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Sausage and Apple Stuffed Acorn Squash
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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.
- Ready In:
- 1hr 40mins
- Serves:
- Units:
Nutrition Information
68
People talking
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
- Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
- 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.
- 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.
- Combine the pork, vegetables, and breadcrumbs in a large bowl.
- Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
- Stir in the egg and parsley.
- Fill the squash halves with stuffing-they should be slightly mounded.
- Return to oven and bake, covered, for 20 more minutes, until the egg is set.
- Garnish as desired with parsley and shredded romano cheese.
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RECIPE MADE WITH LOVE BY
@Kaarin
Contributor
@Kaarin
Contributor
"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."
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Love Love this recipe a keeper and so simple thank you !
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My 33 year old son comes over twice a week for dinner. I made this about a year ago, and I try to be creative, but this is the first time he said this is a keeper. It's July, and I want to make it for dinner tomorrow; I just hope I can find acorn squash in the store, since it might be out of season. I also think, I might substitute farro for the breadcrumbs. This is a great recipe that gives room for our personal adjustments. However, when people make their own adjustments, and then say they say they don't like the recipe, that's just wrong. I say, grow up and take responsibility for your "tweeks" on a recipe that might be good if you'd followed it.
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Knock your socks off good! My husband doesn't like squash, and I'm not a big fan of acorn squash, and we both thought it was terrific. Very filling, too. I especially like that unlike similar recipes, it binds with egg instead of cheese. -
I really enjoyed this fall recipe. Like others, I baked the squash 40 minutes, then the final 20 minutes with stuffing. I added carrots, but beyond that stuck to the recipe. My husband added sirracha ketchup because his taste buds are fried, but I thought it had a great sweet flavor as is. Great dish to mix up the regular routine in our house.
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