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Stuffed Acorn Squash

What you need

  1. 2 small acorn squash, cut in half lengthwise, seeds removed - DO NOT PEEL
  2. 1.5 - 2 lb. breakfast sausage (bulk or remove links from casing and break up)
  3. 1 cup pitted chopped kalamata olives
  4. 2 lbs. crimini mushrooms, sliced
  5. 2 large onions, chopped
  6. 2 large garlic cloves, minced
  7. Fresh thyme or sage leaves to taste
  8. Hot Water

How to make it

  1. Preheat oven to 375º
  2. Rub squash inside and out with olive oil
  3. Roast cut side down about 20-30 minutes until a sharp knife will pierce the flesh without resistance
  4. Remove from oven, invert
  5. Make four rings of aluminum foil by rolling it up and attaching ends by twisting together
  6. Place rings into a baking dish and place each squash half into a ring, shaping the aluminum foil to support the base of the squash and keep it from rolling
  7. Reduce oven temperature to 350º
  8. In a sauté pan, cook sausage
  9. Add herb, onion and mushrooms and cook until onion is translucent and mushrooms have exuded their moisture
  10. Continue cooking until most of the liquid has evaporated
  11. Add garlic and cook one minute more
  12. Add kalamata olives to the sausage mixture
  13. Fill squash cavities with sausage mixture
  14. Carefully pour water around the sides of the squash until it comes 1 inch up sides
  15. Bake squash uncovered for 30 minutes or until very tender

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