sausage until it is crumbly and just slightly pink, about 5 minutes. 
8. Drain off and discard fat. Add onion, apples, raisins, cranberries, and 
9. thyme; stir often until apples are tender when pierced, 8 to 10 minutes. 
10. Stir in pecans.
11. 3. Uncover squash and turn halves upright; fill equally with sausage 
12. mixture. Drizzle equally with maple syrup and bake, uncovered, until 
13. filling is slightly browned on top, about 15 minutes longer.
14. Nutritional analysis per main-dish serving.

Kathleen Moretto, Stockton, California, Sunset
DECEMBER 2002