Acorn Squash With Sausage Bread Stuffing
Published November 5, 1994
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 large acorn squash, halved crosswise, seeds and fibers scooped out
1 teaspoon unsalted butter
1 medium onion, peeled and chopped
12 ounces breakfast-style pork sausage
2 teaspoons dried thyme
½ teaspoon salt
Freshly ground pepper to taste
½ cup toasted pecan halves
4 cups of ¼-inch cubes of lightly toasted sourdough bread
¾ cup chicken broth, homemade or low-sodium canned
4 teaspoons chopped fresh Italian parsley
Nutritional analysis per serving (6 servings)
46 grams carbs; 42 milligrams cholesterol; 420 calories; 9 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 22 grams fat; 6 grams fiber; 806 milligrams sodium; 15 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh. Place in a large roasting pan and set aside.
- Step 2
Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain, about 8 minutes. Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed.
- Step 3
Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about ¼ inch. Cover the squash loosely with aluminum foil. Roast until the squash is tender, about 45 minutes. Place 1 squash half on each of 6 plates, garnish with parsley and serve immediately.
Private Notes
Comments
What oven temperature?
375 degrees
Bake squash before adding stuffing. Then finish.
Bake squash before adding stuffing. Then finish.
Had to guess at the oven temperature - 400 degrees is what I used. I made this because my husband had never had acorn squash before and wanted to try it. The stuffing came out great - sourdough bread is a fantastic choice, and you absolutely want to make very small cubes. I used fresh thyme - sage would be tasty too. Only problem? Neither of us like acorn squash, as it turns out - but this would be a wonderful meal to serve to guests who like squash.
The family loved this. (At 375 degrees, the squash was done at about 55 minutes.) I also cut back on the breadcubes and added a few cups of torn kale with the sausage. I’m sure we’ll ha e this again.