Acorn Squash Sausage Bake

Acorn Squash Sausage Bake

Fall squash are stuffed with sausage, onion, raisins and crumbs to make a savory dish.


Servings: 24

12 small acorn squash
2 tbsp. butter or vegetable oil
2 cups chopped sweet onion
6 lb. ground sweet pork sausage
3 qt. (about 96 oz.) MUSSELMAN'S Chunky Apple Sauce
3 cups plain fresh bread crumbs
1 cup dry seedless raisins
1 cup brown sugar
6 large eggs


  1. Cut each squash in half lengthwise. Remove and discard seeds. Place squash halves, cut side down, onto greased sheet pans. Bake in 350°F oven for 30 minutes. Remove from heat and cool.
  2. In large skillet heat oil; add onion and sauté 3 minutes. Add sausage and cook until no longer pink. Remove from heat and stir in apple sauce, crumbs, raisins, sugar and eggs; mix well.
  3. Place squash halves, cut-side-up, into shallow, full-size steamtable pans. Scoop a scant 1/2-cup portion of sausage-apple sauce mixture into each squash cavity. Cover each steamtable pan and bake in 350°F oven for 20-30 minutes. Remove covers and continue baking uncovered for an additional 15 minutes, until squash are tender and filling is cooked through and slightly browned. Serve each one with a drizzle of maple syrup, if desired.

100% American grown apples.

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