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Recipes Fresh From The Farm

Acorn Squash with Apple-Sausage Stuffing

E. Marie via Apple Magic

Serves 6

Another apple recipe from "Apple Magic" ... this one comes from Doc Carey Homestead Orchards in Michigan. This is a super dish for us squash lovers. Great for breakfast, lunch or dinner - wonderful with roast pork.

  • 3 acorn squash
  • 1# ground sausage
  • 2 large (unpeeled) Spy apples
  • 1/3 C. packed, brown sugar or maple sugar, molasses, maple syrup or honey
  • 1/2 t. cinnamon
  • 1/4 t. nutmeg (fresh ground from a nutmeg)
  • 1/8 t. cloves
  • 1/8 t. ginger (freshly grated from a ginger root)
  • 1/3 C. dried currents or raisins
  • 1/3 C. butter
  • 1/2 C. chopped nuts

Preheat oven to 375 degrees.

Cut squash lengthwise into halves; remove seeds. Place cut side down in baking pans with hot water about 1/2” deep. Cover and bake 20 minutes. Meanwhile, saute sausage until pink color changes to beige – do not overcook.

Add finely chopped apples to sausage for last few minutes. Drain off grease. Mix together brown sugar, cinnamon, nutmeg, cloves, ginger. Sprinkle over sausage and apples; mix well. Stir in currants or raisins and nuts. Remove squash from oven. Place cut side up in pans. Divide sausage mixture between halves. Put some butter on top of mixture. Cover pans. Return to oven and bake for about 30 minutes. Squash should be cooked until easily pierced with a fork.