Tuesday, January 6, 2015

Apple, Cranberry, Sausage Stuffed Acorn Squash

This recipe tastes like fall. Nuff said.
3 C stale bread, cut into small strips/pieces
½ C onion, finely diced
½ C celery, finely diced
½ lb ground pork sausage with sage (remove the casing)
½ tsp dried sage
½ tsp dried rosemary
½ tsp dried thyme
1 apple, cored and diced into small chunks
½ C fresh cranberries
2 tbs melted butter
½ C chicken stock
1 acorn squash
Olive oil
½ tbs butter, room temperature

  1. for stuffing: In a large skillet over medium heat, add a little bit of olive oil to the bottom of the pan.
  2. Add the onions, celery, and sausage; continue breaking up the sausage into little crumbles.
  3. Cook until the sausage is cooked through.
  4. Stir in spices.
  5. Add the apples, cranberries, bread, parsley, and butter.
  6. Drizzle chicken stock over mixture.
  7. for squash: Preheat the oven to 350°.
  8. Cut acorn squash in half, scoop out the seeds.
  9. Add a little olive oil in the middle of each half and use a pastry brush to coat the inside and the edges of each half.
  10. Place squash halves open side down on a baking sheet; bake for 15-20 minutes.
  11. Flip the squash over and run a fork through the middle of each half.
  12. Add ¼ tbs butter to each half and top each half with stuffing -- go ahead, be generous.
  13. Bake for 20-30 minutes, until squash is tender and stuffing is done. 
  14. Enjoy!

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