Ingredients
Scale
- 4 Acorn Squash
- 4 tbsp olive oil
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 cups chicken stock
- 2 tsp poultry seasoning, divided
- 1/4 tsp onion powder
- 1/4 tsp garlic salt
- 2 tbsp butter
- 2 cups white onions, chopped
- 1 cup chopped granny smith apple
- 1lb ground sausage
- 4 cups stale french bread, cut in small cubes
- 1/2 cup dried cranberries
Instructions
- Pre-heat oven to 400°F
- Slice acorn squash in half
- Remove seeds and brush the squash with olive oil
- Place squash on a baking sheet and put them in the oven to bake for 40 minutes
- Place a large pot on the stove top, add carrots, celery, chicken stock, 1 tsp poultry seasoning, onion powder and garlic salt
- Bring to a boil over medium high heat
- Cover, reduce heat to low, simmer for 15-20 minutes
- Heat butter over medium heat in a sauté pan
- Add chopped onion and 1 tsp poultry seasoning to pan, sauté 4-5 minutes
- Add chopped apple, sauté 3-4 more minutes, set aside cooked onions and apples
- Add ground sausage to pan, brown over medium heat
- In a large bowl, mix together sautéd onions, apples, browned sausage, bread and dried cranberries
- Pour chicken stock with carrots and celery over the bread mixture, toss
- Fill each baked acorn squash overflowing with stuffing
- Bake 8-10 more minutes until stuffing is browned
- Serve out of squash
Notes
1. The bread needs to be stale — if your bread is not hard enough, cut it up and then bake it at 350°F for about 15 minutes
2. This stuffing is also delicious on it’s own, it does not have to be cooked in an acorn squash