My family loves this flavorful ham, which I’ve customized to suit my preferences. Amazing Easter dinner ham that pairs well with numerous side dishes may be made with this.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 4 |
| Yield: | 4 stuffed squash halves |
Ingredients
- 2 acorn squash, halved and seeded
- 1 pound ground sausage
- 1 cup chopped celery
- ½ cup chopped mushrooms
- ¼ cup chopped onion
- 1 large egg, beaten
- ½ cup sour cream
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Place squash halves, cut-side down, onto the prepared baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Remove from the oven, turn squash halves over, and set aside to cool. Leave the oven on.
- Heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove from the heat.
- Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture, then spoon into squash halves.
- Return to the oven and bake until filling is cooked through, about 20 minutes.
Nutrition Facts
| Calories | 523 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 5 g |
| Protein | 24 g |
| Saturated Fat | 14 g |
| Sodium | 1232 mg |
| Sugars | 7 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
There was much more sausage mix left after the 2 squash were filled but I can’t feel sad about that- it is delicious. the squash cooked long enough that I was able to even eat the skin… it was soft and flavorful and amazing. I did add salt/pepper before putting the squash in the oven, and added a big clove of garlic to the celery mix but that’s all personal tweaks, eh! It was a GREAT base, and I highly recommend! (btw, I put the extra sausage filling in a ramekin and baked it with the other filled squashes, and it was just as delicious!)
A dependable weeknight meal. We’ve mixed it up at times by changing the type of squash we use. Neither my wife nor I like cooked celery very much. Apple, which goes naturally with pork, works very well in place of the celery.
Delicious! Even my very picky eater husband ate everything and loved it. He hates potatoes and anything mashed, so I was not expecting him to like it, but it was a huge hit with him. Now he’s asking me to save the seeds and plant more squash.
Very good.
Very tummy
Very good! I added some sage to the sausage while it cooked. Good crowd pleaser that can be made ahead of time!
Delicious! Followed the recipe exactly and my whole family loved it! The sour cream flavor plus the little crunch from the celery was made this stand out from other stuffed squash recipes I’ve made
I used two kuri squashes. Baked them for 50 minutes, which really softened them up. There is no spice on the squash so I added 1 tspn salt, 1 tspn ground sage, 1/4 tspn crushed red pepper flake, 1 tspn thyme to the stuffing. It was awesome! Adjust the above spices to your palate or try your own. Squash plays nice with most spices.
3 out of 4 of my family really liked this. I will make it again. May use a bit less cheese/sour cream next time.
Only adjustment I made was using butternut squash cooked and cubed in baking dish with the filling heaped over top. What a tasty dish this is…thanks so much
Followed recipe as written. Delicious! I will be making this for our family again!
Soon delicious! This will be my go to squash recipe.
Very good and easy to make
I love this recipe! Have made it as written and have made with the addition of precooked white and wild rice. The addition of wild rice gives a little extra nut flavor and I’d highly recommend trying that addition after trying the recipe as written
I have a cow dairy intolerance, so I subbed goat cheese and sheep milk parmesan. We had one acorn squash and one butternut. It turned out well and added it to our meal rotation.
I usually made stuffed acorn squash with Apples walnuts and Cranberries with a filling more like baked apples. This was the first savory acorn squash I made , hubby and I both agreed it was way more satisfying and flavorful than the sweet version. This will be my go to recipe for stuffed acorn squash. Thanks for sharing
Yes, I made this and one of my favorites. The only reason I give it 4 stars is because I had to add some other spices, and used Greek yogurt I stead of sour cream. When browning the sausage I added about 1 tsp cinnamon and 1/2 tsp of allspice. I didn’t have Parmesan cheese so I used whatever shredded cheese was in the fridge and it was perfect. Also, I added about a 1/4 cup of dried cranberries in the mix. No complaints only thumbs up!
This is delicious and I can’t wait to eat it for lunch all week! I made a couple small changes based on reviews and what produce I had on hand. I used gyro meat instead of sausage and omitted the celery. I substituted Greek yogurt for the sour cream and added brown rice. I was making a half recipe but accidentally made the full amount of sauce, so I added a little extra rice and some sautéed kale and spinach. This one will be going on the rotation for sure!
Great flavor, easy to make!
pretty good recipe! Added some bread crumbs on top for a nice crunch
Turned out well. I followed the recipe mostly, used hot Italian sausage, added garlic, and used cream cheese for the sour cream. Took suggestion for buttered cracker crumb topping and it was pretty good! Hubby is good with all the added fat after chemo, so that was a bonus. Made mine with Soy Chorizo, no added cheese, egg, or crumbs but added garlic! Probably will make again because we normally have the ingredients on hand.