Sausage Stuffed Acorn Squash

Our Sausage Stuffed Acorn Squash is a savory meal-in-a bowl. Sage seasoned pork is combined with a cornbread stuffing mix, dried cranberries and herbs.

4.75 from 4 votes

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Prep Time: 30

Cook Time: 1 30

Total Time: 2

Servings: Servings

Calories: 650kcal

Author: Pat Nyswonger

Ingredients

2 medium acorn squash
1 tablespoon olive oil
4 cups dry seasoned cornbread stuffing mix
8 ounces pork sausage
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon chopped fresh sage
1 teaspoon dried sage
1/2 teaspoon ground fennel seed
1 cup dried cranberries
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg
1-1/2 cups chicken broth
4 tablespoons butter

Instructions

Start with the squash:

Preheat the oven to 375°F.
Cut the squash in half and remove the seeds. Slice a thin slice from the bottom of each squash half so it sits level and stable.
Brush the flesh of the squash with olive oil, season with salt/pepper and place on a baking sheet, cut side up. Transfer the baking sheet to the oven and bake for 20 minutes, then remove from the oven and set aside.

Meanwhile, make the Stuffing:

Place the cornbread stuffing into a large bowl.
In a skillet set over medium high, cook the sausage, breaking it up with a fork as it cooks, about 5 minutes.
Add the onion and celery to the skillet and cook until the onion is translucent about 3-5 minutes. Remove from the heat and transfer to the bowl with the stuffing mix.
Add the chopped sage, dried sage, ground fennel, cranberries, salt and pepper to the bowl. toss to combine.
Whisk the egg lightly and pour over the stuffing mix, tossing to combine.
In a small saucepan, heat the chicken broth and butter; then pour over the dry stuffing mix and toss to combine. Let the mixture sit for 5-10 minutes to absorb, stir occasionally.
Spoon the stuffing mixture into the cavities of the squash, mounding it up nicely. Brush the tops with olive oil.
Transfer the baking sheet to the oven and bake the squash for 40-45 minutes, until the squash is tender when the flesh at the edge of the squash is pierced with a fork and the stuffing is brown and crusty.
Remove the squash and serve hot.

Notes

Bulk sausage is often labeled as breakfast sausage and packaged like ground beef.
Ground beef, chicken, or turkey can be substituted for the sausage.
Removing a sliver of squash rind from the bottom of each squash half will keep the squash level and stable.
The dry cornbread will absorb the broth easily if the broth is hot.
Hot broth will absorb into the dry cornbread easier than cold broth.
If the squash is browning more than desired, cover with a piece of foil.

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