Sausage-Stuffed Acorn Squash

By Shyla Lane

4.5 / 5

20min

1h 03min

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1 ½ cups cubed French bread crusts removed
¼ teaspoon ground cinnamon
¼ teaspoon ground sage
¼ teaspoon sumac powder
¼ teaspoon ground white pepper
¼ teaspoon ground cloves
1 acorn squash halved and seeded
½ teaspoon olive oil
¾ cup vegetable stock
4 ounces ground sausage
2 tablespoons dried cranberries
2 tablespoons pecans broken into small pieces
1 teaspoon diced fresh thyme