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Acorn Squash Sausage Bake

Fancy enough for a holiday meal, easy enough for Tuesday dinner, this squash is kept moist with Musselman’s Cinnamon Apple Sauce.

  • Prep Time Icon
    Prep Time
  • Cook Time Icon
    Cook Time
  • Total Time Icon
    Total Time
  • Servings Icon
    Servings
    4
  • Difficulty Icon
    Difficulty
    Easy

Ingredients

  • 2 acorn squash
  • ¼ cup onion, chopped
  • 2 Tablespoons butter
  • 1 pound ground pork sausage
  • ½ cup plain bread crumbs
  • 2 Tablespoons raisins
  • 1 egg
  • 2 cups MUSSELMAN’S® Cinnamon Apple Sauce
  • 2 teaspoons brown sugar

Directions

  1. Step 1
    Preheat oven to 350°F. Lightly grease a shallow baking or casserole dish.

  2. Step 2
    Cut each squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in prepared baking dish. Bake for 30 minutes.

  3. Step 3
    Meanwhile, saute onion and butter in large skillet for 3 minutes. Add sausage and cook until no longer pink. Remove from heat and add other ingredients except brown sugar. Shape mixture into 4 equal balls.  

  4. Step 4
    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. 

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