Description
Make this Sausage Stuffed Acorn Squash for a warm, comforting fall meal. It is simple to prepare and tastes like you spent all day cooking. This recipe brings family comfort right to your table.
Ingredients
Scale
- 2 medium acorn squash
- 1 pound bulk sausage (pork or turkey)
- 1 cup dried bread stuffing mix
- 1 cup chicken broth
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees F.
- Cut each acorn squash in half lengthwise. Scoop out the seeds and stringy bits.
- Brush the cut side of the squash lightly with olive oil and season with salt and pepper.
- Place squash cut-side down on a baking sheet. Roast for 30 to 40 minutes, or until tender when pierced with a fork.
- While squash roasts, cook the sausage, onion, and celery in a skillet over medium heat until the sausage is browned and cooked through. Drain off any excess fat.
- In a bowl, combine the cooked sausage mixture, bread stuffing mix, and chicken broth. Mix well.
- Flip the roasted squash halves cut-side up. Divide the stuffing mixture evenly between the squash halves, mounding it on top.
- Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes, until the stuffing is heated through.
- Serve warm and enjoy your homemade comfort food.
Notes
- You can prepare the squash halves ahead of time to save time on roasting.
- Use vegetable broth instead of chicken broth for a vegetarian option if you adjust the sausage filling.
- If you like a sweeter stuffing, add a pinch of cinnamon to the mixture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: Estimate needed
- Sugar: Estimate needed
- Sodium: Estimate needed
- Fat: Estimate needed
- Saturated Fat: Estimate needed
- Unsaturated Fat: Estimate needed
- Trans Fat: Estimate needed
- Carbohydrates: Estimate needed
- Fiber: Estimate needed
- Protein: Estimate needed
- Cholesterol: Estimate needed