Sausage, Apple & Cranberry Stuffed Acorn Squash With Maple Pecans
This is a great brunch offering that would be great for the holiday season. Unlike most stuffed squash recipes, this one comes with a dressing that can be poured over the top or served on the side. The maple pecans are the crowning glory of a lovely brunch or supper.
4 servings
INGREDIENTS:
2 acorn squash, halved, seeded
1 ½ cups apple cider
3 tablespoons maple syrup, divided
1 teaspoon Dijon mustard
½ cup pecans, roughly chopped
¼ cup dried cranberries
1 cup filtered boiling water
1 pound ground sausage
½ teaspoon sea salt
1 apple, cored, small diced
1 egg, beaten
½ cup sour cream
3 ½ ounces Taleggio cheese, cut into small dice
DIRECTIONS:
1. Preheat oven to 375°F. Line a sheet pan with foil.
2. Lay the squash cut side down on the prepared sheet pan. Bake until barely tender, about one hour. Remove from the oven. Keep the oven at 375°F. Meanwhile, make the apple cider dressing and maple pecans.
3. Heat the apple cider in a small saucepan. Reduce by three-fourths. Whip in the maple syrup and mustard. Reserve warm.
4. Heat the maple syrup and pecans in a small skillet over medium heat. Stir constantly until browned, about four minutes. Spread out onto a plate and set aside for at least ten minutes to cool.
5. Plump the cranberries into a bowl covered with boiling water. Leave for ten minutes, then drain and reserve.
6. Heat a skillet over medium-high heat. Add sausage and cook until brown and crumbly, about five to seven minutes. Remove the sausage and place it on a doubled paper towel-lined plate to remove excess fat. Toss with the plumped cranberries and apples in a large mixing bowl.
7. Beat the eggs with the sour cream until smooth. Toss with the sausage mixture and cheese. Turn the squash cut side up onto the lined sheet pan. Fill the squash with the sausage mixture. Place it back into the oven and bake until the filling is thoroughly cooked, for about twenty minutes.
8. Place the squash halves on plates. Pour the dressing over the top of each squash and top with the pecans.
Sausage, Apple & Cranberry Stuffed Acorn Squash With Maple Pecans
Ingredients
- 2 acorn squash, halved, seeded
- 1 ½ cups apple cider
- 3 tablespoons maple syrup, divided
- 1 teaspoon Dijon mustard
- ½ cup pecans, roughly chopped
- ¼ cup dried cranberries
- 1 cup filtered boiling water
- 1 pound ground sausage
- ½ teaspoon sea salt
- 1 apple, cored, small diced
- 1 egg, beaten
- ½ cup sour cream
- 3 ½ ounces Taleggio cheese, cut into small dice
Instructions
- Preheat oven to 375°F. Line a sheet pan with foil.
- Lay the squash cut side down on the prepared sheet pan. Bake until barely tender, about one hour. Remove from the oven. Keep the oven at 375°F. Meanwhile, make the apple cider dressing and maple pecans.
- Heat the apple cider in a small saucepan. Reduce by three-fourths. Whip in the maple syrup and mustard. Reserve warm.
- Heat the maple syrup and pecans in a small skillet over medium heat. Stir constantly until browned, about four minutes. Spread out onto a plate and set aside for at least ten minutes to cool.
- Plump the cranberries into a bowl covered with boiling water. Leave for ten minutes, then drain and reserve.
- Heat a skillet over medium-high heat. Add sausage and cook until brown and crumbly, about five to seven minutes. Remove the sausage and place it on a doubled paper towel-lined plate to remove excess fat. Toss with the plumped cranberries and apples in a large mixing bowl.
- Beat the eggs with the sour cream until smooth. Toss with the sausage mixture and cheese. Turn the squash cut side up onto the lined sheet pan. Fill the squash with the sausage mixture. Place it back into the oven and bake until the filling is thoroughly cooked, for about twenty minutes.
- Place the squash halves on plates. Pour the dressing over the top of each squash and top with the pecans.
Nutrition Facts
Calories
785Fat (grams)
52 gSat. Fat (grams)
18 gCarbs (grams)
57 gFiber (grams)
6 gNet carbs
51 gSugar (grams)
28 gProtein (grams)
27 gSodium (milligrams)
1358 mgCholesterol (grams)
159 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.