When I was looking for recipes to use up 6 acorn squash, I found that my vintage cookbooks had some very interesting ways of cooking this squash. During the depression, acorn squash was used often as a shell to fill with creamed meats and fish. Or filled with ground meats and fruit. It was served as a supper dish instead of a side dish. Acorn squash is easy to grow and will store through the fall and into the winter so I could see why it was popular then. My very old The Joy Cooking Cookbook, lists all the ways to use it in a narrative but doesn’t give any recipes or cooking times. It was just understood that you would go to the index and look up some of the creamed meats recipes and prebake your squash until tender. Then serve it with the creamed meats. Acorn squash is a very mild vegetable and would add texture and flavor served this way.
Another way squash was baked with a stuffing. That stuffing could be any ground meat mixed with chopped apples, raisins, dried bread and oatmeal. You could find the stuffing recipes in the index. The rule of thumb for this was if you only had a small amount of filling then you would prebake the squash for about 20 to 30 minutes. Placed in a baking pan cut side down with water on the bottom . Just cooked to it is half done and then add your stuffing so it doesn’t over cook into a hard mess. The squash would go back into the oven and finish baking usually in a covered pan. If you had a large amount to mound up in the squash, then you would stuff the squash raw and bake it for about 40 minutes in a covered pan or dish.
Today we are lucky to find one or two recipes for acorn squash in a general cookbook. Usually it just gives the recipe for baking it with a little butter. Some of the fall and winter Holiday cookbooks will dress it up as a side dish for a large Holiday dinner. Winter hard squashes have gotten expensive and usually sold by the pound now and I think that is because they have to be hand picked. It is certainly a vegetable well worth growing in your garden.
This recipe is for 2 servings but you can increase it to serve as many as you need.
Sausage Stuffed Acorn Squash
- 1 Acorn squash cut in half and seeded
- 1/2 pound ground sausage
- 1/4 cup chopped onion
- 1 cup dried bread cubes
- 1/2 cup dried cranberries
- 1 egg beaten
Pre heat oven 350 degrees. Baking dish with lid or baking pan with enough aluminum foil to cover it.
Cut acorn squash in half and scoop out the seeds. Place in baking dish or pan with cut side up. Mix together sausage, onion, bread cubes cranberries. Add beaten egg and mix until blended. Fill the squashes cavity with sausage mixture and mound it up. Add a small amount of water to the bottom of the dish/pan and then cover tightly. The water will help steam the squash.
Bake at 350 degrees for 40 minutes or until squash is tender. Serve hot.
You may like these other recipes for baked acorn squash: