Ingredients

The following ingredients have 4 Servings
  • 2 medium acorn squash halved and cleaned
  • 1/2 stick butter
  • 4 cups cornbread day old, cubed
  • 1 cup fresh cranberries
  • 1/2 lb. Italian Sausage casing removed
  • 2/3 cup onion diced
  • 2/3 cup celery diced
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1 teaspoon fresh cracked pepper
  • 1/2 cup chicken stock
  • 1/2 cup maple syrup
  • 1 teaspoon poultry seasoning

Instruction

  • Preheat oven to 350 degrees.
  • Wash and cut acorn squash length-wise. Scoop out seeds. Rub with olive oil. Place cut side down on a baking sheet and bake for 20 minutes.
  • While acorn squash is baking, remove sausage from casing and cook over medium heat until brown. Drain and set aside.
  • In same pan, add butter, celery and onion and sauté until translucent. Season with salt, pepper and poultry seasoning.
  • Add sausage back into the pan along with 4 cups of cubed cornbread and 1 cup of cranberries. Stir to incorporated, cooking over medium heat.
  • Gradually add 1/2 cup of chicken stock to stuffing mixture and cook until heated through.
  • Remove stuffing from stove and fill the center of each acorn squash half. Drizzle top of each squash with maple syrup.
  • Bake for an additional 25 - 30 minutes until squash is tender when pierced with a fork.