Maple Hazelnut Squash And Sausage Stuffing Recipe By Tasty

NORMA'S STUFFED MAPLE/SAUSAGE ACORN SQUASH FOR TWO

Steps:

• 1. Preheat your oven at 350.
• 2. Wash and cut in half one acorn squash and trim bottoms so they will sit flat.
• 3. Scoop out seeds and discard or toast them as you would pumpkin seeds and serve them with a side salad.
• 4. Place acorn sqush halves on a sheet pan or in a shallow pan and salt and pepper to taste and pour 1/2 cup water into pan.
• 5. Place a tablespoon of pure maple syrup into squash cavity and brush around top of squash with a pastry brush and set aside.
• 6. Mix your stuffing mix as directed on side of the box and set aside.
• 7. Place a non-stick pan on medium heat and add 1/2 pound of sausage and cook until browned.
• 8. Add onion, stir and cook until onions are clear.
• 9. Mix sausage and onion into prepared stuffing mix along with two tablespoons of pure maple syrup and mix well.
• 10. Place a heaping amount of sausage/stuffing mix into each squach cavity until it is filled.
• 11. Place squash in hot oven and bake for 45 minutes, or until squash is tender when pierced with a fork.
• 12. Half way into baking; when the stuffing was turning brown I covered the squash with a foil tent to prevent the stuffing mix from becoming too brown and to help tenderize the squash.
• 13. Uncover the squash and test the squash for tenderness.
• 14. Remove from oven and serve as a one dish meal or add your favorite salad along with the toasted squash seeds.
• 15. NOTE: When making only for two you will have leftover stuffing. I plan on stuffing two green peppers tomorrow with it for dinner.
• 16. * For large or thick squash I place them cut side down on a pan with sides, add water and place in the oven to bake while I'm making the stuffing. I found that some times this is needed to soften the squash or it takes longer for them to bake after filling them. MMMMMM they are sooooo good!

MAPLE HAZELNUT SQUASH AND SAUSAGE STUFFING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Add the acorn squash to a baking sheet and season with salt, pepper, maple syrup, and two tablespoons of olive oil. Toss to coat, then spread in a single layer.
• Bake for one hour, or until the squash is tender and golden brown.
• Heat the remaining two tablespoons of olive oil in a large skillet over medium-high heat. Add the onion, celery, fennel, and garlic and season with salt and pepper. Cook until soft, about 10 minutes.
• Add the sausage and sage, stir, and cook until the vegetables are fully softened and the meat is browned.
• Transfer the sausage and vegetable mixture to a large rectangle baking dish. Add the roasted squash, cubed bread, cranberries, and hazelnuts. Toss to combine.
• In a liquid measuring cup or small bowl, whisk together the eggs, chicken broth, pepper, and salt. Pour the egg mixture over the stuffing, then toss well to distribute and coat everything evenly.
• Bake for 1 hour, or until the stuffing puffs up, browns, and dries slightly. Let sit for 10 minutes before serving.
• Enjoy!