Acorn Squash with Cornbread and Sausage Stuffing
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Ingredients & Equipment
What we send
- 1yellow onion
- 1stalk celery
- 2 packetsunsalted butter
- 2acorn squashes
- 4 eachescornbread
- 12 ouncesground sweet Italian sausage
- 8 ounceschicken stock
- parsley and sage
- 1/8 ouncesage
- 1/8 ounceparsley
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" large pot
- aluminum foil
- baking sheet
- 12" large pan
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.
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.
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.
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.
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.
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.