Sausage & Mushroom Stuffed Squash Recipe
Sausage & Mushroom Stuffed Squash Recipe photo by Taste of Home

Sausage & Mushroom Stuffed Squash Recipe

Read Reviews
5 23 23
Publisher Photo
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.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES: 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

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.


  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.
Originally published as Sausage & Mushroom Stuffed Squash in Simple & Delicious October/November 2011, p57

Full-Bodied White Wine

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

Reviews for Sausage & Mushroom Stuffed Squash

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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!"

Loading Image