Take-out Tuesday, Acorn Squash with Cornbread & Sausage Stuffing
One of my favorite fall dishes is acorn squash,
I have made it with Maple Blueberry & Apple Stuffing
And with Maple, Bleu Cheese & Pecans
I wanted to try a heartier main dish version
I was inspired by a recipe from Cooking for Keeps
Acorn squash with a savory sausage stuffing
This elegant dish is made simple by using a stuffing mix
Acorn squash can be hard to cut,
soften them up by cutting a little slit {so they won’t explode}
and then microwaving for 4-5 minutes on high
Remove seeds and strings from the squash cavities
and trim bottoms if necessary so the squash will sit level
Place halves cut side down on a rimmed baking pan
and add about 1/2″ of water
Roast at 400 degrees for 30 minutes
While squash is roasting
Brown the sausage in a skillet
Drain on paper towels reserving the rendered grease in the pan
Add diced onion and celery to the same skillet and saute until soft
Prepare the stuffing according to package directions
Stove Top stuffing takes only 5 minutes to prepare
Add sausage and vegetables to the prepared stuffing and mix together
Fill squash cavities with a mound of stuffing
Mix butter and maple syrup and pour over stuffing
At this point the squash can be refrigerated for baking later if desired
Remove from the refrigerator 30-45 minutes to warm up before baking
Loosely tent a piece of foil over squash
and bake for 30 more minutes at 400 degrees
Dinner in a squash!
Acorn Squash with Cornbread & Sausage Stuffing
Ingredients
- 1 acorn squash
- 4 oz breakfast sausage use regular, sage or maple
- 1 box Stove Top Cornbread Stuffing Mix*
- 1/2 large onion, chopped
- 1 cup chopped celery
- 6 T butter, divided
- 2 Tbsp maple syrup
Instructions
- Make a slight cut in the acorn squash in the middle where you are going to cut it in half. Microwave on high for 5 minutes. The cut allows it to release pressure that keeps it from possibly exploding
- Cut squash in half and scrape the seeds and strings from the cavities. Cut a small slice off squash bottoms if necessary so they will sit level
- Place halves cut side down on a rimmed baking sheet and fill with 1/2" water
- Roast squash in a 400 degree oven for 30 minutes
- While squash is roasting, cook the sausage in a skillet until brown and crumbled. Remove to paper towels to drain
- Add onion and celery to skillet and saute over medium heat until softened, about 5-7 minutes
- Prepare stuffing according to package directions. Stir in sausage, onions and celery
- Remove squash from oven after 30 minutes. Lift off pan with a spatula. Drain water from pan and dry pan. Line pan with foil and place squash back on pan cut side up.
- Fill cavities with squash, using your fingers to form it into a large mound
- Melt 2 Tbsp of butter and stir in maple syrup. Drizzle slowly over stuffing in squash. Squash can be covered and refrigerated at this point before baking if desired. Remove from refrigerator for 30-45 minutes to bring to room temperature before baking.
- Loosely tent squash with foil and return to a 400 degree oven for 30 minutes
Notes
Enjoy!
I will be joining these fabulous parties and blogs:
Sundays on Silverado Love Your Creativity
What’s for Dinner Between Naps on the Porch
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Turn About Tuesday
Full Plate Thursday Centerpiece Wednesday Creative Crafts
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I adore all sorts of winter squashes and pumpkins, and acorn is on the top of the list 🙂 This looks mouthwatering, Jenna.
Thank you Angie, I love winter squashes too!
We have enjoyed this recipe for years – but we also like roasted squash with butter about as much!
Thank you Cathy, I like it plain too!
I make a similar stuffing for my turkey but I never thought of it for a vegetable. Boy did a light bulb go on in my head. Thanks!
Oh good! Thank you Bernadette!
I made acorn squash recently but but the squash first and then added cooked sausage and maple syrup. Your version is one that I’d like to try next. Don’t we love cooking Fall foods??
It is fun to have seasonal meals and recipes, and Fall is so full of good ones!
Dinner in a squash looks delicious! Jenna this is such a perfect autumn dish. I will be trying this recipe soon. Enjoy another gorgeous day!
Thank you Pam, yes, the weather has been beautiful!
Brilliant Jenna! I’ve made stuffed acorn squash before, but never with cornbread. Perfect.
Thanks Dorothy!
It sounds delicious, and I love the presentation. They look cute on the plates!
Thank you! Yes it does make a pretty presentation!
Temperatures are dropping and this sounds a wonderful comfort food for crisp fall evenings.
Thanks Linda!
I LOVE acorn squash, Jenna. This recipe looks positively delish! Hope you have a great week!!
Thanks Katie, I love acorn and butternut squash!
Looks yummy! Just tonight I made a stuffed butternut squash with Italian sausage and portobello mushrooms.
Ohhh, that sounds really good, I hope you post the recipe!
Yum. I think this might be good with a combination of your sausage with the nuts, apple, and cheese for a lower carb dish. Thanks for the tip on cutting the squash.
That’s a great idea, thanks Linda!
Yes, those squash are a nightmare to cut, thanks for the tip. I love this recipe, it sounds delicious and so perfect for the season. Hope your week is going great……..
Thanks Emily!
Ha, ha, great minds… I love your savory version, sounds like a nice lunch:@)
Thanks Lynn, great fall comfort food!
Yes, these look fabulous Jenna! I DO love squash and sausage together – especially if the squash doesn’t explode! Plus they look so pretty! Thanks for another wonderful fall cooking idea!
Thank you Barbara, yummy fall comfort food!
It’s easily been two decades since I have made acorn squash this way. Your delicious post reminds me of how much I miss these fall gems! Visiting you from the Thurs Favorites link up!
Thank you Jenny, perfect Fall comfort food!
I love stuffed acorn squash and even make it each year but every year I seem to google to find the cooking times! I’m not only trying this one, I’m saving it so I always know! It looks yum.
Thanks Jeanie, I love acorn and butternut squash!
Such a wonderful presentation. So tasty and perfect for autumn. Comfort food at it’s best. happy weekend.
Thanks Linda, it does make a pretty presentation!
Oh my, this has my mouth watering! I am going to the store today so I am picking up these ingredients! Hope to have for supper tonight or tomorrow. YUM! printing recipe and pinning! Thank you Jenna. 🍊
Oh good, thank you Cyndi, I hope you enjoy!
Hi Jenna,
We will just love your Acorn Squash with Cornbread Sausage Stuffing. Thanks so much for sharing with us at Full Plate Thursday, 559 this week and come back to see us soon!
Miz Helen
Thank you Miz Helen, good fall comfort food!