Stuffed Acorn Squash

Stuffed Acorn Squash
Photo by James Carrier


  • 2 acorn squash (about 1 1/2 lb. each), rinsed
  • 8 ounces bulk pork sausage
  • 2 sweet apples such as Fuji (1 lb. total), peeled, cored, and chopped
  • ¼ cup maple syrup
  • ¼ cup raisins
  • ½ cup chopped onion
  • ¼ cup dried cranberries
  • + 2 more ingredients
    • 3 tablespoons chopped pecans
    • ¼ teaspoon dried thyme

1. Cut each squash in half crosswise; scoop out seeds. Cut a thin slice off the bottom of each half so it can stand upright. Place each half, cavity side down, in a 9- by 13-inch baking pan and cover pan tightly with foil. Bake in a 350° regular or convection oven until tender when pierced, 45 to...

View full recipe at My Recipes


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