Best Sausage Mushroom Stuffed Squash Recipes

STUFFED DELICATA SQUASH WITH CHICKEN SAUSAGE-MUSHROOM STUFFING

Steps:

• Preheat oven to 425°F.
• Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes.
• Meanwhile, in a large saute pan cook sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Add the onion and celery; cook until celery is soft, about 8 to 10 minutes.
• Add the mushrooms and thyme to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through.
• Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.

SAUSAGE AND SQUASH STUFFED MUSHROOMS WITH CORNBREAD CRUMBS

Steps:

• Preheat the oven to 425 degrees F.
• For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
• For the filling: Heat the butter over medium-high heat. Add the chopped mushroom stems and squash and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool.
• Add the sausage, Asiago and scallions to the cooled mushroom stem mixture. Stir in the cornbread until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

SQUASAGE (SAUSAGE-STUFFED SQUASH)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
• Place squash, cut sides down, on the prepared baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
• Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
• Bake in the preheated oven until filling is cooked through, about 20 minutes.

SAUSAGE & MUSHROOM STUFFED SQUASH

Steps:

• Cut squash in half; discard seeds. Place cut side down in an ungreased 15x10x1-in. baking pan. Add water. Cover and bake at 350° for 40-50 minutes or until tender., Meanwhile, in a large skillet, cook the sausage, mushrooms, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add wine. Bring to a boil; cook until liquid is reduced by half. Stir in the soup, croutons, milk, Parmesan and 3/4 cup cheddar cheese., Drain water from squash. Turn squash over; stuff with sausage mixture. Sprinkle with remaining cheddar cheese. Bake, uncovered, for 20-25 minutes or until heated through.

SAUSAGE AND CHEESE-STUFFED KABOCHA

Steps:

• Preheat oven to 375 degrees F.
• Pour 2 cups of boiling water over the dried porcini and let sit while you prep your other steps, 10 to 15 minutes.
• Peel, de-seed and medium dice the kabocha squash. Pour onto a baking sheet, sprinkle with salt and pepper and drizzle with 2 tablespoons of olive oil. Roast in the oven for about 30 minutes to cook through.
• In the meantime, use a small serrated paring knife to remove the top of the pumpkin wide enough to later fill the pumpkin stuffing and scoop out the seeds.
• Dice the baguette and place in the oven on a sheet pan to make croutons, about 5 minutes.
• In a large skillet over medium heat cook the Italian sausage breaking it up into little pieces and cook it all the way through. Remove it from the pan leaving the grease. Now add the onions and garlic and cook, stirring, until softened, 5 to 8 minutes.
• While the onions are cooking, take the porcinis that are re-hydrating in the hot water, wring them out and give them a rough chop. Remove the cooked onions and put in a large bowl with the Italian sausage. In the same skillet, add the sliced white mushrooms, chopped porcinis along with 1/2 cup of the mushroom liquid and cook for about 5 minutes. Remove and add to the large bowl with the sausage mixture.
• Add the cooked kabocha and croutons to the sausage bowl. Mix well and add the ginger, paprika, nutmeg, salt and pepper.
• Add the milk and heavy cream to a saucepan and bring it to a simmer.
• To assemble: Sprinkle the inside of the pumpkin with salt and pepper. Add a layer of the sausage mixture, some of the heated milk-cream mixture, add a layer of Gruyere and continue by pressing down repeating the layering process until the pumpkin is completely full. Place the top of the pumpkin back on, put it in a 9- by 13-inch baking dish and fill with 1- to 2-inches of warmed water. Bake until it's cooked through, about 1 1/2 hours
• Serve by scraping the inside of the pumpkin and getting some of the pumpkin flesh along with the filling to serve warm.

SAUSAGE-STUFFED SQUASH

Steps:

• Cut squash in half lengthwise; remove seeds. Sprinkle with salt and pepper. In a large bowl, combine the sausage, egg, brown sugar, garlic and bread crumbs., Spoon into squash halves; place in a small shallow baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer inserted in the stuffing reaches 165°.