Sausage and Cornbread Stuffed Acorn Squash, a great addition to your Thanksgiving meal or a great use for leftovers!
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 13x9" 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!
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no alcohol
Just right for...:Elegant evenings, Comfort food, Thanksgiving, Fall favorites, Winter favorites
Top 8 allergens?:gluten-free, dairy-free, fish-free, shellfish-free, nut-free, peanut-free
Active/prep time:0-15 minutes
Total time (inc active/prep):30-45 minutes
Substitution ideas:Use any type of bread you prefer, that way it could easily become egg, soy, or corn free. For a vegetarian version, use mushrooms instead of the sausage, saute with some fresh herbs like sage and thyme.
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