Ingredients
Directions
*If bread is not stale, you can dry it out in a 325° oven for 5-10 minutes or until the bread is crusty and dry.
Preheat oven to 400°F.
Cut 1 inch off the top of each squash and clean out the seeds. You may need to cut a little off the bottom of the squash in order for it to stand upright, just make sure not to cut off too much. Place the squash on a sheet pan lined with parchment paper and put aside.
In a large saute pan over medium high heat, brown the sausage. When the sausage is no longer pink, remove
from the saute pan, draining any fat from the sausage, and set aside. Melt the butter in the same saute pan and add the onion, celery, sage, and thyme. Season with salt and pepper and cook for 5 minutes, or until the vegetables begin to soften. Stir in the chicken broth and bring to a simmer.
In a large bowl, add the egg, cornbread, and white bread and stir to combine. Pour in the vegetable-broth mixture and the reserve sausage and toss to combine.
Fill the squash with the stuffing and top each squash with its lid. Bake the squash for about 1 hour or until the squash is tender. To test the squash, pierce the flesh with a paring knife and if it enters with no resistance then it is done. Serve immediately!
There is likely to be extra stuffing, so transfer the remaining stuffing to a baking dish and bake alongside the squash. Bake covered for 30 minutes and then remove the cover and bake until golden, about 15 minutes.
Printed from Flora’s Food Foray