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dinner · american

Sage Sausage Stuffed Acorn Squash with Apples & Pecans

Prep: 15 min
Cook: 40 min
Total: 55 min
Yield: 2 servings
Sage Sausage Stuffed Acorn Squash with Apples & Pecans

Ingredients Tap to check off

Instructions

1
Adjust an oven rack to the middle position, line a large rimmed baking sheet with parchment, and preheat the oven to 425 F (220 C).
2
While the oven heats, halve the squash from stem to tip with a sharp chef's knife and scoop out the seeds with a spoon.
3
Rub the cut sides with the olive oil, season with half the salt and pepper, and set the halves cut side down on the sheet.
4
Once the oven reaches 425 F, roast the squash for 25 minutes until the flesh is just tender when pierced with a knife.
5
While the squash roasts, cut the sourdough into 0.5-inch cubes and dice the celery and onion.
6
Core and dice the apple, finely chop the sage leaves, and roughly chop the pecans.
7
Set a 12-inch skillet over medium-high heat for 2 minutes.
8
Add the sausage, break it into small crumbles with a wooden spoon, and cook 6 minutes until browned and no longer pink.
9
Stir in the celery, onion, and apple and cook 4 minutes until the onion softens and the apple edges turn golden.
10
Take the skillet off the heat and fold in the bread, sage, pecans, broth, and remaining salt and pepper until the bread is moistened.
11
Flip the roasted squash cut side up and drizzle the maple syrup over the hollows and rims.
12
Mound the stuffing into each half, pressing gently, and spread any extra on the sheet beside them.
13
Bake 12 to 15 minutes until the stuffing is crisp and golden on top and the squash is completely tender.
14
Serve each squash half whole, with the crispy spillover stuffing alongside.
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