Made this last night and both my husband and I thought that the flavors were absolutely wonderful. The sausage paired with the apple and herbs blended really well and made for a filling and tasty main dish. I did change it a bit from the main recipe to give a little bit more flavor, instead of parsley we used fresh rosemary and thyme from our garden. I also added chopped carrot to the vegetables which gave it nice texture and flavor. I also only cooked the acorn squash for 45 minutes the first time and a full 20 minutes the last time with the stuffing. The squash was perfectly done- not overcooked. The only thing that we might change is that it was not as moist as we would like (we like our stuffing more dense and moist than dry) but other than that, a wonderful recipe!
This recipe is a winner! I'm notorious for changing things up a bit, so instead of parsley I added some rosemary and thyme. I also added some slivered almonds that I had leftover from another recipe, which added a nice extra layer of texture, and put some swiss cheese on top. Worked so well with this recipe! Thank you, I will definitely be making this again!
Really nice, balanced recipe - subtly sweet, reflecting nicely the squash. We used some fantastic, spicy farmer's market chorizo, farro (soaked, not cooked) in place of the bread crumbs, and a duck egg instead of a chicken egg. The chorizo probably made the dish and the farro was a sweet/nutty/chewy addition (wild rice would also make a nice substitution). Without the chorizo it might have been under-spiced. We were able to stuff three squash with the filling we made.
Yum! I veganized it by using Gimme Lean Sausage & egg replacer. Very yummy and healthy!
This dish is so good it is ridiculous! And just as good for leftovers too. I am sooo very glad I stumbled upon it. Thank you for posting! UPDATE - Instead of pork sausage I used Turkey Breakfast Sausage Patties instead and topped it with a round slice of provolone. Healthier and just as tasty!!
I thought this was just wonderful. Instead of the sage and garlic salt I coated the raw squash with a little butter, molasses and brown sugar after poking lots of hole in the squash so the flavor would soak in. It gave the dish a sweet rich flavor.
Made this tonight, it smells as good as it looks!! There are going to be no leftovers!! :-)
Delicious recipe! I too made a few substitutions (I used cranberry turkey sausage to add some more of the "fall" flavor) and used honeycrisp apples instead of macintosh. So good!! The stuffing was a little dry, but I think that's because turkey sausage doesn't give much in the way of drippings. When mixed with the acorn squash it wasn't an issue though. I used the extra stuffing to make tiny meatloaf cupcakes. Thanks for the recipe!
I tweaked this kind of a lot for my husband's and my tastes, and actually ended up posting my version Sausage, Pecan and Apple Stuffed Acorn Squash with credit to Kaarin, of course! Thanks so much for a really amazing recipe!
Apparently I am the only one who does it this way but my sausage is home ground and very, very lean! I just mix up all the stuffing without any sauteing or browning and mound it in the cut squash. It bakes in about an hour and the juices bake right into the squash.