Sausage-Stuffed Acorn Squash | America's Test Kitchen

Ingredients

• 2 acorn squashes (about 1½ pounds each), halved pole to pole and seeded
• ¾ teaspoon table salt
• ½ teaspoon pepper
• 8 ounces sweet Italian sausage , casings removed
• 1 Granny Smith apple , cored and chopped
• 1 small onion , chopped
• 4 tablespoons unsalted butter , melted, divided
• 1 tablespoon finely chopped fresh sage
• 1 cup chicken broth
• ⅓ cup dried cranberries
• 4 ounces sourdough bread , torn into ¾-inch pieces (2 cups)