re: SUBMISSION Thread for F&DB Squash Challenge: October 11, 2022

y’all are some talented MFers

Acorn Squash Stuffed with Sausage and Cornbread Stuffing



Ingredients
1 acorn squash, halved
1 tsp brown sugar, but I was out, soi used maple syrup instead.
2 pats of butter
1/2 - 1 cups Of diced celery. Sadly, I was out and forgot to put it on my list. So it doesn’t have celery. It would be better and prettier if it did.
1 whole medium red onion, chopped. Or could be any color. I just like red.
1 whole apple. I used a honey crisp. I should have diced it smaller.
1 chopped jalepeno
½ tsp thyme
½ tsp rosemary
1/2 tsp parsley
2-3 pieces of leftover cornbread
¼ c craisins. I just threw in a handful.
1/4 c sliced almonds because it’s what I had. I think walnuts would be lovely
3/4 pack of Holmes pecan smoked sausage
1 cup Chicken broth. Or however much you need to not be dry
Salt And pepper to taste

Wine for me to drink while cooking dinner. I have mimosas if cooking breakfast. Lol



1. Preheat oven to 400 degrees.
2. Clean squash and put in dish with a little water. Put one pat of butter and 1/2 teaspoon brown sugar in each half. I used 1/4 tsp maple syrup instead.
3. Cook for 15 min till butter is melted. Baste squash with the butter mixture and do it about every 10-15 min while cooking. Cook additional 30 to 45 minutes, or until fork tender.

4. Place crumbled cornbread on baking sheet and put in oven next to squash for about 10-15 min until crispy and brown.





5. Heat a tbsp or so olive oil in a skillet and add the celery, onion, apples, jalepeno, and all the spices. Sauté till the Remove skillet from heat and set aside.



6. Add cubed sausage to pan and heat/brown. I could brown the sausage separately and then combine, but I was lazy.



7. Add cranberries, nuts, and the toasted cornbread to the skillet mixture and gently stir to combine. While stirring, slowly add the chicken broth. I want it to soak in broth to not be dry. Not quite as wet as dressing, but I’m sure i add at least a cup of broth, maybe more. Season with salt and pepper.





Fill the squash halves. I only made 2. But this makes enough stuff for 4 halves. I’ll freeze it and have it later.

quote:

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One entry please. Call it Butternut squash meal, or whatever. I just hated to throw away perfectly good Butternut squash and all three dishes are excellent, even better together.

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I want to eat this whole meal! I will definitely make the Brussels and maybe the soup!