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.
Servings: 4 Servings
Ingredients
- 2 acorn squash
- 1 tablespoon olive oil
- 4 cups dry cornbread stuffing mix
- 8 ounces ground pork sausage
- ½ onion chopped
- 1 to 2 stalks celery chopped
- 1 tablespoon chopped fresh sage
- 1 teaspoon ground sage
- ½ teaspoon ground fennel seed
- 1 cup dried cranberries
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large egg
- 1 ½ 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
Sausage options: Bulk sausage is often labeled as breakfast sausage and packaged like ground beef. Ground beef, chicken, or turkey can be used as a substitute.
Stabilize the squash: Slice a thin sliver off the bottom of each squash half so it sits level and doesn’t tip while baking.
Use hot broth: Warm broth absorbs more easily into the dry cornbread, helping the stuffing hydrate evenly without turning soggy.
Prevent over-browning: If the squash or stuffing is browning too quickly, loosely cover with foil for the remainder of the bake time.
Nutrition
Serving: 1 serving | Calories: 650kcal | Carbohydrates: 27g | Protein: 33g | Fat: 47g | Saturated Fat: 19g | Cholesterol: 119mg | Sodium: 1400mg | Fiber: 4g | Sugar: 1g
