Sausage Stuffed Acorn Squash + Video
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
640 kcal
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Course
Main Course
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Cuisine
American
Sausage Stuffed Acorn Squash + Video
Description
Sausage Stuffed Acorn Squash begins with halving and deseeding acorn squash that is then rubbed with oil, seasoned, and oven roasted cut-side up until fork-tender. Meanwhile, sourdough bread is toasted and cubed to provide a sturdy base for the stuffing. The sausage is browned with onion, celery, and herbs like sage, thyme, and parsley, then combined with spices, red pepper flakes, and salt. Once cooled, the sausage mixture is mixed with the toasted bread cubes, egg, and chicken stock to moisten, then accented with fresh cranberries and chopped pecans for bursts of sweetness and crunch.
The stuffing is divided and packed into the squash cavities, drizzled with maple syrup, and baked again until the tops develop a golden, crisp texture. This yields balanced layers of rich, savory meat, tart berries, and tender squash with a slightly sweet finish. The recipe suits a satisfying vegetarian-friendly meal when made with sausage alternatives or a main dish featuring seasonal squash.
Notes suggest using thick bread slices about two sandwich slices thick for optimal texture and recommend either regular pork or spicier sausage depending on preference. Ground sage may be substituted if fresh leaves are unavailable.
Ingredients
- 4 lices sourdough bread toasted and cubed (See Note 1)
- 2 acorn squash halved and seeded
- 1/2 lb sausage meat See Note 2
- 1 tbsp olive oil
- 1/2 medium yellow onion chopped
- 2 talks celery chopped
- 2-3 sage chopped (see Note 3, leaves
- 1/2 tsp thyme ground
- 1/2 tsp parsley dried
- 1 pinch salt
- 1 pinch red pepper flakes
- 1 large egg
- 1 1/2 cups chicken stock low sodium
- 1 cup cranberries fresh
- 1/2 cup pecans chopped
- 2 tbsp maple syrup divided
Instructions
- Preheat oven 425°F. Using a sharpened kitchen knife, cut the acorn squash in half vertically starting at tip down to the stem. Scoop out the seeds and discard. Rub oil all over squash and salt and pepper the cut sides. Place cut side up on lined baking sheet and bake for 40 minutes or until fork tender. Remove from oven and allow to cool.
- Toast the sourdough bread slices and then cube, set aside.
- In a large skillet over medium-high heat and the oil, sausage meat and start to brown, 4 minutes. Add the onion, celery, herbs, red pepper flakes and salt to taste. Cook for another 6 minutes. Remove from skillet and add to large bowl to cool.
- When sausage mixture is cool enough to handle add the bread, egg and chicken stock. Toss to coat evenly. Add the cranberries and pecans and mix.
- Divide stuffing mixture evenly between each squash half and press down gently to mold in cavity. Drizzle with maple syrup and bake for another 15-20 minutes, and tops are golden brown and crispy.
Notes
- Use thick-cut bread slices to create a sturdy stuffing base that holds its shape well.
- Choose regular or spicy sausage based on desired heat level for the stuffing.
- Fresh sage leaves can be used, or substitute ½ teaspoon ground sage if fresh is unavailable.
- Maple syrup added before baking enhances the flavor with a subtle sweetness and helps create a golden crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 73g | 24% |
| Protein | 23g | 46% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 768mg | 32% |
| Potassium | 1233mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 1028IU | 21% |
| Vitamin C | 29mg | 32% |
| Calcium | 151mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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