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Sausage & Mushroom Stuffed Squash Recipe

Sausage & Mushroom Stuffed Squash Recipe

Familiar ingredients make this dish comforting for me. The cheddar cheese is the same kind my family has used for years to make grilled cheese sandwiches. And the croutons remind me of Thanksgiving dinners. —Eliane Oneyear, River Forest, Illinois
TOTAL TIME: Prep: 45 min. Bake: 20 min. YIELD:6 servings


  • 3 medium acorn squash
  • 1-1/2 cups water
  • 1 pound bulk pork sausage
  • 1/2 pound sliced baby portobello mushrooms
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 1/2 cup white wine or beef broth
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup salad croutons
  • 1/2 cup 2% milk
  • 1/3 cup shredded Parmesan cheese
  • 1 cup (4 ounces) sharp shredded cheddar cheese, divided


  • 1. Cut squash in half; discard seeds. Place cut side down in an ungreased 15-in. x 10-in. x 1-in. baking pan. Add water. Cover and bake at 350° for 40-50 minutes or until tender.
  • 2. Meanwhile, in a large skillet, cook the sausage, mushrooms, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add wine. Bring to a boil; cook until liquid is reduced by half. Stir in the soup, croutons, milk, Parmesan and 3/4 cup cheddar cheese.
  • 3. Drain water from squash. Turn squash over; stuff with sausage mixture. Sprinkle with remaining cheddar cheese. Bake, uncovered, for 20-25 minutes or until heated through. Yield: 6 servings.

Nutritional Facts

1 stuffed squash half equals 463 calories, 25 g fat (11 g saturated fat), 55 mg cholesterol, 977 mg sodium, 43 g carbohydrate, 6 g fiber, 16 g protein.

Reviews for Sausage & Mushroom Stuffed Squash

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Reviewed Oct. 21, 2014

"I used venison sausage and everyone loved this recipe!"

Reviewed Sep. 23, 2014

"Had to make this twice to decide if my family really liked it. They do. I buy the 3 acorn squash and get two meals from this recipe, since there is only 3 of us. Wasn't sure about adding the croutons, but like them now. Very flavorful dish and we'll have it more often."

Reviewed Jul. 19, 2014

"Made just as recipe is written. I used Bob Evans Italian pork sausage roll. I had never cooked with acorn squash before but now this is one of my favorites. Have made several times. Very good!"

Reviewed Nov. 16, 2013

"very tasty!"

Reviewed Oct. 29, 2013 Edited Dec. 13, 2015

"This has outstanding flavor! Much better than just a meat mixture baked inside the squash. Followed the recipe as is. I only had 2 acorn squash so I had about 1cup of stuffing left over. I am anxious to use the stuffing for stuffed zucchini. I never made stuffed acorn squash before....but I will definitely be making it again with this recipe. Would also like to try using stuffing mix in place of salad croutons. Another great recipe.....Thanks Taste of Home!!!

Sept 2015: I made this again, and this time I used stuffing mix in place of salad croutons. It tasted great. I had one large acorn squash, which is plenty for my husband and me. I had almost 2c of sausage mixture left over, even though I generously stuffed the large acorn squash. I froze the left over sausage mixture. The following week, I removed mixture from freezer and put it in the fridge while at work. It was enough to stuff 2 small squash and tasted just as good as the original day I made it. I will be making this again soon!"

Reviewed Oct. 3, 2013

"Made exactly as written. Whole family loved it."

Reviewed Oct. 20, 2012

"This was a great recipe to use to introduce my husband to acorn squash, as it includes os many of his favorite ingredients (sausage, mushrooms, cheese, white wine). I used sage flavored Jimmy Dean sausage and we really enjoyed it!"

Reviewed Sep. 20, 2012


Reviewed Sep. 20, 2012

"I have made a variation of this for years. I use hamburger (turkey burger actually) which I mix up into a meatloaf mix and stuff the squash with the uncooked meat. I top it with ketchup or spaghetti sauce, whatever I have on hand and cheese and bake it until the meat is done. I can't imagine this recipe having leftover filling, since I use a pound of burger for just one acorn squash cut in half."

Reviewed Sep. 1, 2012

"it was great and filled you up. very easy to make."

Reviewed Jun. 5, 2012

"I have made this several times. It is so tasty and great for cold winter days. Leftover stuffing freezes well too."

Reviewed Nov. 7, 2011

"I made this recipe for Girl's week-end. It was commented many times of how awesome it was. They called me the squah Queen!"

Reviewed Nov. 6, 2011

"My picky husband was not happy that I was going to try something new again until he ate the meat mixture and said it was great! My 4yr old helped me good it and even my 10mo old ate it. I think it would be a keeper even in the winter to serve over rice!!"

Reviewed Oct. 31, 2011

"This recipe absolutely blew us away with how good it is. Such great combinations! YUM!"

Reviewed Oct. 28, 2011

"My husband loved it! It is a winner for our family!"

Reviewed Oct. 27, 2011

"This was delicious! So much flavor and very simple to make. Very easy for people who have not cooked much with acorn squash.Give it a try!"

Reviewed Oct. 25, 2011

"I substituted pork sausage with Italian Salcissa loved it!"

Reviewed Oct. 21, 2011

"This is a very flavorful recipe! It is very easy to prepare. I will definitely keep this recipe handy."

Reviewed Oct. 18, 2011


Reviewed Oct. 16, 2011

"I used sage seasoned breakfast sausage, beef broth and button mushrooms (no portobello mushrooms were available). These were absolutely DELICIOUS and will definitely go into regular rotation on our fall/winter dinner menu."

Reviewed Oct. 13, 2011

"WOW amazing!! I used the white wine, white mushrooms, sweet Italian sausage and took 3 piece of white bread cut into pieces instead of croutons. I forgot the parmesan cheese, oops. Used block 2% white sharp cheddar cheese and grated it. My husband is still walking around saying that was really good as I write this. I must try.."

Reviewed Oct. 10, 2011

"This was exceptionally good! I used regular fresh mushrooms and beef broth for further savings. Squash tip: Pierce each squash with a fork and cook in microwave 10 minutes on high. Squash will be easier to cut and stem will snap right off. Bake squash only 30 minutes before filling. Line pan with aluminum foil before baking stuffed squash for easy clean up."

Reviewed Sep. 25, 2011

"This recipe is very full of Autumn flavors! It's a whole meal in itself with the meat stuffing and squash. Easy to prepare, I know it will be a Fall favorite for many years!!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.