Acorn Squash With Sausage Bread Stuffing

• 3 large acorn squash, halved crosswise, seeds and fibers scooped out
• 1 teaspoon unsalted butter
• 1 medium onion, peeled and chopped
• 12 ounces breakfast-style pork sausage
• 2 teaspoons dried thyme
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 1/2 cup toasted pecan halves
• 4 cups of 1/4-inch cubes of lightly toasted sourdough bread
• 3/4 cup chicken broth, homemade or low-sodium canned
• 4 teaspoons chopped fresh Italian parsley

1. Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh.
2. Place in a large roasting pan and set aside.
3. Melt the butter in a large nonstick skillet over medium heat.
4. Add the onion and cook until softened, about 5 minutes.
5. Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain, about 8 minutes.
6. Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed.
7. Divide the stuffing mixture among the squash halves.
8. Add enough water to the roasting pan to make a depth of about 1/4 inch.
9. Cover the squash loosely with aluminum foil.
10. Roast until the squash is tender, about 45 minutes.
11. Place 1 squash half on each of 6 plates, garnish with parsley and serve immediately.

acorn squash, unsalted butter, onion, pork sausage, thyme, salt, freshly ground pepper, pecan halves, bread, chicken broth, fresh italian parsley

Taken from cooking.nytimes.com/recipes/4244 (may not work)