Name: Sausage Stuffing Filled Acorn Squash
Ingredients: 12 oz. pork breakfast sausage links; 4 Tbsp. butter; 1 cup diced yellow onion; 3/4 cup diced celery; 14 oz. pkg. herb-seasoned stuffing; 3 cups low-sodium chicken broth; 1/8 tsp. ground nutmeg; 2 acorn squash cut in half

Ingredients

Scale

12 oz. pork breakfast sausage links
4 Tbsp. butter
1 cup diced yellow onion
3/4 cup diced celery
14 oz. pkg. herb-seasoned stuffing
3 cups low-sodium chicken broth
1/8 tsp. ground nutmeg
2 acorn squash cut in half

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Instructions

In a large frying pan, cook sausage all the way through over medium heat while breaking apart with a fork.
When sausage is fully cooked, remove from pan with a slotted spoon and set aside.
In same pan, add butter, onion and celery.
Cook until just soft and translucent.
Add herb-seasoned stuffing, chicken broth, cooked sausage and nutmeg.
Stir until fully combined, remove from heat and set aside.
In the meantime, preheat oven to 375 degrees.
Position shelf in lower 1/3 of the oven.
Prepare a baking sheet with a piece of parchment.
Take the four squash halves and rub the flesh side with olive oil.
Place each half upside down on the parchment paper and bake for 30 to 40 minutes until fork tender and caramelized.
Remove from the oven.
Divide the stuffing and fill each squash.
Place back in the oven for approximately 10 minutes until stuffing is heated through.
Serve.