Roast Stuffed Squash and Fennel
Recipe from Family Circle

The spicy Italian sausage in the stuffing matches up deliciously with mellow acorn squash. Wedges of fennel that roast alongside the squash provide a flavorful accompaniment to this main dish recipe.


Roast Stuffed Squash and Fennel


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Prep Time: 15 mins
Total Time: 1 hr 30 mins
Servings: 6 servings
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Ingredients
 
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  • 3  medium-size  acorn squash (about 3 pounds total)On Sale
  • 4    fennel bulbs (1/2 pound each)On Sale
  • 1  teaspoon  dried marjoramOn Sale
  • 1/2  teaspoon  saltOn Sale
  • 1/4  teaspoon  black pepperOn Sale
  • 1/4  cup  (1/2 stick) unsalted butter, meltedOn Sale
  • 1/2  pound  hot Italian sausage, casings removed and sausage crumbledOn Sale
  • 1  medium-size  onion, choppedOn Sale
  • 1    sweet red pepper, dicedOn Sale
  • 1  can  (13.75 ounces) vegetable brothOn Sale
  • 1/2  cup  waterOn Sale
  • 1    box (6 ounces) cubed herb-seasoned stuffing mixOn Sale
  • 1    eggOn Sale
  • 3  tablespoons  maple syrupOn Sale
  • 2  tablespoons  grated ParmesanOn Sale
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Directions
1.
Heat oven to 400 degrees F. Grease two 15 x 10 x 1-inch jelly-roll pans.
2.
Scrub squash. Use point of sharp knife to pierce through skin. Cut squash in half. Scoop out loose center flesh and seeds.
3.
Trim fennel; remove any bruised or discolored outer layers. Quarter fennel lengthwise; place in large bowl. Reserve 2 quarters. Toss remaining pieces with marjoram, salt, pepper and 2 tablespoons melted butter. Transfer to prepared pan.
4.
Place squash halves, cut sides down, in second prepared jelly-roll pan. Add 2 cups water to pan.
5.
Place pans of fennel and squash in 400 degrees F oven. Roast fennel for 1 hour, stirring occasionally. Roast the squash for 30 minutes.
6.
Meanwhile, dice remaining fennel. Cook crumbled sausage in large skillet over medium-high heat until browned, 3 minutes. Reduce heat to medium; add onion, diced fennel and red pepper; cook until all vegetables are softened, 10 to 15 minutes. Add vegetable broth and water to skillet. Bring to boiling over high heat. Place stuffing mix in large bowl. Add sausage-broth mixture to stuffing mix; stir to evenly moisten. Stir in egg.
7.
Remove squash from oven. Carefully invert. Brush insides of squash with syrup. Fill with stuffing, mounding generously. Brush exposed cut edges of squash with remaining 2 tablespoons melted butter. Cover loosely with foil.
8.
Roast squash 15 minutes. Remove foil. Roast 15 minutes, until knife-tender. Top fennel with cheese.
Nutrition information
Calories 441, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 73 mg, Sodium 1668 mg, Carbohydrate 65 g, Fiber 13 g, Protein 15 g. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Bake Acorn Squash
Even people who don't usually like squash have a soft spot for the acorn squash. The ribbed, dark-green skin of this winter squash hides a bright orange interior that is very low in saturated fat and cholesterol but packed with nutrition, including Vitamin A, Vitamin B6, thiamin and magnesium. It's also high in fiber. There are a variety of opinions about how to cook acorn squash. Some people like the old-fashioned method of slicing the squash in half, removing the seeds, filling the cavity with brown sugar and butter and baking it cut-side up. Others like to drizzle honey or maple syrup in the cavity after brushing the squash with melted butter.

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