Sausage-stuffed acorn squash from Cook's Country Magazine, Dec 2021/Jan 2022

  • sage
  • acorn squash
  • Show all ingredients...

  • EYB Comments

    This recipe appears in the "Dinner Tonight" insert opposite page 16.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears in the "Dinner Tonight" insert opposite page 16.

  • Acarroll on January 02, 2024

    The stuffing was tasty, I used 4 oz of chorizo which worked great because it basically melted into a sauce. Squash was bland (even though I worried I had overseasoned it). It's fine, not a make-ahead dish.

  • Shewi128 on November 10, 2023

    This was a decent and easy-to-make weeknight meal. We really liked the filling. However, all of our family decided that we don't like the flavor of acorn squash. It wasn't as noticeable when you eat it with the filling, but we didn't like the flavor on its own. Due to our discovery of not liking acorn squash, I won't make this again.

  • anya_sf on December 04, 2021

    I roasted the squash a few hours ahead instead of microwaving it. Since the squash was already brown on top, I baked the filled squash long enough to heat everything through rather than broiling it. The filling was not overly sweet, so made a nice contrast to the sweet squash. Easy to make, tasty.

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