Stuffed Acorn Squash with Apple, Sausage and Cornbread
This is the quintessential Fall recipe: acorn squash halves are stuffed with a flavorful mixture of chicken sausage, diced apple, cornbread, and seasonings. Roasted until tender, this stuffed acorn squash is the perfect hearty side dish, or main course when paired with a fresh salad. This stuffed acorn squash with apple, sausage and cornbread is sweet, savory, filling, and healthy; add this to your Fall recipe roundup!
Course appetizer, dinner, lunch, main course
Keyword acorn squash
Prep Time 20 minutesminutes
Cook Time 1 hourhour
fresh cracked pepper
2linkssweet Italian chicken sausageI use Premio brand
olive oil spray
Preheat the oven to 350F.
Cut the acorn squash in half and scoop the seeds out, leaving a vessel for stuffing.
Spray the cut side of the acorn squash with olive oil spray, and season with a pinch of kosher salt and pepper.
Preheat a frying pan over medium high heat. Add olive oil spray to the pan.
Remove the chicken sausage from the casings. Dice the onion.
Add the sausage and onion to the pan.
Add the salt, thyme, coriander and nutmeg.
Cook for about 10 minutes, or until the sausage is no longer pink and the onions are tender and slightly caramelized.
Mince the garlic. Dice the apple (you can leave the skin on).
Add more olive oil spray to the pan, and add the minced garlic. Cook for 1 minute or until fragrant.
Add the diced apples and cornbread to the mixture.
Place and acorn squash halves in a baking dish.
Add the stuffing mixture to the inside of each acorn squash half.
Drizzle with the maple syrup.
Pour about 1/2 cup of water around the acorn squash halves. Cover the baking dish with foil.
Bake the acorn squash for 45 minutes to 1 hour or until fork tender. Cook longer if needed.