Acorn Squash with Apple and Sausage Stuffing with Apple Glaze
Ingredients
For the Stuffing:
- 1 1/2 cups diced bread
- 8 maple sausage links, cooked and cut into chunks
- 1 large apple diced
- 1/4 cup diced, sautéed onions
- 1/4 cup diced, sautéed celery
- 1/3 cup dried cranberries
- 1/3 cup pecans, halved
- 1/2 cup chicken broth
- Pinch thyme
- 2 acorn squash
For the Glaze:
- 1 12-oz. can apple juice concentrate
- 1 1/2 tbsp. cornstarch
- 1/2 tsp. Penzeys Chinese 5 Spice
Instructions
To prepare the squash:
- Pre-heat oven to 400°F.
- Cut squash in half; scoop out seeds.
- Fill a large baking dish with 1/2" water.
- In a large bowl, combine stuffing ingredients, except squash, and stir to mix.
- Spoon into prepared squash.
- Place filled squash halves in the baking dish, stuffing side up.
- Cover with foil and bake 40 minutes.
- Remove foil and glaze squash.
- Return to oven and bake 15 minutes.
To prepare the glaze:
- Dissolve the cornstarch in a ramekin with a little bit of the apple juice concentrate.
- In a medium saucepan, over med-high heat, combine all glaze ingredients together.
- Bring to a boil and stir for 1 – 2 minutes; set aside.
