Sausage-Stuffed Acorn Squash recipe
All Recipes Best Recipe Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Ingredients
- 1 ½ cups cubed French bread, crusts removed ¼ teaspoon ground cinnamon ¼ teaspoon ground sage ¼ teaspoon sumac powder ¼ teaspoon ground white pepper ¼ teaspoon ground cloves 1 acorn squash, halved and seeded ½ teaspoon olive oil ¾ cup vegetable stock 4 ounces ground sausage 2 tablespoons dried cranberries 2 tablespoons pecans, broken into small pieces 1 teaspoon diced fresh thyme
Nutrition Info
- 409.7 caloriescarbohydrate: 49.8 gcholesterol: 32 mgfat: 19.5 gfiber: 6 gprotein: 13.6 gsaturatedFat: 5 gservingSize: -sodium: 779.7 mgsugar: 11.4 gtransFat: : -unsaturatedFat: : -
Directions Sausage-Stuffed Acorn Squash
Directions
-
Preheat 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.