Chicken and Bratwurst Stuffed Acorn Squash by Chef John Jadamec, Journeys East, Tulalip Resort Casino.


Preheat the oven, turn on some music, and put down your phone because it’s time to cook. 

I wanted to share a favorite easy recipe that is just in time for the fall months and upcoming holiday season. It makes a great side dish for a roasted turkey, or it can be served on its own. 

Winter squashes are now in season, and they are full of nutrients. I enjoy their sweet, nutty flavors, so after roasting it for an hour, you can even eat the skin of the acorn squash (wash it before you bake it). The squash can be pretty tough, so be careful not to cut yourself when cutting the ends off and when you cut it in half. 

Once the squash is in the oven, you can start to make the stuffing. Begin with cutting up the chicken, bratwurst and vegetables. There is not a lot of seasoning for this recipe because most of it will come from the bratwurst and the acorn squash itself, with a little help from Dijon mustard. In about one hour you will have a satisfying dish for your holiday meal.


Preparation time is about 1 hour

Serves 2-4

Roasting the squash

1 large acorn squash

1 tablespoon olive oil

A little salt and pepper 

  • Preheat your oven to 400 degrees F
  • Rinse the squash under some cold water to clean the outside of it
  • Cut just enough off the ends of the squash so that it will sit without moving around
  • Cut the squash in half giving you two rounded pieces.
  • Scoop out the seeds.
  • Spread 1/2 a tablespoon of olive oil on the top and inside of the squash halves along with sprinkling a small amount of salt and pepper.
  • Place the squash on a baking pan and bake at 400F for about 40 minutes or until you can easily stick a fork in the thickest section.
  • Once finished cooking, set aside so they can be filled with the stuffing.

Making the chicken and bratwurst stuffing

1 Bratwurst, raw, about 3.5 ounces

4 ounces boneless chicken thigh

1 tablespoon butter

1/4 cup carrot, small diced 

1/4 cup onion, small diced

1/4 cup celery, small diced 

2 teaspoons Dijon mustard

1/2 cup chicken stock

1 cup panko, Japanese style bread crumbs

Salt and pepper to taste

  • Remove the casing from the bratwurst and break it into small pieces.
  • Dice the chicken thigh into small pieces.
  • Place a sauté pan on medium heat and add a small amount of oil. Add the bratwurst and chicken and thoroughly cooking the chicken and bratwurst, stirring constantly.
  • Add the butter, carrots, onion and celery to the mixture. Sauté for about one minute or until the vegetables start to sweat.
  • Lightly stir in the mustard and chicken stock and add salt and pepper to taste.
  • Stir in the panko to absorb all of the liquids. If the stuffing seems too dry, add a little more chicken stock if the stuffing seems to wet add a bit more panko.

Stuffing the squash

  • The squash should be cooked and tender but still holding its shape. 
  • Place half of the stuffing into each squash section.
  • Place the stuffed squash back in the oven for 15 minutes.
  • After 15 minutes, take the squash out and serve it.

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