Acorn Squash with Cornbread Sausage Stuffing

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Roasted Acorn Squash with Cornbread Sausage Stuffing is a perfect recipe for Thanksgiving and fall. Fresh cranberries, cornbread and sausage round out this easy stuffed acorn squash recipe.

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Did I tell you how much I love fall? I think I have, but let me tell you once again…. I. LOVE. FALL. From the colorful pumpkins in our fields to the delicious fall produce we grow here on our farm, fall just speaks to me.

Right now, we have a bounty full of winter squash in the fields. Acorn, butternut, and spaghetti squash all take center stage this time of year. Not only are they super healthy, but they can be eaten as a stand-alone meal, made into soup, or served as a side dish.

This Acorn Squash with Cornbread Sausage Stuffing can serve as an easy fall main dish or a delicious holiday side dish recipe.

Try this easy pumpkin dessert for fall.

What ingredients do I need to make Roasted Acorn Squash with Cornbread Sausage Stuffing?

• 2 medium acorn squash halved and cleaned
• Butter
• Cornbread, cubed
• Fresh cranberries
• Italian Sausage, casing removed
• Onion
• Celery
• Poultry seasoning
• Salt & Pepper
• Chicken stock
• Maple syrup

How To Cook Acorn Squash:

I first start by cutting the acorn squash in half and cleaning out the seeds. Use your muscles and be careful. They can be hard to cut.

How Do I Make Stuffed Acorn Squash?

The cranberries in the stuffing mixture are so bright and colorful. This dish mirrors the colors of fall.

This dish is not only perfect as a stand alone meal, but would make a wonderful addition to your Thanksgiving menu.  Savor those fall flavors while they last. Enjoy!

Save this Sausage Stuffed Acorn Squash recipe. Pin the image below to your favorite Pinterest board

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Yield: 4 servings

Roasted Acorn Squash with Sausage Cornbread Stuffing

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Roasted Acorn Squash with Cornbread Sausage Stuffing is a perfect recipe for Thanksgiving and fall. Fresh cranberries, cornbread and sausage round out this stuffed acorn squash recipe.

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Ingredients

• 2 medium acorn squash halved and cleaned
• 1/2 stick butter
• 4 cups cornbread day old, cubed
• 1 cup fresh cranberries
• 1/2 lb. Italian Sausage casing removed
• 2/3 cup onion diced
• 2/3 cup celery diced
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1 teaspoon fresh cracked pepper
• 1/2 cup chicken stock
• 1/2 cup maple syrup
• 1 teaspoon poultry seasoning

Instructions

1. Preheat oven to 350 degrees.
2. Wash and cut acorn squash length-wise. Scoop out seeds. Rub with olive oil. Place cut side down on a baking sheet and bake for 20 minutes.
3. While acorn squash is baking, remove sausage from casing and cook over medium heat until brown. Drain and set aside.
4. In same pan, add butter, celery and onion and sauté until translucent. Season with salt, pepper and poultry seasoning.
5. Add sausage back into the pan along with 4 cups of cubed cornbread and 1 cup of cranberries. Stir to incorporated, cooking over medium heat.
6. Gradually add 1/2 cup of chicken stock to stuffing mixture and cook until heated through.
7. Remove stuffing from stove and fill the center of each acorn squash half. Drizzle top of each squash with maple syrup.
8. Bake for an additional 25 - 30 minutes until squash is tender when pierced with a fork.

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