Sausage & Sage Stuffed Acorn Squash

Thanksgiving last year was the first time we broke tradition with guests and food!
My brother and sister-in-law flew in from California, my dad's parents drove from Pennsylvania and my Aunt Ruth who lives in Cville joined us as well.

Here are a few new recipes that we decided to make in 2012:

- Glazed Parsnips & Carrots
- Maple Mashed Sweet Potatoes
 

 And my favorite....
Acorn Squash with Sausage, Onion, and Sage Corn Bread Stuffing
Find the ingredients you need by clicking above.

How I made it my own: 

1. Bake 2 boxes of corn muffin mix. (My Aunt Ruth brought over her homemade cornbread - not from box.) 
2. Let corn bread cool in pans 10 minutes, then run a thin knife around edges and invert onto wire rack to cool completely. Cut into 3/4-inch cubes.
3. Preheat oven to 375° F. Add EVOO to a large baking pan. 
4. Cut Acorn Squash in halves. Season cavity of squash with salt and pepper. Arrange squash, cavity down, on prepared pan and bake in middle of oven until almost tender, ~25 minutes. Remove pan from oven, carefully turn squash over and let stand while making stuffing. 
   
   
   
5. Cook sausage (use Chicken or Turkey for healthier version) in a large skillet over moderate-high heat, stirring and breaking up sausage, until golden brown and no longer pink ~5mins. Transfer with a slotted spoon to a bowl. 
6. Drain all but 2 Tbsp fat from skillet. Melt 2 Tbsp butter in skillet and add onions, celery, sage, and garlic; cook over moderate heat, stirring, until tender, about 10 minutes. Transfer to large bowl with sausage, add corn bread cubes and toss gently to combine. Season with salt and pepper.
7. Butter a shallow 3-quart glass baking dish. Spoon about 3/4 cup stuffing into each squash half in pan. Spoon remaining stuffing into prepared dish; drizzle with stock and dot with remaining 4 Tbsp butter. Bake stuffing and squash in upper and lower thirds of oven, uncovered, until top is crispy and golden brown, ~30 minutes. Makes 8 servings.  

 Enjoy!!!