Ingredients
- 3 large acorn squash, halved crosswise, seeds and fibers scooped out
- 1 teaspoon unsalted butter
- 1 medium onion, peeled and chopped
- 12 ounces breakfast-style pork sausage
- 2 teaspoons dried thyme
- ½ teaspoon salt
- Freshly ground pepper to taste
- ½ cup toasted pecan halves
- 4 cups of 1/4-inch cubes of lightly toasted sourdough bread
- ¾ cup chicken broth, homemade or low-sodium canned
- 4 teaspoons chopped fresh Italian parsley
- Nutritional Information
Nutritional analysis per serving (6 servings)
478 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 55 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 18 grams protein; 41 milligrams cholesterol; 1075 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six servings
Preparation
- Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh. Place in a large roasting pan and set aside.
- Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain, about 8 minutes. Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed.
- Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with aluminum foil. Roast until the squash is tender, about 45 minutes. Place 1 squash half on each of 6 plates, garnish with parsley and serve immediately.
1 hour 15 minutes
Dining and Cooking