Sausage and Mushroom Stuffed Squash

Summer seems to have vanished before it started, and with it went the tender zucchini, sweet ears of corn and fragrant, plump tomatoes. I will miss that warm-weather bounty, but the saving grace of autumn is the hearty and satisfying squash. Here's a recipe for baked kabocha with sausage stuffing that's easy, delicious and satisfying enough to make you forget that spring is only six months away.

Sausage and Mushroom Stuffed Squash

Sausage and Mushroom Stuffed Squash


  • 1 kabocha squash (acorn and delicata work, too)
  • 1 tbsp. melted butter
  • 1 tbsp. maple syrup
  • 1 tsp. olive or canola oil
  • ¼-lb. sausage meat (removed from casing)
  • 1 small onion, diced
  • 12 oz. package of sliced mushrooms (I used cremini but any kind will do)
  • 1 tsp. salt
  • 1/4 c. vegetable or chicken stock
  • 1/2 tsp. dried sage
  • 1 tbsp. shredded Parmesan cheese


  • Preheat oven to 400°F. Slice squash in half and remove seeds.
  • Mix butter and syrup together and brush all over the inside of the squash. Place in baking dish, cover with foil and bake in oven for 25-30 minutes or until soft.
  • Meanwhile, brown sausage, onions and mushrooms over high heat, breaking up sausage into small pieces with spoon or fork. Add salt, stir.
  • Reduce heat, add stock and sage, cover and cook for 5 minutes. Remove from heat, stir in cheese and stuff squash halves.
  • Top with more cheese and return to oven for 15 minutes.
Sausage and Mushroom Stuffed Butternut Squash

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