Fancy enough for a holiday meal, easy enough for Tuesday dinner, this squash is kept moist with Musselman’s Cinnamon Apple Sauce.
Preheat oven to 350°F. Lightly grease a shallow baking or casserole dish.
Cut each squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in prepared baking dish. Bake for 30 minutes.
Meanwhile, saute onion and butter in a large skillet for 3 minutes. Add sausage and cook until no longer pink. Remove pan from heat.
In a large bowl combine the egg and apple sauce. Add in the bread crumbs, raisins, and the cooked pork and onions. Combine well and shape mixture into 4 equal balls.
Remove squash from oven. Turn squash over. Sprinkle with brown sugar. Place sausage ball in each squash cavity. Cover the baking dish and return to oven. Bake 15 minutes, then uncover and bake 15 minutes more until squash is tender.
What others are saying about this recipe
Please send your recipes with print ability. Thank you.
Hi Jo Ann, on every recipe page on our website there is a print button under the recipe name. Here is the recipe link again if you wish to print. https://www.musselmans.com/recipe/acorn-squash-sausage-bake/
Question, can you freeze this?
While it is safe to freeze uncooked stuffing, we don’t recommend it in for this recipe. Apple sauce is used to replace some of the fat and keep the squash moist when cooking. When thawing the stuffing, excess water may pull out of the stuffing making it very soggy. Seasonal squash can be frozen to prepare this recipe at a later date. Cut each squash in half lengthwise. Remove and discard seeds. Keep in a zip-top freezer bag, removing as much air as possible.