Roasted Acorn Squash with Sausage Stuffing

Ingredients

Level up your Thanksgiving or Friendsgiving table with this recipe for a perfect pork sausage stuffing plus a roasted veggie side all in one.

• 2 acorn squash, cut in half lengthwise and seeds removed
• 2 tbsp olive oil
• 5 tbsp salted butter
• 1 yellow onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 pack True Story Vermont Maple Breakfast Sausage, diced
• 2 cups chicken stock
• 1 package stuffing cubes
• ½ cup dried cranberries
• 1 small apple, diced
• Parsley, roughly chopped, for garnish

Directions

1. Preheat oven to 425 degrees. Place the acorn squash skin side down on a baking sheet and drizzle the flesh with 2 tbsp olive oil. Roast for 30-40 minutes, until fork tender.
2. While the squash are baking, prepare the stuffing. Heat a large sauté pan over medium heat and melt the butter. Add the onion and celery and cook until tender, then add the minced garlic and thyme and cook for one more minute. Add the True Story sausage and cook until lightly browned, about 4 minutes. Finally, add the chicken stock and bring to a boil.
3. Add the stuffing cubes to a large bowl and pour the mixture from the pan over the stuffing. Add the dried cranberries and apple and toss until well mixed.
4. Reduce the oven temperature to 350 degrees. Carefully spoon the stuffing mixture into the acorn squash and cover each with aluminum foil. Bake for 20 minutes. Remove from oven, garnish with parsley, and serve.