Chicken Sausage & Cornbread Stuffed Squash
By Jillian of Jil Cooks
"There’s something about savory al fresco fresh chicken sausage combined with toasty brown butter, and sweet cornbread just sounds like a home run."
Chicken Sausage & Cornbread Stuffed SquashServings: 12
What you’ll need:
2 packages of al fresco Fresh Sweet Italian Chicken Sausage
3 corn muffins (approx 4.5 cups of cubed cornbread)
3 delicata squashes, sliced lengthwise down the middle
1 stick of unsalted butter, divided
1 tablespoon olive oil
1/4 – 1/2 tsp of red pepper flakes (to taste)
1 large yellow onion, chopped
1 large Granny Smith Apple, chopped
2 large ribs of celery, chopped
3 cloves of garlic, minced
1 Tablespoon of low sodium chicken base
1 teaspoon of poultry seasoning
1/2 tsp salt
cracked black pepper, to taste
1/4 cup dry white wine
5-7 fresh sage leaves, chopped finely
1/2 cup of panko bread crumbs
1/4 – 1/3 cup no-salt chicken stock
Optional, for garnish: fresh parsley, pumpkin seeds, dried cranberries, additional brown-butter sage panko breadcrumbs
- Preheat your oven to 350 degrees F. Break apart your corn muffins or bread into small pieces and place on a baking sheet. Place tray into the oven and allow to bake until they are toasty and then set aside. Increase oven temperature to 400°F.
- Split your delicata squashes length-wise and scrape out the seeds. Place cleaned squash pieces cut side up on a oiled baking sheet. Divide 4 tablespoons of butter evenly among the squashes. Season with salt and pepper and bake in oven for 25-30 minutes, until tender. Remove from oven and set pan aside.
- Preheat a large skillet on the stovetop with olive oil. Remove al fresco sausage from casing and place into hot skillet. Break up the sausage and cook until golden brown and transfer sausage to a large bowl to cool. While sausage cooks, chop your onion, apple, celery and garlic.
- Add 2.5 Tablespoons of butter to the existing skillet and allow the butter to brown. Once golden brown, add your chopped fresh ingredients as well as your poultry seasoning and chicken base. Once mixture is softened, add white wine and allow it to deglaze the pan. Once the wine has been absorbed, transfer the mixture to a large bowl to cool.
- Carefully wipe out hot pan with a paper towel, and then place back on heat with remaining butter. Allow the butter to reach a deep brown, and then add the fresh chopped sage and cook until fragrant, add panko to the butter and toast until the breadcrumbs are golden brown. Once toasted, move to a separate small bowl or plate to cool.
- In a large bowl, combine sausage and onion/apple mixture and then gently fold in toasted cornbread.
- Scoop approximately 1 cup of the sausage stuffing mixture into each squash boat and drizzle a couple tablespoons of stock over each squash and top with a sprinkling of the brown butter, sage panko mixture.
- Place boats back into a 400 degree oven for 10-15 minutes until warmed through and slightly browned on the top! Top with some of your favorite garnishes and enjoy!