stuffed acorn squash

Name: Stuffed Acorn Squash
Prep time: 20 min
Cook time: 1 h 10 min
Yield: 6
Cuisine: Southern
Ingredients: 3 medium acorn squash; 1/2 pound(s) mild italian sausage; 1/2 cup(s) onion, chopped; 1/4 cup(s) celery and celery leaves, chopped; 1 1/2 cup(s) day old corn bread, crumbled (may sub cornbread stuffing mix); 3 tablespoon(s) fresh parsley, chopped; 1/4 teaspoon(s) dried whole thyme; 1/4 to 1/2 cup(s) chicken broth; 1/2 cup(s) pecans, chopped; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) ground white pepper; 1 dash(es) ground nutmeg

(1 RATING)

9 Pinches 1 Photo

Lynette C

Gulf Breeze, FL

Updated on Feb 26, 2017

Although technically this is a side, I think it can easily serve as a main dish. I think it brings all the flavors of Thanksgiving to the table.

Rate

prep time 20 Min

cook time 1 Hr 10 Min

method Bake

yield 6 serving(s)

Ingredients

3 medium acorn squash
1/2 pound mild italian sausage
1/2 cup onion, chopped
1/4 cup celery and celery leaves, chopped
1 1/2 cups day old corn bread, crumbled (may sub cornbread stuffing mix)
3 tablespoons fresh parsley, chopped
1/4 teaspoon dried whole thyme
1/4 to 1/2 cup chicken broth
1/2 cup pecans, chopped
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 dash ground nutmeg

How To Make stuffed acorn squash

Step 1

Cut the squash in half lengthwise; remove and discard seeds and membranes. Place squash, cut side down, in a 13 x 9 x 2 inch baking dish. Pour water into the dish to a depth of 1 inch. Bake at 350° for 35 minutes. Remove from the oven; drain well. Return the squash halves to the dish, cut side up. Set aside.

Step 2

Remove casings from sausage; saute sausage in a large skillet over medium heat until browned, stirring to crumble the meat. Remove the sausage with a slotted spoon, reserving the drippings. Set the sausage aside.
Step 3

Saute onion and celery in the drippings in the skillet until tender. Drain, discarding the drippings. Place the sauteed vegetables in a large bowl. Add reserved sausage, cornbread, parsley, and thyme stir well. Add the chicken broth; stir until the dry ingredients are moistened. Add and remaining ingredients; stir well.
Step 4

Spoon the cornbread mixture evenly into the squash cavities. Bake at 350° for 15 to 20 minutes or until the squash is tender and the stuffing is thoroughly heated.
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