Ingredients for Baked Stuffed Winter Squash
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 1 pound sweet Italian sausage, casing removed
- 1 teaspoon dried thyme
- 1 large egg, beaten
- 1/2 cup dry breadcrumbs
- 1/4 cup raisins
- 1/4 cup chopped pecans
- 1 cup water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Stuffed Winter Squash? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Stuffed Winter Squash
- Preheat oven to 350°F (175°C).
- Place squash halves cut-side down in a baking pan. Add 1 cup of water to the pan.
- Bake for 40 minutes, or until squash is easily pierced with a fork.
- While squash bakes, heat olive oil in an oven-safe skillet over medium heat.
- Add chopped onion and celery to the skillet and cook until softened, about 5-7 minutes.
- Add Italian sausage and thyme to the skillet. Cook, breaking up the sausage with a spoon, until browned and cooked through, about 8-10 minutes.
- Remove squash from the oven. Carefully scoop out the cooked squash pulp, leaving about 1/4 inch of flesh against the rind. Set rinds aside.
- Mash the squash pulp in a large bowl using a potato masher.
- Stir in the cooked sausage mixture, beaten egg, bread crumbs, raisins, and pecans.
- Fill the reserved squash rinds with the stuffing mixture.
- Place the stuffed squash in the baking pan. Add any remaining cooking liquid from the sausage mixture to the bottom of the pan.
- Bake for 25-30 minutes, or until heated through and stuffing is golden brown.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
36g
Fat
18g
Carbs
14g
