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Categories:Viewed: 40 - Published at: 4 years ago
Ingredients
- 2 acorn squash, halved and seeded
- 1 1/2 teaspoons dark brown sugar
- 1/4 teaspoon ground cinnamon
- salt and ground black pepper to taste
- 1 tablespoon butter, cut in small pieces
- 1 (16 ounce) package maple-flavored breakfast sausage
- 1 cup cooked wild rice
- 1/2 cup dried cranberries
- 1/4 cup chicken stock
Method
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange squash halves, cut-side up, in a roasting pan.
- Run a fork through the meat of each half, creating grooves.
- Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
- Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
- Heat a large skillet over medium-high heat.
- Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
- Spoon the sausage filling into each squash half.
- Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.
