Sausage-Stuffed Acorn Squash
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Recipe Summary Sausage-Stuffed Acorn Squash
The combination of the sausage with the different spices and the sweetness from the cranberries really turn your average garden acorn squash into a dish that makes you feel like the professional home cook that you are. Perfect for serving at dinner parties or for a nice quiet meal at home.Ingredients | Acorn Score Postcode1 ½ cups cubed French bread, crusts removed¼ teaspoon ground cinnamon¼ teaspoon ground sage¼ teaspoon sumac powder¼ teaspoon ground white pepper¼ teaspoon ground cloves1 acorn squash, halved and seeded½ teaspoon olive oil¾ cup vegetable stock4 ounces ground sausage2 tablespoons dried cranberries2 tablespoons pecans, broken into small pieces1 teaspoon diced fresh thymeDirectionsPreheat oven to 350 degrees F (175 degrees C). Spread bread cubes on a baking sheet.Toast bread in the preheated oven, stirring occasionally, 10 to 15 minutes.Mix cinnamon, sage, sumac, white pepper, and cloves together in a small bowl.Brush acorn squash halves with olive oil. Sprinkle 3/4 teaspoon of the cinnamon mixture evenly over both halves. Transfer to a baking sheet.Bake acorn squash in the preheated oven until tender, about 30 minutes. Scrape flesh with a fork to loosen slightly.Combine toasted bread and vegetable stock in a pot over medium-low heat. Stir bread around to soak up the vegetable stock and warm up, about 3 minutes. Transfer to a large bowl.Cook and stir sausage in a large skillet over medium heat until browned, about 5 minutes. Stir into the bread in the bowl. Add remaining cinnamon mixture, cranberries, pecans, and thyme; stir until evenly mixed.Divide bread mixture between the acorn squash halves.Bake in the preheated oven until golden brown, about 15 minutes.Info | Acorn Score Postcodeprep: 20 mins cook: 1 hr 3 mins total: 1 hr 23 mins Servings: 2 Yield: 2 servings
TAG : Sausage-Stuffed Acorn SquashFruits and Vegetables, Vegetables, Squash, Winter Squash, Acorn Squash,
