Easy Stuffed Acorn Squash is a simple way to add a little extra to your table. Topped with fresh sage, it's an easy beautiful presentation.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Servings: 6
Ingredients
½lbMaple Breakfast Sausage - remove the casing (substitute with ground sausage, can also use Sweet Italian Sausage)
1boxBoxed Stuffing - Herb or Cornbread (6oz)
1 ½cupWater
¼cupButter
3Acorn Squash
6Fresh Sage Leaves
Drizzle Olive Oil
Instructions
In a large pan with deep sides, over medium heat, brown your sausage. Crumble your sausage as it browns.
Once your sausage is brown, remove from the pan. Drain your sausage on a plate of paper towels. Remove the remainder of the grease from your pan.
In the same pan, make your boxed stuffing. As you bring your water and butter to a boil, use a wooden spoon or plastic spatula to scrape up the sausage bits from the bottom of the pan. Once the water and butter come to a boil, add in your stuffing package and add your sausage back in. Stir to combine. Cover, remove from heat, and let it rest for 5 minutes.
Preheat your oven to 400F degrees. Line your sheet pan with parchment paper. Cut your squash in halves and scoop out the seeds. *This type os squash is hard to cut into so make sure you're using a sharp knife and be careful. To make it easier, trim off the top (see picture), then place it flat-top down on the cutting board so that it stands up alone. Starting at the pointed bottom, slice down the middle allowing you to put pressure on your knife as it moves down the middle of the squash.
Lay the squash on your sheet pan and spoon your sausage stuffing mix into the squash (where you removed the seeds)
Top each stuffed squash with a sage leaf, lightly drizzle with olive oil and then roast at 400F for 40 minutes until the squash is fork tended. You should be able to easily poke a fork into the squash and have it easily come out.