Sausage-Stuffed Acorn Squash Recipe

Name: Sausage-Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cubed French bread, crusts removed; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground sage; 1/4 teaspoon sumac powder; 1/4 teaspoon ground white pepper; 1/4 teaspoon ground cloves; 1 acorn squash, halved and seeded; 1/2 teaspoon olive oil; 3/4 cup vegetable stock; 4 ounces ground sausage; 2 tablespoons dried cranberries; 2 tablespoons pecans, broken into small pieces; 1 teaspoon diced fresh thyme

Servings: persons

1 1/2 cups cubed French bread, crusts removed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground sage
1/4 teaspoon sumac powder
1/4 teaspoon ground white pepper
1/4 teaspoon ground cloves
1 acorn squash, halved and seeded
1/2 teaspoon olive oil
3/4 cup vegetable stock
4 ounces ground sausage
2 tablespoons dried cranberries
2 tablespoons pecans, broken into small pieces
1 teaspoon diced fresh thyme

1
Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes on a baking sheet.
2
Toast bread in the preheated oven, stirring occasionally, 10 to 15 minutes.
3
Mix cinnamon, sage, sumac, white pepper, and cloves together in a small bowl.
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
Bake acorn squash in the preheated oven until tender, about 30 minutes. Scrape flesh with a fork to loosen slightly.
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
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
Divide bread mixture between the acorn squash halves.
9
Bake in the preheated oven until golden brown, about 15 minutes.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups cubed French bread, crusts removed, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground sage, 1/4 teaspoon sumac powder, and more.

Yes, Sausage-Stuffed Acorn Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage-Stuffed Acorn Squash

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