Acorn Squash with Cornbread & Sausage Stuffing
Cornbread stuffing mix makes quick work for this delicious Autumn treat, roasted acorn squash filled with a savory mound of sausage and cornbread stuffing, drizzled with butter and maple syrup!
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
*Use any stuffing mix or homemade stuffing. I used the whole box of Stove Top mix and had stuffing leftover that I froze for another time. 1 box of Stove Top will make enough for 4 acorn squash halves