Stuffed Acorn Squash

After Thanksgiving I am always looking for ways to use up some of the leftovers or even extra packaged goods that I never got a chance to use. This is a perfect recipe for that-stuffing mix, sage and squash! It also takes advantage of antioxidant-rich pomegranates, which are in season. This is a great all in one meal-its hearty but healthy too. It’s also great if you are trying to keep the flavors of Thanksgiving and Fall going a bit longer into the cold winter nights!

3 Acorn Squash
3 tsp of Olive Oil
1/2 tsp Sea Salt
1 TB Brown Sugar
12.4 ounce package Trader Joe’s Cornbread Stuffing Mix
4 TB Butter
3 1/2 Cups Water

12 ounce package Trader Joe’s Chicken Apple Sausage
10 Fresh Sage Leaves
4 small Apples (finely chopped)
1 Cup pomegranate Seeds

Preheat oven to 400. Cut squash in half and remove seeds. Place squash in large roasting pan with insides facing up. If any squash pieces are wobbly, simple cut a small piece off the bottom so it is flat. Drizzle oil, salt and brown sugar over squash. Bake uncovered in oven for 1 hour or until soft (If you are short on time, prepare squash the same way and then cook in microwave in ten minute intervals until soft).

While squash is roasting, prepare cornbread stuffing mix in a microwave safe dish. Add cornbread mix, seasoning packet, butter and water. Cook covered for 5 minutes, fluff with fork and set aside.

In a food processor, add sausage and process until finely ground. In a large stock pot over medium heat, add sausage, sage leaves, and apples. Once sausage has browned, add stuffing mix to stock pot, stir to combine. Gently fold in pomegranate seeds. Scoop generous 1 cup portions of mix into each squash half. Return to oven, uncovered and bake until stuffing develops a light crust, about 15 minutes.

Makes 6 servings