Sausage Stuffed Acorn Squash
By
joan edwards
@jfe22
6
This is my mom's recipe from decades ago. Like some clothes - some recipes never go out of style. This is one of our favorites for a chilly New England night!
Blue Ribbon Recipe
We love when acorn squash comes back into season and this sausage stuffed one is a great fall dinner. Crumbled sausage, sauteed bell peppers, and onions are delicious inside the squash. Mixing that with bread stuffing and poultry seasoning makes the stuffing very flavorful. We recommend sprinkling the cheddar cheese on top for that bit of melty, cheesy goodness. This is an awesome dinner your family will love.
Ingredients
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4acorn squash
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dash(es)salt and pepper
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4 tspbutter
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4 tsphoney
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3/4 lbcountry sausage
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1/2 cbell pepper, chopped
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1/2 conion, chopped
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1 cchicken broth
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2 ccubed herb stuffing
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1/2 TbspBell's poultry seasoning, or to taste
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·shredded cheddar cheese, if desired
How to Make Sausage Stuffed Acorn Squash
- Preheat oven to 350. Halve acorn squash, remove seeds.
- Place cut side down in 1-inch water.
- Bake for 45 minutes or until tender.
- While squash is cooking saute sausage, pepper, and onion.
- Add chicken broth and bring to a boil.
- Add stuffing.
- Remove from heat and let stand 5 minutes.
- Add Bell's seasoning and fluff all ingredients.
- Drain squash. Add a dash of salt and pepper, butter, and honey to each half. Fill each squash half with the sausage stuffing mixture.
- Bake 15 minutes or until hot.
- Top squash with shredded cheddar cheese the last 5 minutes of baking. Enjoy!
