Stuffed Squash

I grew up with these. We had a great vegetable garden and this was a treat all fall.


  • acorn squash
  • fresh pork sausage
  • butter
  • maple syrup


Pre-heat oven to 350 degrees F.

Cut the squash in half from head to toe and remove the seeds. Place foil around the half of squash so the foil comes up the sides some.


Add a ball of sausage to 3/4's fill the center (some centers are bigger and some are smaller). Add a pat of butter and add 2 teaspoons of maple syrup, if you have a big center add a little more.

Place on baking sheet and use the foil to make sure they are level. Bake for 60 min.

Let cool some before serving. There may be some juice in the bottom of the foil, pour it back on the squash before serving or serve it in the foil.

This can be done ahead of time and reheated and it is even better, the flavors have time to mingle. I have made up to 8 squash at one time. It took 10 minutes longer to cook. When the butter knife goes in to the flesh they are done.

    I have chopped up an apple and mixed it with the sausage and it worked. I have tried a little chopped onion, but it over powered the squash taste. Dark brown sugar worked instead of syrup. Italian sausage over took the taste of the squash.


    The seeds are wonderful when baked. Wash them to remove the squash and dry them. Put them in a bowl and add a very lite drizzle of oil and stir. Place on baking sheet covered with foil. Bake 4 to 10 minutes. It will depend on size and how much moisture they have. Some will begin to pop open and they are done. Watch them for they will burn if left to long.

    Servings: 2
    Prep Time: 10 Minutes
    Cooking Time: 60 Minutes

    By scott E. from Chicago

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