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sausage stuffed squash

(2 ratings)
NurseJen avatar
Recipe by
Jennifer Chaiken
@NurseJen
Jobstown, NJ

I love this in the fall. It works as a main dish (full portion) or as a starter (say, 1/4 squash per person).

(2 ratings)
yield 4 as a main dish, 8 as an appetizer
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For sausage stuffed squash

  • 2
    squash - acorn or butternut, or one of each
  • 1/2 c
    rice, long-grain/wild rice blend (i use lundbergs)
  • 1 lb
    bulk sausage - pork or turkey
  • maple syrup to drizzle

How To Make sausage stuffed squash

  • 1
    Cut squash in half. Scoop out seeds. Place cut-side down in a baking dish with enough water to come about 1/2 inch up the sides. Bake at 350deg for 30-40min. Take out and let cool.
  • 2
    While squash is baking, cook rice according to directions.
  • 3
    When rice is cooked and squash is cool enough to handle, scoop out the flesh of the squash into a bowl, leaving about 1 inch in the rind. Mix the cooked squash with the cooked rice and the sausage. Fill in the shells of the squash, drizzle with maple syrup to taste (1-2tbls over each maybe?) and bake in 350 oven for another 45min to an hour. Internal temp should be 165 by meat thermometer.
  • 4
    Optional additions: -- You can saute mushrooms and mix this in with the filling. -- Add chopped apples (fine chop, about 1/4inch dice) -- Add chopped onions to the mix, or saute them first and mix them in -- Switch out the grains, use barley, buckwheat, amaranth or quinoa
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