Chestnut Stuffing in an Acorn Squash Recipe

Monday, November 25, 2013
I am not a turkey stuffer, however, this is a great stuffing mix for any bird.

We just love it as a side dish, the flavors are fabulous and you can never go wrong with this Chestnut Sausage Stuffing.

The fruit and seasonings all compliment each other. A great addition to any holiday table.

Great Side Dish

I actually could make a whole meal on this and love the vegetarian version.

My family loves sausage stuffing.

Either way, they look beautiful on the table for any holiday in the fall season.

Check out both recipes below for stuffed acorn squash recipes.

Some Prep Work

First, you need to bake the acorn squash sliced in half or microwave it.

Remove the seeds and clean them.

Bake in a 400-degree oven on a cookie sheet until soft.

Make as many as you have guest size.

You will be using these as a bowl.

If you can't find acorn squash any squash that serves as a deep bowl is fine. like butternut etc.

Just bake it until soft removing all seeds inside first.


1 apple

1/2 cup mandarin oranges

25 roasted chestnuts shelled and chopped

Optional: 1 lb loose hot Italian sausage sautéed and drained

4 cloves minced garlic

1/4 cup dried cranberries

2 teaspoons fresh rosemary

1/4 teaspoon poultry seasoning

6 cups bread Italian flavored cubes

3 cups chicken broth

1 tablespoon Worcestershire sauce

Optional: 1 finely minced onion

salt, pepper to taste


olive oil


In a large frypan sauté sausage if using with 1 tablespoon olive oil, until no pink remains. Add the garlic and onion if using until fragrant around 2 minutes. Remove from heat drain any oil.

In a bowl add the bread cubes, then mix the fruits, cranberries, spices, and seasonings in with the cubes, sauce, broth then add the drained sausage with the garlic mixture.

Mix all together and either place in a buttered baking dish, or fill each cooked acorn squash for the number of guests you have.

If you think it's too dry when reheating add more chicken broth. Bake at 350-degree hot oven a few minutes just until warmed.

For Vegetarian Lovers


2 medium acorn squash

2 tablespoons extra-virgin olive oil, divided

1/2 teaspoon fine sea salt, divided

1/2 cup quinoa, rinsed

1 cup of water

1/4cup dried cranberries

1/4 cup pumpkin seeds

1/4 cup chopped green onion

1/4 cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish

1 clove garlic, pressed or minced

1 tablespoon lemon juice

3/4 cup grated Parmesan cheese

Garnish 1/2 cup crumbled goat cheese or feta

Bake or microwave acorn squash like the methods above. Remove seeds and hollow out.

Cook the quinoa to package instructions.

Add all the ingredients including Parmesan cheese, just leave the garnish goat or feta cheese for the tops.

Fill the cooked squash using the method above. Sprinkle with cheese. Bake at 400 degrees until the cheese is browned

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