I’m not really sure what made me come up with this combination, and to further complicate things, it isn’t even squash season. It’s April, the beginning of Spring. So WHY I’m thinking about stuffing is just beyond me.
Nonetheless, a true woman follows her cravings, she doesn’t fight them. So off I went to the kitchen to experiment.
I used my tried and true stuffing recipe that I’ve had since I started making my own years ago. I thought it would be nice to combine the crisp crunch of the apples, the delicate taste of sage in the sausage and tartness of the cranberries with the sweetness of an acorn squash.
Guess I was right! My husband and I really enjoyed these. We ate all 4 halves last night for dinner. They were spot on!
You can see all the little bits of cranberries and crumbled sausage. All the flavors were perfectly balanced and paired so well with the squash.
- Stuffing requires stale bread. There are 2 ways to go about this. You can start a few days ahead of time and break the bread into little pieces and leave out to stale or you can break the bread up and put it in the oven for about 5-7 minutes. I’ve found the 1st way results in a better stuffing, but if you don’t have the time, by all means throw it in the oven.
- Again, if you have the time, try and make the stuffing the day before, cover and refrigerate. The flavors get a chance to blend together. If you don’t have the time, no worries, it still comes out great.
- If you decide to do it all in one day I would reverse the recipe below and put the squash in the oven FIRST, then as it’s cooking you can make the stuffing. Otherwise you’ll be in the kitchen longer if you make the stuffing first and we can’t have that.
- Try and find sausage that already has sage in it. If you can’t then I would grab fresh sage to cook with and omit the dried sage. You’ll get a lot more flavor that way.
- If you can’t find ground sausage and end up with links, be sure to remove the casing first before cooking.
Recipe Source: HappilyUnprocessed
I used all organic ingredients when making this recipe, and hope you do too! 🙂
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