Acorn Squash and Sausage Stuffing Recipe by Happy Bake Day
Prep: 45 minutes
Bake: 1 hour 45 minutes
Total: 2.5 hours
Yields: 10-12 servings
Ingredients
- 1 large acorn squash from Local Fare Jax
- Olive oil, for drizzling
- 8 cups white bread, cubed
- ½ cup unsalted butter
- 1 medium yellow onion, chopped
- ¾ cup celery, finely diced
- 2 garlic cloves, minced
- 12 ounces Sweet Vidalia Onion Sausage from Local Fare Jax, casings removed
- 1 cup low sodium chicken stock
- ½ tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- ½ tablespoon fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Preheat oven to 400℉. Line a baking tray with aluminum foil.
- Carefully cut the acorn squash in half. Scoop out the seeds and place the squash on the prepared baking tray, cut side facing upwards. Drizzle with olive oil.
- Bake the squash in the oven for 40-45 minutes, or until soft. Remove from the oven and cool.
- Scoop out the flesh into a large mixing bowl. Add the bread cubes to the bowl and set aside.
- Reduce oven temperature to 350℉. Lightly grease a 13×9 glass baking dish and set aside.
- In a large skillet, melt the butter over medium heat. Add onion and celery. Cook, stirring occasionally, until vegetables are soft and translucent.
- Add garlic and cook until fragrant.
- Transfer vegetable mixture to the bowl with the bread cubes.
- In the same skillet, cook the sausage until browned. Use a spatula to break up the sausage into small pieces.
- Pour the sausage and grease into the bowl with the bread cubes. Pour chicken stock into the bowl. Add rosemary, sage, parsley, salt, and pepper. Mix very well.
- Transfer the stuffing to the prepared baking dish. Bake for 60-75 minutes, or until the top is deeply golden brown. Enjoy
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