Sausage Stuffed Squash

October 18, 2022 • 0 comments

Sausage Stuffed Squash
This beautiful fall meal is an invitation to gather friends round the table, converse, celebrate, and savour.
  • Prep Time:
  • Cook Time:
  • Servings: 6


  • (3) Small to Medium Acorn Squashes
  • (1 lb) 6S Loose Breakfast Sausage (Can also use Loose Spicy Italian Sausage or Maple Bacon Breakfast Sausages)
  • (1/2 c) Chopped Onion
  • (2) Crisp Fresh Apples - Chopped
  • (1/2 c) Raisins
  • (1/2 c (plus some for sprinkling)) Pecans - Chopped
  • (1/4 c) Fresh Sage - Chopped finely
  • (2 tsp) Cinnamon
  • (1 c) Shredded Cheddar Cheese
  • (for drizzling) Maple Syrup


- Preheat oven to 375 degrees. 

- Cut squash in half, remove seeds and place on cookie sheet lined with parchment paper. Bake 45 minutes or until easily pierced with a fork. (Note - to get some beautiful golden color on the squash, near the end of the baking time, baste the cut side of the squashes with butter then finish the baking time with a short broil to get the desired amount of color)

- Meanwhile, cook the loose sausage and onions in a cast iron skillet. Once cooked through add chopped apples and sage and continue cooking until apples are just fork tender (a little crispness remaining is preferable to cooking until spongy).

- Remove from heat. Stir in raisins, most of the pecans, cinnamon and 1/2 the cheddar cheese.

- Spoon sausage mixture into prepared squash then drizzle with maple syrup.

- Top with the rest of the pecans and cheddar cheese.

- Bake for another 10 minutes.

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