MAPLE HAZELNUT SQUASH AND SAUSAGE STUFFING RECIPE BY TASTY
Here's what you need: acorn squash, salt, pepper, maple syrup, olive oil, large white onion, celery, small fennel bulb, garlic, breakfast sausage, fresh sage, bread, dried cranberries, hazelnut, large eggs, chicken broth
Provided by Matthew Johnson
Categories Sides
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- Add the acorn squash to a baking sheet and season with salt, pepper, maple syrup, and two tablespoons of olive oil. Toss to coat, then spread in a single layer.
- Bake for one hour, or until the squash is tender and golden brown.
- Heat the remaining two tablespoons of olive oil in a large skillet over medium-high heat. Add the onion, celery, fennel, and garlic and season with salt and pepper. Cook until soft, about 10 minutes.
- Add the sausage and sage, stir, and cook until the vegetables are fully softened and the meat is browned.
- Transfer the sausage and vegetable mixture to a large rectangle baking dish. Add the roasted squash, cubed bread, cranberries, and hazelnuts. Toss to combine.
- In a liquid measuring cup or small bowl, whisk together the eggs, chicken broth, pepper, and salt. Pour the egg mixture over the stuffing, then toss well to distribute and coat everything evenly.
- Bake for 1 hour, or until the stuffing puffs up, browns, and dries slightly. Let sit for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 589 calories, Carbohydrate 44 grams, Fat 36 grams, Fiber 5 grams, Protein 22 grams, Sugar 10 grams
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