Sausage-Stuffed Acorn Squash
By Jessica RudolphPublished on October 18, 2021
Time
40 minutes
Yield
Serves 4
Ingredients
2 acorn squashes (about 1½ pounds each), halved pole to pole and seeded¾ teaspoon table salt ½ teaspoon pepper 8 ounces sweet Italian sausage, casings removed1 Granny Smith apple, cored and chopped1 small onion, chopped4 tablespoons unsalted butter, melted, divided1 tablespoon finely chopped fresh sage 1 cup chicken broth ⅓ cup dried cranberries 4 ounces sourdough bread, torn into ¾-inch pieces (2 cups)
Instructions
- Sprinkle cut sides of squash with salt and pepper. Microwave in large bowl, covered, until tender, about 15 minutes.
- Meanwhile, combine sausage, apple, onion, 2 tablespoons melted butter, and sage in 12-inch nonstick skillet. Cook over medium-high heat, breaking up sausage with spoon, until sausage begins to brown and apple and onion are softened, about 10 minutes. Stir in broth and cranberries and bring to simmer. Off heat, stir in bread.
- Adjust oven rack 8 inches from broiler element and heat broiler. Transfer squash, cut side up, to rimmed baking sheet. Mound sausage mixture into squash, packing lightly with back of spoon. Brush filling and squash edges with remaining 2 tablespoons melted butter. Broil until lightly browned, 4 to 5 minutes. Serve.TO MAKE AHEAD: Before brushing with butter in step 3, wrap the stuffed squash in plastic wrap and refrigerate for up to 24 hours. To serve, bake in a 350-degree oven until heated through, about 30 minutes, and then brush with butter and broil as directed.
Time
40 minutesYield
Serves 4Ingredients
2 acorn squashes (about 1½ pounds each), halved pole to pole and seeded
¾ teaspoon table salt
½ teaspoon pepper
8 ounces sweet Italian sausage, casings removed
1 Granny Smith apple, cored and chopped
1 small onion, chopped
4 tablespoons unsalted butter, melted, divided
1 tablespoon finely chopped fresh sage
1 cup chicken broth
⅓ cup dried cranberries
4 ounces sourdough bread, torn into ¾-inch pieces (2 cups)
Ingredients
2 acorn squashes (about 1½ pounds each), halved pole to pole and seeded
¾ teaspoon table salt
½ teaspoon pepper
8 ounces sweet Italian sausage, casings removed
1 Granny Smith apple, cored and chopped
1 small onion, chopped
4 tablespoons unsalted butter, melted, divided
1 tablespoon finely chopped fresh sage
1 cup chicken broth
⅓ cup dried cranberries
4 ounces sourdough bread, torn into ¾-inch pieces (2 cups)
Ingredients
2 acorn squashes (about 1½ pounds each), halved pole to pole and seeded
¾ teaspoon table salt
½ teaspoon pepper
8 ounces sweet Italian sausage, casings removed
1 Granny Smith apple, cored and chopped
1 small onion, chopped
4 tablespoons unsalted butter, melted, divided
1 tablespoon finely chopped fresh sage
1 cup chicken broth
⅓ cup dried cranberries
4 ounces sourdough bread, torn into ¾-inch pieces (2 cups)
Why This Recipe Works
This hearty autumnal dinner came together quickly since we softened acorn squash in the microwave and fully cooked the stuffing on the stovetop.
Instructions
- Sprinkle cut sides of squash with salt and pepper. Microwave in large bowl, covered, until tender, about 15 minutes.
- Meanwhile, combine sausage, apple, onion, 2 tablespoons melted butter, and sage in 12-inch nonstick skillet. Cook over medium-high heat, breaking up sausage with spoon, until sausage begins to brown and apple and onion are softened, about 10 minutes. Stir in broth and cranberries and bring to simmer. Off heat, stir in bread.
- Adjust oven rack 8 inches from broiler element and heat broiler. Transfer squash, cut side up, to rimmed baking sheet. Mound sausage mixture into squash, packing lightly with back of spoon. Brush filling and squash edges with remaining 2 tablespoons melted butter. Broil until lightly browned, 4 to 5 minutes. Serve.TO MAKE AHEAD: Before brushing with butter in step 3, wrap the stuffed squash in plastic wrap and refrigerate for up to 24 hours. To serve, bake in a 350-degree oven until heated through, about 30 minutes, and then brush with butter and broil as directed.
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