Sausage Stuffing Stuffed Squash

That’s a mouthful! Not just the name, when this meal is done no one goes hungry, not even the broke roommate in my case. Inspired by wanting to stuff an acorn squash given to me by a friends mom from her garden, and the first cold day of fall, which to me means holidays, and therefore stuffing, I created -deep breath- sausage, cranberry and apple stuffing stuffed squash.

Total time: 2 hours, serves 6-ish

Ingredients

• 1 large sweet onion

• 1 celery stock

• 20 oz italian ground sausage

• 2 gala apples

• 5oz dried cranberries

• 4 tbsp butter

• 3 eggs

• 1 acorn squash

• salt & pepper

• mustard powder

• 1 loaf wheat or white bread

• 1/2 loaf light rye bread

• 1 can Campbell’s cheese soup

Instructions

Begin by preheating the oven to 400 degrees. Dice the onion and celery and add to a large skillet with 4 tbsp butter, salt, pepper and mustard powder. While this is sautéing, begin toasting bread and ripping into quarter sized pieces into a large bowl. When celery and onion are soft, add into bread bowl and use the skillet to then heat the sausage. Continue toasting and ripping until you have finished the loaf and a half. Flip sausage and continue stirring until fully cooked, then add to the bread mixture. Heat cheese soup with 1/2 cup water, stir, and add to the mixture. Dice apples, and add, along with cranberries. Lastly, add eggs and (remove jewelry from hands) begin to mush with your hands, mixing everything completely until you reach a nice consistency.  Chop the acorn squash in half, scoop out guts, and drizzle with melted butter or olive oil. Fill with stuffing until overflowing and place in greased baking dish. Dispense the remaining stuffing into its own greased baking dish. Heat in oven for 1 hour with the solo stuffing covered for the first 30 minutes. To serve, slice squash into halves again. Bowl recommended. Enjoy.

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