CONNECT facebook twitter pintrest instagram e-newsletter

Acorn Squash Stuffed with Sour Cream & Sausage


Preheat the oven to 350°F.


2 acorn squash (1 to 1 ½ pounds each)
¾ lbs. sausage links
1½ Tbsp. butter or margarine
2 cups mushrooms, coarsely chopped
⅔ cup onion, chopped
½ cup sour cream
salt and pepper to taste


Cut the squash in half and remove the seeds. Place the halves, cut side down, in ½ inch of hot water in a shallow pan. Bake at 350°F until the squash is soft – about 45 minutes.

While the squash is cooking, cook the sausage, cut it into ½-inch pieces, and set aside. Sauté the mushrooms and onion in the butter until soft. Set aside.

When the squash is done, scoop it out of the skin, being careful not to damage it. Mix the pulp with the sour cream, sausage, mushrooms, onions, and any remaining butter. Add salt and pepper. Fill the skins with the mixture, place them in a shallow baking dish, and bake at 350°F for 20 to 25 minutes. If necessary, brown the tops under the broiler.