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!
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Yum! I veganized it by using Gimme Lean Sausage & egg replacer. Very yummy and healthy!
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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!!
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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.
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Absolutely fantastic! I made this gltuen/dairy free by using Smart Balance in place of the butter and made bread crumbs out of a toasted gluten free roll. It was absolutely delicious. I will most definitely be making this again. Thanks for sharing!
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This was great! I would love to make this for Thanksgiving or Christmas. Such simple ingredients but tasted (and looked) like it came from a fancy restaurant! Definitely will make again.
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We thought this was recipe was really good. Total comfort food for a cold, rainy night. I used Italian sausage and followed the recipe all the way. I think next time I'll add some dried cranberries and pecans. Thanks for posting this delicious Fall recipe.
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Fun! I've never said that about a recipe before, but is was a fun and delicious meal. Next time I might try turkey sausage to keep the calories down. Well done Kaarin
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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.
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DH, not an avid veggie eater, scarfed this down and asked if there was more. I used turkey breakfast sausage. Simple to make, good for you and delicious...five stars from us. It might also be fun to cut the top off of the squash like a jack-o-lantern and stuff it that way. I have another stuffed acorn squash recipe that does it this way.
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We enjoyed this dish very much. We thought the stuffing was excellent, though maybe not as ideal of a pairing with acorn squash. We plan to use the stuffing with either chicken or duck because I think it would be a very nice compliment. Thanks for an enjoyable dinner.
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My husband found a sale on Squash, so I had to come up with some new ways to prepare it. This recipe is sure to be a family favorite. A very nice mix of flavors, and use other ingredients that I usually keep on hand. A winner!
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This is a really great and filling recipe. Only problem I had was that I had way more stuffing than I could fit in my squash so I think next time I would only make half of the stuffing or else fill more squash
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Very good. I used chicken sausage with apple. Good and filling, I think you could probably experiment and find other seasoned sausages that would work with this.
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This is a great fall meal. We made it with regular pork sausage the first time and the last two times, we've used chicken apple sausage and really liked the combo with the apples already in the mix.
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I love roasted acorn squash as a side dish, and this is a really good way to do it as a main course. I used maple flavored sausage and all the flavors went together wonderfully.
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I decided to try this recipe because I'd never had acorn squash before. I don't think I would like the texture of the squash by itself, but combined with the stuffing it was pretty good.
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LOVED this recipe!! I did alter it a bit and it was SO delish!!! I omitted the mushrooms and instead added 1/4 c toasted chopped pecans and 1/4 c dried cranberries. I will make this dish often!!!
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Made this for thanksgiving, it looks great on the table and it's delicious too.
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