I am ready for all the fall squash! They are popping up all over Instagram and I cannot get enough. I didn’t grow up eating squash. In fact, it wasn’t until I was married I started eating them. My husband is a huge fan, I quickly discovered I was as well.
This particular acorn squash was stuffed with a cornbread and sausage stuffing. It is the very same one I make for Thanksgiving and Christmas.
Start by making your cornbread.
Bake and allow to cool.
While it is baking, prep your squash. I like to cut mine in half widthwise, if you prefer, cut your’s lengthwise.
Isn’t the squash just beautiful??
Scrape out seeds and hollow the cavity.
If there isn’t a flat bottom, cut off a small section so it will sit flat and not roll around.
Set both halves on a parchment lined baking dish.
I brushed mine with a lovely wild mushroom and sage olive oil I had. If you don’t have this particular kind, simply brush with melted butter or regular olive oil.
I gave it a good coating, the squash absorbs plenty of the oil.
When your cornbread has cooled, break it up into a bowl.
I still had some fresh sage from the garden, it was perfect with the sausage and cornbread.
Add in your cooked sausage, eggs, vegetable stock and seasonings. Mix well.
Spoon into your squash. I filled mine to overflowing.
I domed the top, so it would stay in place.
Bake until the squash is tender and filling is cooked through. Drizzle with more olive oil or melted butter.
This is a beautiful fall meal.
We love the cornbread, sausage and squash combo!
Plus, that sage tops it all for the fall flavor!
Stuffed acorn squash
- 1 1/2 cups crumbled cornbread I used 2 muffins
- 3/4 cup sausage of choice I used Jimmy Dean Pork, you should use whatever you like best.
- 2 eggs
- 2/3 cup vegetable or chicken stock
- 1/2 cup onions, chopped
- 1/2 cup celery, chopped
- 2 tablespoon minced garlic
- 2 teaspoons olive oil
- 2 teaspoons fresh or dried sage
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon thyme
- 1 acorn squash, halved I like mine cut in half widthwise. You can always cut it in half lengthwise if you prefer.
- Preheat oven to 375 degrees.Add olive oil to pan and heat over medium heat. Add onions, celery and sausage. Cook, stirring regularly until sausage is cooked. Add in garlic and cook another few minutes. Mix sausage and remaining ingredients in bowl. Mix well. Remove all seeds from acorn squash. If the bottom of the half is not level, cut a spot to level it. Only one of my sides needed it. Brush squash with olive oil or melted butter.Fill with stuffing. Bake until squash is tender and filling is cooked through. Brush again when it is almost done with more olive oil or melted butter. Now, sit back and enjoy. You deserve it!