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Acorn Squash

Acorn Squash with Cornbread and Sausage Stuffing

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Recipe Details


The best part about Thanksgiving tradition is when Chef Elana busts out her signature sausage and cornbread stuffing, reliably studded with fragrant celery and sage. But you know we love a good twist. We’re, err, stuffing the stuffing into one of our favorite edible vessels: peak-season acorn squash, halved and roasted till tender and slightly sweet. Perfect for sharing as a complete dinner or bringing as a side-dish to a potluck feast, it just might spark a new tradition on your table.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Elana

    By Chef Elana

    Nutritional info

    Ingredients & Equipment

    What we send

    • yellow onion
      yellow onion
    • stalk celery
      stalk celery
    • unsalted butter
      2 packets
      unsalted butter
    • acorn squashes
      acorn squashes
    • cornbread
      4 eaches
    • ground sweet Italian sausage
      12 ounces
      ground sweet Italian sausage
    • chicken stock
      8 ounces
      chicken stock
    • parsley and sage
      parsley and sage
    • sage
      1/8 ounce
    • parsley
      1/8 ounce

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 10" large pot
    • aluminum foil
    • baking sheet
    • 12" large pan

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 425°F. Bring a large pot of water to a boil over high heat. Peel onion and cut into small dice. Finely chop sage leaves, discarding stems. Rinse remaining produce. Roughly chop parsley leaves, discarding stems. Halve celery stalk crosswise; thinly slice 1 half crosswise, then discard or snack on remainder. In a small bowl, whisk 1 egg. Cut 1 packet butter into 6 equal pieces, then place in refrigerator until ready to use.

    2. Parboil Squash and Toast Cornbread

      Parboil Squash and Toast Cornbread

      Halve squash lengthwise. Using a spoon, scoop out and discard seeds. Add squash halves to pot of boiling water, working in batches as needed, and boil until just softened, about 7 minutes. Drain and set aside to cool. Meanwhile, cut cornbread into ½-inch cubes. Arrange in a single layer on a foil-lined baking sheet. Bake until golden and toasted, 5-7 minutes.

    3. Make Stuffing

      Make Stuffing

      Heat remaining butter in a large pan over medium heat. When butter is foamy, add onion, sage, and celery and sauté until onion is soft and translucent, about 5 minutes. Transfer to a large bowl and season with ¼ teaspoon salt. Stir in toasted cornbread, reserving baking sheet for stuffed squash.

    4. Cook Sausage and Season Stuffing

      Cook Sausage and Season Stuffing

      Wipe pan from vegetables clean and add 1 tablespoon olive oil over medium-high heat. Pat sausage dry with paper towel. When oil is shimmering, add sausage and cook, breaking up, until browned, 5-6 minutes. Add sausage to bowl with stuffing, then add parsley, egg, and ¾ cup chicken stock. Stir gently to combine, then set aside. Save remaining stock for a gravy.

    5. Prepare Squash

      Prepare Squash

      Cut off bottoms of parboiled squash halves to create flat surfaces. Scoop out enough squash flesh to leave a ½-inch border, then discard flesh or save as a pre-dinner snack drizzled with olive oil, salt, and pepper. Line baking sheet from cornbread with new foil and arrange squash halves scooped-side up. Season insides with ¼ teaspoon salt and pepper as desired.

    6. Bake and Plate Stuffed Squash

      Bake and Plate Stuffed Squash

      Spoon stuffing into squash halves and dot with chilled butter cubes, dividing evenly. Bake until stuffing is golden and squash is tender, about 15 minutes (a great time for cleanup!). Enjoy stuffed acorn squash family-style with any remaining stuffing alongside. Wrap unclaimed squash halves in foil and refrigerate for up to 3 days, then reheat at 425ºF for amazing leftovers.

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