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Sausage Sage Stuffed Acorn Squash - 2Teaspoons

Sausage Sage Stuffed Acorn Squash

Acorn squash stuffed with Italian sausage, earthy sage, juicy cranberries, nutty pecans, and tangy goat cheese.
Servings 2
Author 2Teaspoons

Ingredients

  • 1 acorn squash halved with seeds removed
  • 2 slices of bread toasted and ripped up
  • ¾ cup water
  • 1 tablespoon butter
  • 1 teaspoon sage
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 oz pecans chopped
  • 1 oz dried cranberries
  • ¼ lb sausage
  • ¼ cup chopped green onions
  • 2 oz goat cheese

Instructions

  1. Preheat oven to 375 degrees F.
  2. Remove sausage from casing (if applicable), break up into small pieces and brown in skillet over medium heat until fully cooked, about 10 minutes.
  3. Heat water, butter, sage, salt and pepper in a small saucepan until butter is melted.
  4. Stir in bread, sausage, pecans, cranberries, and green onions until everything is slightly moist. Crumble cheese over mixture and gently stir.
  5. Stuff each acorn squash half, wrap in foil, and bake until squash is tender, about 60-75 minutes. If top of stuffing is not browned, unwrap, place back in oven, and cook until browned, an additional 5-10 minutes. Let stuffed squash sit for about 5 minutes. Dig in!