They both went to a tea room/antique shop with a gypsy type feel a few years ago in Anamosa, Iowa and had this dish. The owner shared the recipe with them....luckily for us. Unfortunately, the shop is now closed. But the dish lives on....
We make ours with vegetarian sausage, but I'll share the measurements for meat eaters and vegetarians below.
I am also including a video under the recipe on how to cut an acorn squash if you need a little guidance.
4 small or 2 large acorn squash
Salt and pepper
1 pound ground sausage or 1 box of Morning Star Farms or other vegetarian sausage patty or link(thawed)
8 ounces cream cheese, softened
1 teaspoon or to taste Worcestershire sauce
Preheat oven to 425.
Cut squash in half and scoop out the seeds. Line baking sheet with foil and brush with a little olive oil. Brush cut sides of squash with olive oil and sprinkle with salt and pepper. Place cut sides down and roast for 30 to 45 minutes, until tender.
Meanwhile, brown sausage in skillet if using real sausage. Or cut up vegetarian sausage into small pieces (crumbly) and heat in skillet.
Whip cream cheese with Worcestershire sauce and stir in sausage, while still warm.
While still warm, divide into cooked squash and serve right away.
This is SO GOOD.