What do you get when you take a basic acorn squash and fill it with sautéed apples, dried cranberries, sausage and bread that’s been drizzled with butter and baked until perfect? The PERFECT Thanksgiving side dish!
- 2 Cups Whole Wheat Bread (preferably from the bakery, processed bread takes longer to dry)
- 1 Cup White Bread
- 1/2 Cup Onion, diced finely
- 1/2 Cup Celery, diced finely
- 1/2 lb. Ground Pork Sausage with sage (If you can’t find ground and/or it comes in a casing, remove the casing first)
- 1/2 teaspoon ea Dried Sage, Rosemary & Thyme
- 2 Tablespoons Freshly Chopped Parsley
- 1 Apple, cored and diced into small chunks
- 1/2 Cup Dried Cranberries
- 2 Tablespoons Butter, melted
- 1/4– 1/2 Cup Chicken Broth
For the Stuffing:
- In a large skillet, add about a Tablespoon of olive oil to the bottom of the pan and add the onions, celery and sausage. Continue breaking up the sausage into little crumbles as it cooks. Cook until the sausage is cooked through. Add the spices and stir.
- Add the apple, cranberries, bread, parsley, and butter.
- Drizzle with the chicken stock until you get a nice consistency. This could take as little as 1/4 cup or as much as 1/2 a cup.
- Pour this over the stale bread and stir to combine, adding broth as needed.
- Cut an acorn squash in half, scoop out the seeds.
- Add a little olive oil in the middle and use a pastry brush to coat the edges.
- Place the squash halves cut side down on a baking sheet and bake in an oven at 350° F for 15-20 minutes or until fork tender.
- When cool enough to handle, run a fork through the middle loosening the squash and top with the stuffing. Pile it on!
- Bake for another 15 minutes or until the squash is completely heated through.