Sausage and Apple Stuffed Acorn Squash |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Sweet squash and spicy sausage...Mmmm! A great fall dish. I made this recipe up after searching for the perfect stuffed squash recipe-I think this is it!The stuffing would also be delicious in turkey or chicken. The squash can be cooked ahead of time-you may need to bake longer after stuffing. Ingredients:
2 acorn squash, halved and seeded |
1 tablespoon butter, melted |
1/4 teaspoon garlic salt |
1/4 teaspoon ground sage |
1 lb pork sausage (regular seasoning) |
1/2 cup onion, finely chopped |
1 celery rib, finely chopped |
4 ounces mushrooms, chopped |
2 apples, cored and chopped (macintosh) |
1 cup fine breadcrumbs |
1/2 teaspoon sage |
salt and pepper |
1 egg, beaten |
2 tablespoons fresh parsley, chopped |
Directions:
1. Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
2. Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
3. Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
4. Combine the pork, vegetables, and breadcrumbs in a large bowl.
5. Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
6. Stir in the egg and parsley.
7. Fill the squash halves with stuffing-they should be slightly mounded.
8. Return to oven and bake, covered, for 20 more minutes, until the egg is set.
9. Garnish as desired with parsley and shredded romano cheese.
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