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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: 463 calories, 25g fat (11g saturated fat), 55mg cholesterol, 977mg sodium, 43g carbohydrate (10g sugars, 6g fiber), 16g protein.

Reviews for Sausage & Mushroom Stuffed Squash

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mkaskela User ID: 6061564 116055
Reviewed Oct. 21, 2014

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

suunylou User ID: 3450016 132307
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."

mamaridge User ID: 1692349 110614
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!"

jkjavar User ID: 6887928 123495
Reviewed Nov. 16, 2013

"very tasty!"

JTayFil User ID: 6198875 183908
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!"

kafaughn User ID: 3552105 149881
Reviewed Oct. 3, 2013

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

melodious88 User ID: 4245799 116039
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!"

Jessei User ID: 6864119 132306
Reviewed Sep. 20, 2012


tdpries1 User ID: 4701454 212408
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."

MY REVIEW User ID: 1378537 123489
Reviewed Sep. 1, 2012

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

beantowngator User ID: 828783 194673
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."

krysatl User ID: 3950805 195166
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!"

annwolf User ID: 6328010 177808
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!!"

masamune User ID: 6314744 212407
Reviewed Oct. 31, 2011

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

mybell User ID: 30585 195165
Reviewed Oct. 28, 2011

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

judojen User ID: 4075625 193855
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!"

sharons39 User ID: 39446 149880
Reviewed Oct. 25, 2011

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

MY REVIEW User ID: 3451113 149879
Reviewed Oct. 21, 2011

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

Sherrieboudinot User ID: 604277 183906
Reviewed Oct. 18, 2011


Beffy1167 User ID: 1777723 110612
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."

TKCloughfam User ID: 3077254 123484
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.."

jomattt User ID: 2256620 183903
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."

AliceMV User ID: 3560114 116617
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.