Stuffed Acorn Squash with Sausage and Apples

It's finally stuffed squash szn (also known as my favorite time of the year!!) Last fall, this recipe was on our weekly meal rotation since we lived across the street from an amish market that sold the most delicious acorn and honey nut squash. Now that we moved west, fresh produce is a little harder to find, but after some sourcing I found this squash that's begging to be stuffed.

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Stuffed Acorn Squash with Sausage and Apples

Yield: 2

Author: Summer Shores

Prep time: 15 MinCook time: 75 MinTotal time: 1 H & 30 M

It's finally stuffed squash szn (also known as my favorite time of the year!!) Last fall, this recipe was on our weekly meal rotation since we lived across the street from an amish market that sold the most delicious acorn and honey nut squash. Now that we moved west, fresh produce is a little harder to find, but after some sourcing I found this squash that's begging to be stuffed.

Ingredients

• 1 acorn squash
• 1 tbsp butter, melted
• 1 tsp brown sugar
• 1/2 tsp cinnamon
• salt, to taste

For the filling -

• 1 lb mild Italian sausage
• ½ yellow onion, chopped
• 1 apple, core removed and chopped
• 2 cloves garlic, minced
• 1 rib celery, chopped
• ¼ cup dried cranberries
• 1 tbsp fresh sage, chopped
• 1 tsp fresh thyme leaves, chopped
• ¼ cup panko breadcrumbs
• ¼ cup freshly grated parmesan
• salt, pepper, and red pepper flakes to taste

Instructions

1. Preheat oven to 400° degrees Fahrenheit and grease a 8x8 square baking dish.
2. Using a chef’s knife, cut the acorn nut squash in half. You can safely do this by placing a dish towel over your cutting board so there is more grip. Once your squash is cut, scoop out all of the seeds and pulp. I also like to score my squash by using a knife.
3. Then, brush your melted butter onto the squash, being sure to cover both the top and inside. Sprinkle salt, cinnamon, and brown sugar onto the squash. Roast the squash for 45-60 minutes, or until golden brown and cooked through.
4. While squash is roasting, begin the stuffing. In a large skillet on medium high heat, brown your sausage. Then add garlic, onion, celery, apples, dried cranberries, sage, thyme, salt, pepper, and red pepper flakes to the pan. Cook for 3-4 more minutes and then remove from heat.
5. Once the squash is roasted, evenly add stuffing to overfill the squash using a large spoon. Top each half with breadcrumbs and parmesan. Return to oven for 10 minutes, or until cheese is melted and breadcrumbs are toasted. Enjoy!

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