Acorn Squash Rings with Cornbread Stuffing
These are a great side dish for any meal, but especially pretty on the Thanksgiving or even Christmas table. You can easily make it vegetarian or meat lovers, your choice.
Servings: 5
Ingredients
- 1 acorn squash
- 4 cups cornbread, broken into small pieces
- 8 ounces Sausage I used Jimmy Dean hot sausage, but you can use whatever you like.
- ¾ cup vegetable or chicken stock
- ¾ cup diced celery
- ½ cup diced onions
- 1 teaspoon sage I used dry, but if you had fresh, slice it thinly.
- 1 egg, beaten
- salt and pepper I used about 1 teaspoons salt and ½ teaspoon pepper. This would depend largely on how salty your stock is.
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375 degrees. Line baking sheet with parchment paper.
- Wash acorn squash well. Slice off both ends of the squash. Cut rings by cutting ½-3/4 inch sections of squash. Hollow out insides of the squash. Place rings on baking dish. Sprinkle with a little salt.
- Add your sausage to a pan and cook over medium heat.
- When it is just about done, add in the celery and onions. Cook about 3-5 minutes.
- Transfer the sausage mixture to a bowl and let it cool slightly.
- Add in your stock, cornbread, seasonings, and beaten egg.
- Mix well to combine.
- Now, scoop your filling into the acorn rings. I used a large portion scoop to fill it just as full as I could.
- Brush with the melted butter and place in the preheated oven.
- Bake for about 35-45 minutes until the cornbread is golden brown and the squash tender.
- That is it! They are ready to be enjoyed.