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Squasage (Sausage-Stuffed Squash)

Our first recipe shared from one of our good customers is one from and when he was telling us about this recipe, we were all excited for Acorn Squash season to begin. (Don't worry it is coming up soon!)

Prep: 20 mins

Cook: 1 hr 20 mins

Total: 1 hr 40 mins

Ingredients Original recipe yields 4 servings

  • 2 acorn squash, halved and seeded

  • 1 pound ground sausage

  • 1 cup chopped celery

  • ½ cup chopped mushrooms

  • ¼ cup chopped onion

  • 1 egg, beaten

  • ½ cup sour cream

  • ½ cup grated Parmesan cheese


Instructions Checklist

  • Step 1Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.

  • Step 2Place squash, cut sides down, on the prepared baking sheet.

  • Step 3Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.

  • Step 4Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.

  • Step 5Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.

  • Step 6Bake in the preheated oven until filling is cooked through, about 20 minutes.

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