Becca's Menu

What You Need

 

2 Medium acorn squash

1 tbsp. Olive oil

1 lb. Bulk pork breakfast-style sausage 

2 eggs

1 Medium sweet yellow onion; minced 

1/2 c. Celery leaves; minced

1/2 c. Italian, flat-leafed parsley; minced

2 cloves Garlic; peeled and minced

1 tsp. Dried sage.

1 c. Plain bread crumbs

2 tsp. Sea salt

1 tbsp. Freshly ground pepper

  Serves: 4


  Prep. Time: ​15 minutes 


  Cook Time: ​20 minutes


  Difficulty:​  Medium

Although stuffing often falls near the top of the list of favorite holiday dishes, we seem to forget about it outside of the weeks from late November to late December.  Shame on us.  A good, traditional sausage stuffing is delicious and very easy to put together, meaning it should not be relegated to just those holiday meals where it can get lost among zillions of other delicious things.  This version uses breadcrumbs rather than bread cubes, which speeds up the prep a bit and makes it the right size for stuffing something like a squash.  If you make extra it freezes well in an airtight container or freezer bag and is an excellent pork chop stuffing for another night.

Stuffed Acorn Squash

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What You Do


1. Preheat oven to 400°F and place rack in center position.

 

2. Using a large chef’s knife, trim the ends off of the squash.  Cut the squash in half (either from top to bottom or across the middle).

 

3. Scoop the seeds out of the center with a spoon, scraping the sides clean.  Discard seeds.  Brush the cut sides of the squash with olive oil.

 

4. Arrange squash in a glass baking dish and cover loosely with tin foil.  Bake for 20 minutes.

 

5. While squash is baking, place sausage in a large mixing bowl and break into small pieces. Add eggs and mix in by kneading with clean hands.

 

6. Knead in remaining ingredients until well mixed.

 

7. After 20 minutes, remove squash from oven and uncover.  Divide stuffing into four equal parts and carefully fill the cavity in each half of squash with one fourth of the stuffing mix.

 

8. Return squash to oven, uncovered, and reduce heat to 350°F.  Cook squash for another 20 to 30 minutes or until squash is tender when pierced with a fork.  Stuffing should be lightly browned on top.  Remove from oven and let stand for 3 to 5 minutes, then serve in individual bowls.