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Sausage Stuffed Acorn Squash with Cornbread Stuffing

Sausage Stuffed Acorn Squash with Cornbread Stuffing Magic

Savor the taste of cozy autumn with Sausage Stuffed Acorn Squash with Cornbread Stuffing, a hearty dish perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 squash halves
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 whole Acorn Squash Choose heavy, matte-skinned squash.
  • 2 tablespoons Olive Oil Can substitute with melted butter.
  • 1 teaspoon Salt Adjust to personal taste.
For the Stuffing
  • 1 medium Onion Can use shallots for milder flavor.
  • 2 stalks Celery Can substitute with bell peppers.
  • 1 teaspoon Black Pepper Adjust based on spice tolerance.
  • 1 teaspoon Thyme Fresh is ideal, dried works too.
  • 1 pound Sausage (sage or pork) Vegetarian sausage can be used.
  • 2 cups Cornbread Use homemade or favorite boxed kind.
  • 1/4 cup Fresh Parsley Can be omitted or replaced with other herbs.

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Parchment paper
  • Bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment.
  2. Slice the acorn squash in half and scoop out the seeds. Coat cut sides with olive oil and salt. Place cut-side up on the baking sheet and bake for about 45 minutes.
  3. Heat olive oil in a skillet over medium heat. Sauté diced onion until translucent, about 4 minutes. Add diced celery, salt, black pepper, and thyme, cooking for another 2 minutes.
  4. Add crumbled sausage to the skillet, cooking for about 5-7 minutes until browned. Remove from heat.
  5. In a large bowl, crumble the cooked cornbread. Add reserved squash flesh, sautéed vegetable and sausage mixture, parsley, and season to taste.
  6. Spoon the stuffing into the roasted squash halves, packing loosely. Place back on baking sheet.
  7. Bake stuffed squash for an additional 5-10 minutes at 400ºF until golden and crispy.
  8. Let cool slightly, then garnish with fresh parsley before serving.

Nutrition

Serving: 1squash halfCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

For best results, moisten stuffing with broth to prevent drying during baking. Ensure proper seasoning of squash cavity before stuffing.

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