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| Sausage-Stuffed Acorn Squash |
"The combination of the sausage with the different spices and the sweetness from the cranberries really turn your average garden acorn squash into a dish that makes you feel like the professional home cook that you are. Perfect for serving at dinner parties or for a nice quiet meal at home."
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
Instructions :
| Prep : 20M | Cook : 2M | Ready in : 1H23M |
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- Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes on a baking sheet.
- Toast bread in the preheated oven, stirring occasionally, 10 to 15 minutes.
- Mix cinnamon, sage, sumac, white pepper, and cloves together in a small bowl.
- Brush acorn squash halves with olive oil. Sprinkle 3/4 teaspoon of the cinnamon mixture evenly over both halves. Transfer to a baking sheet.
- Bake acorn squash in the preheated oven until tender, about 30 minutes. Scrape flesh with a fork to loosen slightly.
- 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.
- 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.
- Divide bread mixture between the acorn squash halves.
- Bake in the preheated oven until golden brown, about 15 minutes.
Notes :
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