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Acorn Squash: Stuffed Acorn Squash

Source of Recipe

unknown


List of Ingredients

1/2 pound uncooked chorizo sausage
1 pound baked cornbread, cut 1" chunks
6 cups coarse chopped white bread
1 red onion, diced
1 cup chopped parsley
1/2 cup chopped celery
1 tablespoon minced fresh sage
1 tablespoon grated lime peel
4 cups chicken broth
3 large eggs
1/2 teaspoon salt and pepper
3 acorn squash


Recipe

Remove chorizo casings; crumble sausage into 8" nonstick skillet. Over medium high, cook sausage, using spoon to break into small pieces. Drain on paper towels. In large bowl, combine cooked sausage, cornbread, white bread, onion, parsley, celery, sage and lime peel. Whisk together broth, eggs, salt and pepper. Pour broth mixture over chorizo bread mixture; gently mix just until ingredients are moistened and combined. Spoon about 1 cup of dressing into each squash half. Place stuffed squash in a 10x15 inch baking pan. Add 1/2 c. water to pan, and cover all with foil.

Place remaining dressing in lightly buttered baking dish and cover with foil. Bake both dishes in a 400ºF oven about 45 minutes for stuffing dish, and 1 hour 15 minutes for squash, until squash are tender when pierced with a fork. Remove foil from each dish and continue baking about 15 minutes longer, until stuffing is golden on top. To serve squash, cut each cooked filled half in half again; arrange quarters on serving platter. Serve additional dressing as desired from baking dish.