Description
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!
Ingredients
Scale
- 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
- Salt and pepper to taste
Instructions
- Prep the Bread:
- Tear the whole wheat and white bread into bite-sized pieces and place them in a large bowl.
- Over the next few days, break the bread down into smaller pieces. Allowing the bread to ‘stale’ for a few days helps it maintain its shape and prevent it from becoming mushy.
- Prep the Squash:
- Preheat your oven to 350°F (175°C).
- Cut each acorn squash in half and use a spoon to scoop out the seeds.
- Brush the cut sides of the squash halves with a little olive oil and place them cut side down on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 15-20 minutes or until the squash is fork-tender.
- Make the Stuffing:
- In a large skillet, sauté the diced onions, celery, and ground pork sausage until the sausage is fully cooked.
- Add the dried sage, rosemary, and thyme to the skillet and stir to combine.
- Incorporate the diced apples, dried cranberries, and melted butter into the skillet. Sauté until the apples soften.
- Pour this savory mixture over the prepared bread and stir to combine. Add chicken broth gradually to reach your desired stuffing consistency.
- Stuff the Squash:
- Once the squash is cool enough to handle, use a fork to scrape the sides, creating space for the stuffing.
- Mound each squash half generously with the prepared stuffing.
- Bake Again:
- Return the stuffed acorn squash to the oven and bake for another 15 minutes or until the squash is completely heated through.
- Prep Time: 20-30 minutes
- Cook Time: 35-45 minutes
- Category: side dish
- Method: Baking
Nutrition
- Serving Size: 1/2 squash
- Calories: 500-600
- Sugar: 30-32 gr
- Sodium: varies
- Fat: 20-24 gr
- Saturated Fat: 7-8 gr
- Carbohydrates: 65-70 gr
- Fiber: 7-9 gr
- Protein: 15-18 gr
- Cholesterol: 40-50 mg
