Acorn Squash with Sausage Bread Stuffing | Backyard Eats

Ingredients

• 3 large acorn squash
• 1 tsp unsalted butter
• 1 medium onion, peeled and chopped
• 12 oz breakfast-style pork sausage
• 2 tsp dried thyme
• 1/2 tsp salt
• Freshly ground black pepper
• 1/2 cup toasted pecan halves
• 4 cups of 1/4 inch cubes of lightly toasted sourdough bread
• 3/4 cup chicken broth
• 4 tsp chopped fresh Italian parsley