Roasted Acorn Squash with Sausage-Cranberry Stuffing
This easy fall recipe has almost all of our favorite autumn ingredients, starting with acorn squash. From there, the squash is stuffed with turkey sausage, dried cranberries, chopped apples, and Swiss chard. It's like a mini Thanksgiving feast!
Preheat oven to 400°F. Line a baking sheet with foil. Place squash, cut sides down, on prepared baking sheet. Roast 25 minutes or until tender.
Meanwhile, in a 10-inch skillet heat oil over medium heat. Add sausage, apple, leek, thyme, sage and/or rosemary, garlic, and 1/4 tsp. of the pepper. Cook until sausage is browned. Stir in broth and vinegar. Cook 5 minutes or until liquid is nearly evaporated, stirring frequently. Stir in Swiss chard and dried cranberries. Cook and stir 2 minutes more or just until chard is wilted.
Turn squash halves cut sides up; sprinkle with salt and remaining 1/4 tsp. pepper. Fill with sausage mixture. If desired, top with apple chips, additional fresh herbs, and/or black pepper.
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8 g fat
(2 g saturated fat,
0 g polyunsaturated fat,
3 g monounsaturated fat),
43 mg cholesterol,
522 mg sodium,
35 g carbohydrates,
5 g fiber,
11 g sugar,
13 g protein.