Boistfort Valley Farm
Community Supported Recipe Box

Sausage-Stuffed Acorn Squash with Molasses Glaze

(Usually I include only vegetarian recipes, but this one just sneaked in!)


  • 2 acorn squash
  • 1 tablespoon butter
  • 1/2 cup diced red bell pepper
  • 1 Cippolini onion, thinly sliced
  • 1 pound bulk breakfast sausage
  • 1 cup fresh white breadcrumbs
  • 1/2 cup broth
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2/3 cup mild-flavored (light) molasses


dish: main
season: fall

Preheat oven to 350°F. Cut two 3/4-inch-thick slices from center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer in 15x10x2-inch baking dish.

Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper and onion; sauté until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, breadcrumbs, broth, pepper and salt. Mound sausage mixture in center of squash rings, using about 1/3 cup for each. Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash are tender and sausage is cooked through, about 25 minutes.

Adapted from Bon Appétit, November 1996