Sausage Stuffed Acorn Squash
A delicious side dish, or main meal that features savory sausage stuffing stuffed into sweet, and nutty acorn squash. This dish is easy to prepare and is loaded with tons of flavor!
Servings: 6 stuffed acorn squash
6 quart stock pot
Large carving knife
- 3 medium acorn squash
- 1 pound ground Italian sausage
- 1 stick unsalted butter
- ½ cup diced celery
- 1 cup chopped onion
- 3 cloves garlic pressed
- ½ teaspoon black pepper
- 4 cups herb seasoned stuffing cubes
- 1 ½ cups water
- 1½ teaspoons Better Than Bouillon Roasted Chicken Base
- ½ tablespoon fresh rosemary chopped
- ½ tablespoon fresh parsley
Wash and dry your squash. Using a sharp, large knife, and a sturdy cutting board that doesn’t move carefully slice your squash in half. You can cut it widthwise or lengthwise. Scoop out any seeds and excess flesh with an ice cream scoop. Discard seeds into the compost bin. Coat flesh sides of squash with olive oil.
Place squash flesh side down on a parchment-lined baking sheet. Bake for 30-35 minutes at 400° Fahrenheit. Squash will be fork tender with a caramelized flesh and soft outer skin. Set asides once cooked.
Heat a 6-quart stockpot and cook ground sausage in it. Cook until sausage is browned, and fully cooked. Remove pan from heat and remove sausage with a slotted spoon. Discard extra grease.
In the same pan, add one stick of butter, garlic, onion, and celery. Season veggies with pepper, and cook until veggies are slightly translucent.
Add Better Than Bouillon Roasted Chicken Base to 1 1/2 cups of water and stir until dissolved.
Once veggies are cooked, add the sausage, herbs, and bread cubes to the pan. Add the stock and stir the pan over low heat until combined (about 2 minutes).
Scoop ½ cup of sausage stuffing to the cooked, halved acorn squash pieces.
Bake Acorn Squash for an additional 15 minutes at 350°F.
Nutritional values may vary and are meant to be a guide.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Serving: 1serving | Calories: 734cal | Carbohydrates: 55g | Protein: 17g | Fat: 51g | Saturated Fat: 21g | Cholesterol: 98mg | Sodium: 1216mg | Potassium: 1105mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1745IU | Vitamin C: 28mg | Calcium: 146mg | Iron: 4mg