Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
You can't have a Thanksgiving meal without stuffing, right? As much as we love eating it, we don't love cleaning it up. To save us a dish, we decided to stuff it into an acorn squash. No cleanup and even better taste!
Acorn squash is one of our favorite seasonal vegetables and one of the ones that's often overlooked. To give it the limelight it deserves, we not only added it to our favorite stuffing recipe, we used it as a bowl too! These make fun edible centerpieces and place cards too!
Sausage and cornbread-stuffed acorn squash recipe
Serves about 6
1/2 pound beef or pork sausage, chopped
3 medium acorn squash, roasted and squash removed
1/2 cup chopped celery
1/2 cup chopped carrots
1 cup chopped onion
3-1/2 cups crumbled cornbread
1-1/2 cups low-sodium chicken broth
1/2 tablespoon Italian seasoning
About 1/4 cup craisins
Salt and pepper
In a large skillet over medium heat, add the sausage and cook until browned, about 5-6 minutes. Stir in the celery, carrots and onions. Cook until vegetables are soft, about 8 minutes. Mix in seasoning and salt and pepper.
Remove the mixture from the skillet and stir in the cornbread and chicken broth, stir to combine.
Chop the squash and mix with the cornbread mixture.
Fill each squash about 3/4 full with stuffing. Top with fresh seasoning. Bake for about 30 minutes.