Heading into the chilly winter months, I’m always craving warm comfort food and squash is a great and healthy way to satisfy that. I took roasted acorn squash and combined it with my apple and sausage stuffing recipe to create a fall flavored dish the whole family can enjoy!
(makes 4 servings)
2 acorn squash
2 cups of stuffing cubes
3 Tbs unsalted butter, divided
1/2lb of pork sausage (you can also use turkey sausage)
1 cooking apple (Golden Delicious), chopped into small pieces
1 rib of celery, chopped
1/2 of a medium yellow onion, finely chopped
1 tsp ground sage
Salt and pepper to taste
1 egg, lightly beaten
1/4 cup chicken or vegetable broth
Using a sharp knife, cut the acorn squash in half. Use a spoon to scoop out the stringy insides and seeds and discard.
Place the 4 halves in a large casserole dish and butter the cut edges of the squash.
Tattooed Martha Tip: If you’re only cooking for two like I did, use 1 acorn squash and put the rest of the stuffing in a small casserole dish to heat up and eat later in the week with another dish!
Preheat oven to 325 degrees F.
Place stuffing cubes in a large bowl and set aside. Heat 1 tablespoon of butter in a large skillet over medium heat. Once hot, add sausage and cook thoroughly using a wooden spoon to break up sausage into small pieces. Add cooked sausage and pan drippings on top of the stuffing cubes and return skillet to the stove top.
Melt the remaining tablespoon of butter in the skillet and add chopped apple, celery, and onion. Season with ground sage, salt, and pepper and saute for about 5 minutes or until apple is tender. Add to the bowl with bread cubes and stir to mix. Add egg and stir to evenly coat.
Spoon mixture into the 4 halves and lightly pack down.
Place in the oven and bake for 40 minutes. Remove from the oven and spoon about a tablespoon of the broth over the stuffing in each half. This will prevent the bread cubes on the top from getting a little too crunchy. Place back in the oven to finish baking another 15 to 20 minutes or until squash is easily pierced with a fork.
Remove from the oven and allow to cool for a few minutes before serving.