STUFFED ACORN SQUASH
Although technically this is a side, I think it can easily serve as a main dish. I think it brings all the flavors of Thanksgiving to the table.
Provided by Lynette !
Categories Vegetables
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Cut the squash in half lengthwise; remove and discard seeds and membranes. Place squash, cut side down, in a 13 x 9 x 2 inch baking dish. Pour water into the dish to a depth of 1 inch. Bake at 350° for 35 minutes. Remove from the oven; drain well. Return the squash halves to the dish, cut side up. Set aside.
- 2. Remove casings from sausage; saute sausage in a large skillet over medium heat until browned, stirring to crumble the meat. Remove the sausage with a slotted spoon, reserving the drippings. Set the sausage aside.
- 3. Saute onion and celery in the drippings in the skillet until tender. Drain, discarding the drippings. Place the sauteed vegetables in a large bowl. Add reserved sausage, cornbread, parsley, and thyme stir well. Add the chicken broth; stir until the dry ingredients are moistened. Add and remaining ingredients; stir well.
- 4. Spoon the cornbread mixture evenly into the squash cavities. Bake at 350° for 15 to 20 minutes or until the squash is tender and the stuffing is thoroughly heated.
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