Stuffed Acorn Squash Recipe | PBS Food

Stuffed Acorn Squash


Yield: serves 6



  • 3 acorn squash
  • 1 lb. pork sausage
  • 1 cup celery chopped
  • 1 sweet onion chopped
  • 1/2 cup golden raisins or dried cranberries
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder (or more to taste)
  • dash of ground cinnamon
  • 2 garlic cloves chopped
  • 1 cup unsweetened applesauce
  • 1 box of chicken stuffing mix


  1. Microwave each squash for 5 minutes, then cut in half and scoop out seeds. Place squash, cut side down, on large, buttered baking dish.
  2. Bake at 350 degrees for 50 minutes or so.
  3. Meanwhile, for stuffing, in skillet, cook onion and celery in some olive oil. Add pork and cook until meat is cooked and vegetables are tender. Drain off any fat. Stir in garlic, raisins or cranberries, salt, curry powder, and cinnamon. Stir in applesauce and stuffing mix. Add enough applesauce so that mixture is moist, not too dry.
  4. Once baked, remove squash from oven and turn cut side up in dish. Spoon stuffing mixture into squash halves and bake uncovered at 350 degrees for 20 minutes.
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