Jones' Farmer Blog

Behind the scenes and lessons at Jones Family Farms in Shelton, CT

Recipe of the Day: Blue Hubbard Squash with Cornbread and Sausage Stuffing

1 Comment

This was one of our favorite squash entrees last fall – a Blue Hubbard Squash (or a Long Island Cheese Squash) stuffed with cornbread and sausage stuffing.  It makes a great vegetarian alternative (if you leave out the sausage!) to turkey on Thanksgiving and looks VERY impressive when you set it on the table.  Pre-bake the squash until tender, prepare the stuffing as below (or to your liking), and then bake the stuffing inside the cooked squash until golden brown.  Enjoy!

Cornbread and Sausage Stuffing


  • 1 pound sweet Italian turkey sausage, (about 4 links), casings removed
  • 2 cups finely chopped onion
  • 1 1/2 cups finely chopped celery
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1 1/2-3 cups reduced-sodium chicken broth


  1. Preheat oven to 325°F. Coat a 9-by-13-inch baking pan with cooking spray.
  2. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
  3. Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
  4. Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.

Recipe from


One thought on “Recipe of the Day: Blue Hubbard Squash with Cornbread and Sausage Stuffing

  1. Line 3, last sentance, should read: “Spoon the stuffing into the PRE-BAKED SQUASH and cover with foil.
    Line 4 should read: “Bake the stuffing in the squash until thoroughly heated, about 25 minutes. Serve warm.”

    It’s clear from the top of the page that this is what they meant.

    I baked the squash half about 2 hours with foil over it at 325F to get it ready for the sausage. I also used toasted, coarse multi-grain bread cut into cubes instead of the cornbread. My sausage was a pork breakfast sausage to which I added some whole fennel. I also used celery salt instead of table salt when making the stuffing.

    Overall, if you like hubbard, you’ll like this.

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