Pomegranate Pork Stuffed Acorn Squash

The main ingredients as you can guess are pomegranates, acorn squash, and pork or sweet Italian sausage. The herbs we love to use for any autumn type of dish is sage, it is the fall flavor for sure! We also chose to add thyme to add a little kick. The celery, onions, garlic, and sough dough bread really bring out the “stuffing” flavor you look for in the fall. Lastly the pomegranates give you quite a burst of flavor that any squash dish needs to really pop!

First and foremost preheat the oven. Don’t you hate that when you’re mid-way through a recipe and forgot to turn the oven on. Than go ahead and slice your acorn squash in half and remove the seeds. Place the squash on a foil lined baking pan with the skin side down. Sprinkle salt and pepper on the squash and drizzle some olive oil over the squash. Now let this roast in the oven for 30-40 minutes.

Next up is the Pork Stuffing! Cook your pork and set aside. Next the veggies and herbs get cooked in the butter to add a creamy flavor profile to this dish. Once cooked, add in your chicken broth and sour dough bread to make this more of a stuffing. Once the stale sour dough bread pieces have absorbed the chicken broth time to toss in your pork and pomegranates. Lastly, fill the squash with the stuffing mixture and bake another 10-15 minutes and serve!

Originally when we decided we wanted a burst of flavor to this Pomegranate Pork Stuffed Acorn Squash we through about adding cranberries or craisons to the Pork Stuffing. But that thought came post-grocery store and we had 3 pomegranates on the counter ready to be used. I am sure happy we decided to use them because the burst of flavor the pomegranates provide is next level!

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