Thanksgiving is just around the corner, so in keeping with the spirit I decided to test out a few different Thanksgiving types foods. Today I made a Stuffed Acorn Squash with a Maple Syrup Drizzle…doesn’t that just make it sound just a bit more fancy…ha.
In our house our stuffing is usually made with sausage, and this mix was no different. As I was making these, I think they would be great for a leftover meal. Using your leftover stuffing and turkey all mixed together then covered in gravy? I don’t see why not!
You are also not limited to using an acorn squash, there are many different types of winter squash that would work great. I used one fairly large acorn squash that if used as a side could feed four or two pretty filling meals. I ate the smaller half for dinner and was full, I cut the larger half in half and will eat those for lunches this week.
On to the recipe…
Stuffed Acorn Squash with Maple Syrup Drizzle
1 acorn squash
1 cup prepared gluten free corn bread, cubed (I used Bob’s Red Mill, and prepared it with soy milk)
2/3 cup sausage
1/2 tsp fresh sage, chopped
1 Tbsp pure maple syrup
1/4 of an apple, chopped
Preheat oven to 400 degrees.
Add one cup of water to a 13×9″ baking dish, cut the squash and remove the seeds, place cut side down in the pan. Bake for about 25-30 minutes, just until fork tender.
While the squash bakes, prepare the stuffing. Brown the sausage. Combine all the remaining ingredients in a bowl with the sausage. Mix well.
Remove the squash and carefully empty the water and turn the squash over. Fill the squash with the stuffing mix. Bake for an another 10-15 minutes just until the stuffing browns.
Once removed, drizzle with extra maple syrup. Enjoy!
**For a vegetarian/vegan option, use mushrooms instead of the sausage. If you have a corn allergy, you could easily use a different type of bread or even a grain.
Keep an eye out for a really simple cranberry sauce recipe, coming on Wednesday!
I want to know…
What is your favorite Thanksgiving side dish?