Stuffed Winter Squash

Stuffed Winter Squash

Adapted from All Recipes


  • 2-3 winter squash, halved & seeded (can be acorn, kabocha, or butternut squash)
  • 1 tb olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 pound breakfast sausage
  • 1 tsp dried thyme
  • 1/2 c raisins
  • 1/2 c chopped pecans


  • Preheat oven to 350.
  • Place squash halves cut side down in baking pan(s).  Fill pan(s) with about 1/2 inch water.
  • Bake squash 40 minutes, or until tender.
  • While squash bakes, heat oil in a skillet, over medium heat.
  • Place onions & celery in the skillet; cook until tender.
  • Stir in sausage & thyme; cook & stir until evenly brown.
  • Remove squash from the oven, and carefully scrape the pulp from the rinds.  Take care to leave a sturdy edge.  Set rinds aside.
  • Place the pulp in the bowl with the sausage mixture.  Add the raisins and pecans.
  • Mix thoroughly.
  • Scoop into the reserved rinds.  Place stuffed squash in baking dishes.
  • Bake 25 minutes, or until thoroughly heated.

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