Acorn Squash with Sausage

Culinary Setting
Meal Type
Side Dish
Turkey Sausage


10 1-lb acorn squash

2 tbsp canola oil

As needed vegetable cooking oil


2-1/2 c celery, chopped fine

5 c Granny Smith apples, peeled, cored & chopped fine

2-1/2 c fresh white bread crumbs

1-1/4 tsp sage leaves

2/3 c brown sugar

1-1/4 c apple jelly


Cut squash in half lengthwise and scoop out the seeds. Brush a small amount of oil on the cut edges of each squash half. Spray a baking sheet with vegetable cooking spray. Place each squash half, cut side up on the baking sheet, cover tightly with foil and bake in a preheated 400 degree F oven, until tender, about 35-40 minutes.

Over medium heat, cook sausage until it is no longer pink, breaking the sausage into small pieces. Drain sausage, if necessary. Reserve 2 tablespoons pan drippings and discard remaining pan drippings.

Over medium heat, cook celery in reserved pan drippings for 5-7 minutes, add apple and continue to sauté.

Remove from heat and stir in reserved sausage, bread crumbs, sage and sugar.

When squash is cooked, remove from oven and reduce oven temperature to 350 degrees F. Cool squash until shells can be handled. Scoop out the pulp, leaving a ½-inch shell. Combine squash pulp with sausage mixture.

Mound sausage mixture into squash shells. Top each with 1-tablespoon apple jelly.

Return to the 350 degree F oven and bake uncovered until mixture is cooked through, about 25 minutes.

Nutrition Facts

Total Calories 320

Calories from Fat 60

Total Fat 6 g

% Daily Total Fat 9

Saturated Fat 1 g

% Daily Saturated Fat 8

Cholesterol 45 g

% Daily Cholesterol 15

Sodium 400 mg

% Daily Sodium 17

Total Carbohydrates 57 g

% Daily Total Carbohydrates 19

Dietary Fiber 10 g

% Daily Dietary Fiber 40

Sugars 24 g

Protein 13 g

% Daily Protein 20

% Daily Vitamin C 40

% Daily Calcium 10

% Daily Iron 15