I’ve been blogging so long now, it’s just a part of me and my routine. I still enjoy cooking, photographing…all of it. But more than anything, I love getting feedback from others once they’ve made a recipe from my blog.
Back in 2011, I posted this recipe for the first time. And honestly, I haven’t made it since. WHY???????? It’s so good. SO SO SO SO SO good. And my readers agree. Here’s some comments people have left on the original post…
” Oh my goodness. I never comment on recipes but just finished this up for dinner and it was AMAZING. Will definitely make this again and share. Thanks so much for a phenomenal recipe!” ~Kerry
“This was the best stuffed squash I have ever had — my husband commented on the complexity of flavors compared to recipes I have tried in the past. I never would have thought to add the egg, but it really makes a difference in the texture of the stuffing. Definitely will be making this again!” ~Deb
” My brother and I just finished eating this for dinner tonight, and it was soooo good! I used onion powder and celery seed instead of the real things, though, because we both don’t like onions and I hate celery. Other than that, followed the recipe to a T! It has great flavor, very easy to make, and very fall-ish. Found it on Pinterest, and it’s definitely a keeper. Thanks for sharing it!” ~Joanna
“Made this tonight with a few tweaks (subbed celery for carrots because we had none and cooked a little differently). It was delicious, and my only complaint is burning my tongue from my impatience. Wonderful recipe, and I’ll be making it again!” ~Shae
” Made this tonight using the single acorn squash that grew in my garden over the summer and it was aMAZing. I will never use any other stuffed acorn squash recipe again! It was exactly what I was hoping for! Thanks!” ~Ashley
“This was very good and filling. Very easy to make ahead and finish when ready to enjoy.” ~Row
” Wow, this was amazing. I was not able to go home for thanksgiving due to weather so I made this and it tasted like an entire holiday meal in just one dish. Very simple and straightforward. Will definitely make this for my family the next holiday meal.” ~Kenna
There are more, but I think you’re likely convinced by now – make this recipe! It’s perfect for this time of year!
- 2 large acorn squash, halved and seeds removed
- 2 Tbsp butter, melted
- 1 clove of garlic, minced
- ½ tsp ground sage, divided
- ¾ lb sweet Italian turkey sausage links, casings removed
- ½ cup onion, finely chopped
- 1 celery rib, finely chopped
- 4 oz mushrooms, chopped
- 1 apple, cored and chopped
- 1 cup panko crumbs
- ¼ cup grated Parmesan cheese
- ¼ tsp salt and pepper
- 1 egg, beaten
- Preheat oven to 400 degrees F.
- Combine the melted butter, garlic, and ¼ tsp sage. Brush the flesh of each squash with the butter mix. Place the squash on a cookie sheet, cut side up, and roast for 50-60 minutes, or until fork tender.
- In a large skillet over medium heat, brown the sausage. When the sausage is browned, remove it from the pan and place on a paper towel lined plate; set aside. To the skillet add the onions, celery, and mushrooms and cook for 4-5 minutes or until softened. Add the apples and cook for another 2 minutes.
- Remove skillet from heat and stir in sausage. Season with ¼ tsp sage, salt, and pepper. Stir in the panko and Parmesan, mix well. Add the egg and stir to combine.
- Divide the stuffing evenly among the four squash halves, pressing firmly to fill the wells completely. Return to the oven and bake for another 20 minutes. Serve hot.
