1 hour 20 minutes
Breakfast Stuffing Acorn Squash loaded with maple sausage, pears and apples, and with a sweet maply syrup infused stuffing.
Do I have your tastebuds going yet?
Breakfast stuffing may or may not be a thing – I’m not sure I haven’t done too much research on it.
But this really should be something you should try with any extra stuffing on hand after all that holiday cooking is done!
With acorn squashes sqimming in butter (I mean – because its the holidays right?!) and cooking in the oven.
Fry up some maple sausage, slices pears and apples and get a sweet stuffing made for an awesome breakfast or even something different to add as a side for thanks giving!
In our house it has become a Thanksgiving week breakfast tradition now. I made this last year with a plant-based sausage. But this year I wanted to give it a go with regular sausage to see how it turned out!
The stuffing is cooked in a “simple syrup” type of concoction of 1 cup water, and 1/4 cup maple syrup.
Feel free to try agave nectar or antying you prefer to sweeten it up a little!
And once its all put together, just stuff those acorn squashes with that breakfast stuffing, and broile it for about 5 minuts to get it all nice and crisp on the top!
I think the secret in this is the acorn squash soaking in that butter. I’m a sucker for buttery squash – but add the sweet stuffing on top and you have a sweet and savory combo that is insane!
And while we’re on the conversation of stuffing – you might want to check out this jalapeno stuffing I made last year – It’s also making a reappearance to the table for thanksgiving!
Acorn Squash with Breakfast Stuffing
- 16 oz maple sausage
- 2 acorn squash
- 1 cup pear sliced
- 1 cup apple sliced
- 1 cup cornbread stuffing
- 1 cup water
- 1/4 cup maple syrup
- 6 tbsp butter
- preheat oven to 400 f. Cut acorn squash in half and spoon out the seeds and pork holds in the flesh with a fork. Season with salt and add 1 tbsp of butter per half. Bake on a parchment sheet for 1 hour.
- For the stuffing, slice sausage into 1 inch pieces. Cook in a pan over medium heat. Add 1 tbsp butter with sliced pears and apples; about 2 minutes.
- Add in cornbread stuffing, water, maple syrup and butter. Stir together then cover and cook for about 5 minutes over low heat.
- Spoon in stuffing mixture into squash and broil for a couple minutes to toast the top. Let cool for a few minutes and serve!