Roasted Acorn Squash loaded with a sweet maple syrup stuffing and breakfast sausage. If that doesn’t pique your interest, nothing will.
This roasted acorn squash with breakfast stuffing is out of this world. It’s savory, sweet and loaded with all sorts of bold and delicious flavors. I can’t believe how good stuffing can be when you sweeten it up!
Normally when I make stuffing, it’s loaded with savory flavors from a chicken or vegetable stock. But I thought to myself, “Self, what if we give maple syrup diluted in water a chance?”. It was totally worth the try.
And YOU MUST load up the acorn squash in butter before roasting. That liquid gold, soaks into the squash making each bit more addicting than the last. It’s a perfect dish to serve when the family comes to visit.
This stuffing is loaded up with a plant-based breakfast sausage, but if plant-based isn’t your thing, I suggest trying this out with a little bacon or plain old breakfast links. And if you want to add a little more to the stuffing, try adding some eggs or hash browns to the party!
It’s up to you!
This even re-heats well. So, if you’re looking for something different to serve at Thanksgiving, you should try making this roasted acorn squash with breakfast stuffing recipe.
Just don’t call it breakfast stuffing, until the next morning!
And if you’re into stuffing for breakfast check out my thanksgiving stuffing frittata waffles!
Roasted Acorn Sausage With Breakfast Stuffing
- 16 oz plant-based breakfast sausage can be subbed with any protein
- 2 acorn squash
- 1 cup sliced pear and apple
- 1 cup cornbread stuffing
- 3/4 cup water
- 1/4 cup maple syrup
- 1/4 cup dried cranberries
- 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 in half, and cook in a pan over medium heat. Add 1 tbsp oil with sliced pears and apples; about 2 minutes.
- Add in cornbread stuffing, water, maple syrup butter and cranberries. 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!