3 acorn squash, cut lengthwise in half, seeded
olive oil
salt
filling
1 package of pork sausage of your choice
1 medium onion, chopped
4 stalks celery, chopped
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
1/2 teaspoon salt
1 package cornbread mix, baked according to package instructions, cooled, and broken into 2" pieces
1/3 cup chopped parsley

1. Preheat oven to 400 degrees.
2. Squash: Place squash cut-side up on a baking sheet. Rub squash with olive oil and sprinkle with salt. Bake for 45 minutes, or until tender. Cool. Scoop out centers, leaving 1/4" inch shell. Chop squash.
3. Filling: Cook sausage, onion, celery, thyme, and sage in a large skillet over medium-high heat, 8-10 minutes or until cooked through, stirring frequently. Transfer to a large bowl. Add in cornbread, squash, salt, pepper, and parsley, mixing lightly until combined.
4. Scoop stuffing mixture into squash bowls. Bake in oven for 5-10 minutes, until hot. Garnish with additional herbs, if desired.

This recipe currently has 0 comments. Add your own comment in the right hand menu.