Recipes

Sausage-Stuffed Acorn Squash

Name: Sausage-Stuffed Acorn Squash
Prep time: 20 min
Cook time: 63 min
Total time: 83 min
Ingredients: 1.5 cups cubed French bread, crusts removed; 0.25 teaspoon ground cinnamon; 0.25 teaspoon ground sage; 0.25 teaspoon sumac powder; 0.25 teaspoon ground white pepper; 0.25 teaspoon ground cloves; 1 acorn squash, halved and seeded; 0.5 teaspoon olive oil; 0.75 cup vegetable stock; 4 ounces ground sausage; 2 tablespoons dried cranberries; 2 tablespoons pecans, broken into small pieces; 1 teaspoon diced fresh thyme

4.5

(2)

2 Reviews

1 Photo

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.

Recipe by Shyla Lane

Updated on January 4, 2022

1

Prep Time:

20 mins

Cook Time:

1 hrs 3 mins

Total Time:

1 hrs 23 mins

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

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

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.

Nutrition Facts (per serving)

410	Calories
20g	Fat
50g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 410
% Daily Value *
Total Fat 20g	25%
Saturated Fat 5g	25%
Cholesterol 32mg	11%
Sodium 780mg	34%
Total Carbohydrate 50g	18%
Dietary Fiber 6g	21%
Total Sugars 11g
Protein 14g
Vitamin C 30mg	148%
Calcium 125mg	10%
Iron 4mg	21%
Potassium 1093mg	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.