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Maple Glazed Stuffed Acorn Squash Recipe

Keyword: Dinner, Fall
Skill: intermediate
Servings: 1

INGREDIENTS

  • 4 acorn squash, cut in half, seeds removed
  • 1 lb breakfast sausage
  • ½ cup butter
  • ¼ cup brown sugar
  • ½ loaf French bread, cut into bite-sized cubes
  • 1 cup pecans, chopped
  • 1 apple, core removed, chopped
  • ½ cup dried cranberries
  • 2 cups kale pieces, tightly packed
  • 2 sprigs thyme
  • ¼ cup fresh oregano
  • ¼ cup fresh rosemary
  • Parmesan cheese
  • Pomegranate seeds
  • Maple syrup (optional)

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Cook sausage and drain.
  3. Melt butter in cast iron skillet. Cook until butter is browned.
  4. Add brown sugar until melted.
  5. Toss bread, pecans, apples, and cranberries in butter until toasted (about 4-5 minutes).
  6. Remove heat, add kale and herbs and toss.
  7. Fill acorn squash with filling.
  8. Roast for 40 minutes or until squash is cooked through.
  9. Top with parmesan cheese, fresh herbs, pomegranate seeds and maple syrup. Serve immediately.