STUFFED ACORN SQUASH WITH SAUSAGE
Serves 430 mins prep40 mins cook
This dish is a symphony of flavors that perfectly captures the essence of the season. The tender, slightly sweet flesh of acorn squash is filled with a savory blend of Italian sausage, aromatic sage, and the delightful surprise of dried cranberries.
0 servings
What you need
Instructions
Preheat your oven to 375°F (190°C). Cut the acorn squash in half horizontally and scoop out the seeds and strings. If necessary, trim a small slice off the bottom of each half to ensure they sit flat. Brush the cut sides of the squash halves with a little olive oil and season with salt and pepper. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the squash is tender but not overly soft.While the squash is baking, heat the remaining olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up into small pieces with a spatula, until it's browned and cooked through. Add the chopped onions to the skillet with the sausage. Sauté for about 5 minutes or until the vegetables are softened. Stir in the dried cranberries, sage, and salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld. Pour in the chicken or vegetable broth and let it simmer for a few minutes until the mixture is moist but not overly wet. Once the acorn squash halves are done baking, remove them from the oven and turn them cut side up. Fill each squash half with the sausage and cranberry stuffing mixture. Return the stuffed squash to the oven and bake for another 15 minutes or until the squash is tender, the stuffing is heated through, and the tops are nicely browned. Remove from the oven, garnish with fresh parsley, and serve hot.View original recipe