Call it stuffing or dressing, these Savory Stuffed Acorn Squash have a sausage, sourdough bread stuffing loaded with pecans and cranberries that doesn’t need a holiday to be eaten.
Imagine a sour dough bread stuffing, sautéed onions and celery with fresh cranberries filling an acorn squash that bakes with a drizzle of maple syrup on top. I did and these new house favorite are the result… off the hook tasty!
Happy Monday people! Have I got a good one for you today. This can be something that hits the table as a side dish or as a main course come holiday season. But I’m not letting a holiday be the reason to get into this one. Lucky enough to get a hold of some acorn squash and you can have these whenever you like.
This is a meal in itself and if meat isn’t your thing, leave the sausage out. I highly recommend it though as the spicy hot sausage adds that bit of savory moisture and texture that takes this over the top from side dish to main course.
Acorn squash get baked as you make the sausage and sourdough bread stuffing. Scoop away and load each one up and drizzle with some maple syrup. In the oven to finish this off and dinner is done.
Look at these beauties fresh from the oven. So good I made them twice so I could photograph and share them with you.
We didn’t mind at all eating these Stuffed Acorn Squash a second time!
I love the hint of sweetness from the maple syrup and the sage in the stuffing. The salty and spicy sausage mixture with the sourdough bread is perfect. Next you get hit with a pop of tartness from the cranberries and smokey undertones of crunch from the pecans. The acorn squash is creamy and tender, just wonderful.
Usually one might find wild rice in the mix, but I decided no rice in this one and went the stuffing route. Sourdough bread stuffing. So glad I did.
Hope you enjoy these Stuffed Acorn Squash!
- 4 slices of sour dough bread, toasted and cubed (See Note 1)
- 2 acorn squash, halved and seeded
- ½ lb sausage meat (See Note 2)
- 1 tbsp olive oil
- ½ medium onion, chopped
- 2 celery ribs, chopped
- 2-3 fresh sage keaves, chopped (see Note 3)
- ½ tsp ground thyme
- ½ tsp dried parsley
- pinch of kosher salt
- pinch red pepper flakes
- 2 eggs, medium size
- 1½ cups low sodium chicken stock
- 1 cup fresh cranberries
- ½ cup pecans, chopped
- 2 tbsp maple syrup (divided)
- Preheat oven 425°F. Using a serrated knife, cut the acorn squash in half vertically starting at stem and down to tip. Scoop out the seeds and discard. Rub oil all over squash and salt and pepper the cut sides. Place cut side up on lined baking sheet and bake for 40 minutes or until fork tender. Remove from oven and allow to cool.
- Toast the sourdough bread slices and then cube, set aside.
- In a large skillet over medium-high heat and the oil, sausage meat and start to brown, 4 minutes. Add the onion, celery, herbs, red pepper flakes and salt to taste. Cook for another 6 minutes. Remove from skillet and add to large bowl to cool.
- When sausage mixture is cool enough to handle add the bread, eggs and chicken stock. Toss to coat evenly. Add the cranberries and pecans and mix. Divide stuffing mixture evenly between each squash half and press down gently to mold in cavity. Drizzle with maple syrup and bake for another 15-20 minutes, and tops are golden brown and crispy.
2. I used half (8 ounces) of Jimmy Dean Regular pork sausage. There's also the Spicy HOT version, but this is fine.
3. Substitute ½ teaspoon of ground sage if fresh isn't available.