Cornbread Stuffing Filled Squash
3 acorn squash, cut in half, seeds scooped removed
1 tablespoon olive oil
1 onion, diced
4 stalks celery, diced
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon fresh thyme leaves
1 pound Premium Pork Regular Sausage(OR Sage Sausage, either works well)
1 pan boxed cornbread, baked according to package instructions
1/3 cup chopped parsley
Preheat oven to 400ºF.
Place squash cut-side up on a baking sheet. Rub squash with olive oil and sprinkle with salt. Roast for 45 minutes, or until tender. Set aside to cool.
Stuffing: Heat 1 tablespoon olive oil in a pan. Add in onion and saute for 3-5 minutes. Add in celery, salt, pepper, thyme, and sage. Saute for a minute or two, then add in Jimmy Dean All-Natural Regular Pork Sausage. Use a wooden spoon to break up the sausage. Saute until sausage is cooked through and all the vegetables are softened. Set mixture aside.
Crumble the cornbread into large pieces. Scoop majority of the flesh out of the acorn squash halves, being sure to keep the squash skin intact. Roughly chop squash flesh. Fold cornbread, squash, and parsley into the stuffing. Add more salt to taste if necessary.
Scoop stuffing into squash bowls. Heat through in oven for a few minutes. Top with additional herbs and serve.