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Stuffed Acorn Squash with Italian Duck Sausage

Acorn Squash with Italian Duck Sausage

For those cold fall nights, this acorn squash recipe stuffed with flavorful duck sausage has just enough kick to warm you up.

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


  • 2 medium acorn squash, halved and seeded
  • Olive oil spray
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • 1 package Pelleh Poultry Italian duck sausage, chopped
  • ¾ cup chopped onion
  • ¾ cup chopped celery
  • 2 garlic cloves, minced
  • 4 ounces shiitake mushrooms, chopped
  • 1 sprig fresh thyme
  • Chopped parsley, for garnish


1. Preheat oven to 425°F.

2. Spray the cut sides of squash with oil and sprinkle with salt. Place squash face down on a large baking sheet. Bake at 425°F until tender and browned on the edges, 20 to 25 minutes.

3. Meanwhile, in a large sauté pan heat olive oil, then add onion and celery. Cook until celery is soft, 8 to 10 minutes.

4. Add sausage and cook until slightly browned.

5. Add mushrooms, garlic, thyme, and more salt and pepper (if needed) to the pan. Cook, stirring after 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through. Divide (½ cup) between the squash halves. Garnish with parsley.

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