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Acorn Squash Stuffed with Cornbread, Sausage & Cranberries
Acorn squash stuffed with cornbread sausage stuffing is perfect stand alone meal for a fall dinner or as a side on your Thanksgiving table.
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 4
Author Melissa Russo / thefarmgirlgabs.com
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2
medium acorn squash
halved and cleaned
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1/2
stick butter
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4
cups
cornbread
day old, cubed
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1
cup
fresh cranberries
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1/2
lb.
Italian Sausage
casing removed
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2/3
cup
onion
diced
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2/3
cup
celery
diced
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1
teaspoon
poultry seasoning
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1
teaspoon
salt
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1
teaspoon
fresh cracked pepper
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1/2
cup
chicken stock
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1/2
cup
maple syrup
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1
teaspoon
poultry seasoning
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Preheat oven to 350 degrees.
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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.
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While acorn squash is baking, remove sausage from casing and cook over medium heat until brown. Drain and set aside.
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In same pan, add butter, celery and onion and sauté until translucent. Season with salt, pepper and poultry seasoning.
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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.
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Gradually add 1/2 cup of chicken stock to stuffing mixture and cook until heated through.
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Remove stuffing from stove and fill the center of each acorn squash half. Drizzle top of each squash with maple syrup.
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Bake for an additional 25 - 30 minutes until squash is tender when pierced with a fork.