Sausage, cornbread and apple stuffed acorn squash.

There’s a farm stand I stop at weekly to stock up on fresh produce. This is the season for acorn squash. I rarely eat them and wanted to find a way to make them scrumptious. I did it the easy way. By easy I mean the pre-cut veggies and boxed stuffing. I just don’t have the time to make everything from scratch like I used to. If you’re into squash try this out.

What you’ll need:

2 large acorn squash, halved and seeded


Italian sausage links

2 apples

1 box of cornbread stuffing

Diced carrot, celery and onion mix. (Most stores sell them together)

Italian seasoning

Shredded parmesan


Preheat oven to 400 degrees.

Halve the acorn squash and remove seeds. Lay on the pan face up. Brush butter over each one. Bake for 40 minutes.

Remove sausage from casing and cook through.

Once cooked, remove from skillet and set aside.

Saute the onion, carrot and celery for five minutes. Add Italian seasoning.

Add diced apples and saute for 3 more minutes.

Separately make cornbread stuffing. (I used Stovetop)

Add sausage back to the veggie/apple mix.

Then combine it with the stuffing and some shredded parmesan.

Fill each squash halve and sprinkle parmesan on top.

Bake for another 20 minutes.


Happy Fall ya’ll.




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