#Glutenfree Acorn Squash Florets with Apple Sage Sausage Stuffing

I love all things orange and today is Canadian Thanksgiving plus on #SundaySupper October7th we cooked with all things Orange. Which got my mind thinking so I thought it's time to share this fabulous recipe again that is appropriate especially  for the holidays. In addition it's always nice to try new and exciting recipe, and add a couple new and old to the mix. . Every year I make Acorn Squash Florets with Apple Sage Sausage Stuffing They are in the upper left hand corner of this picture. So sorry I was unable to get one closer.But if your looking for some other recipes to serve for your Thanksgiving look here

#Glutenfree Acorn Squash Florets with Apple Sage Sausage Stuffing

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Acorn Squash Florets with Apple Sage Sausage Stuffing Ingredients.

2 acorn squash cut in 1/4" slices
1 lb. Jimmy Dean bulk Sage Sausage
8 Celery Sticks chopped finely about 1 1/2 cups
1 Large Onion Finely Chopped
1 Granny Smith apple finely Chopped
1 teaspoon salt
1 teaspoon pepper
3 Tablespoons Olive Oil 1 Tablespoon Olive Oil for stuffing the rest to be drizzled on squash.
1 cups Chicken Broth or Vegetable Broth
1 loaf of Gluten free bread  toasted cubed and buttered
Maple   syrup drizzle on top about 1 teaspoon  per floret





They make a beautiful presentation, however, this recipe calls for brute force strength so I always make sure Mr. Fix It is around to cut the squash for me.

Chop Vegetables, salt and pepper and place in frying pan with 1 Tablespoon olive oil  cook until clear.

Next add Sausage and Cook until completely cooked. DO NOT DRAIN! Stir in  loaf  of toasted bread that's buttered and cubed  until moist next add Chicken broth. The mixture should form a ball and place in center of  Squash making a flower.

Place in Oven on lined Cookie Sheet and cook for 45 minutes covered at 350 degrees. Make sure you drizzle the Olive Oil  on the pan and squash to prevent sticking! Next drizzle with Maple syrup for an additional 15 min.  Serve warm and Immediately.



Enjoy-

Sheila Fretz