Sausage-Stuffed Acorn Squash

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes on a baking sheet.

2. 2

   Toast bread in the preheated oven, stirring occasionally, 10 to 15 minutes.

3. 3

   Mix cinnamon, sage, sumac, white pepper, and cloves together in a small bowl.

4. 4

   Brush acorn squash halves with olive oil. Sprinkle 3/4 teaspoon of the cinnamon mixture evenly over both halves. Transfer to a baking sheet.

5. 5

   Bake acorn squash in the preheated oven until tender, about 30 minutes. Scrape flesh with a fork to loosen slightly.

6. 6

   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.

7. 7

   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.

8. 8

   Divide bread mixture between the acorn squash halves.

9. 9

   Bake in the preheated oven until golden brown, about 15 minutes.

* Per serving · 4 servings · Values may vary.