Sausage & Mushroom Stuffed Squash
Total TimePrep: 45 min. Bake: 20 min.
- 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
- Cut squash in half; discard seeds. Place cut side down in an ungreased 15x10x1-in. baking pan. Add water. Cover and bake at 350° for 40-50 minutes or until tender.
- 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.
- 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.
Nutrition Facts1 stuffed squash half: 463 calories, 25g fat (11g saturated fat), 55mg cholesterol, 977mg sodium, 43g carbohydrate (10g sugars, 6g fiber), 16g protein.
Jun 3, 2018
Thank you Eliane for this recipe. Excellent! Didn't and wouldn't change a thing.
Oct 21, 2014
I used venison sausage and everyone loved this recipe!
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.
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!
Nov 16, 2013
Oct 29, 2013
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!
Oct 3, 2013
Made exactly as written. Whole family loved it.
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!
Sep 20, 2012
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.