This dish screams fall!! Delicious and comforting. Acorn squash has been one of our favorites this season…if you haven’t tried it yet, you need to!
Sausage and Apple Stuffed Acorn Squash
adapted from Prevention RD
2 large acorn squash, halved and seeded
2 tablespoons butter, melted
2 cloves of garlic, chopped
1/2 teaspoon ground sage, divided
1 pound pork sausage
1/2 cup onion, finely chopped
1 celery stalk, chopped
1 cup mushrooms, chopped
1 apple, cored and chopped
1/2 cup plain bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup pumpkin seeds
handful of dried cranberries
salt and pepper
1 egg, beaten
Preheat oven to 400 degrees. Combine butter, garlic, and 1/4 teaspoon sage. Brush inside and outside of each squash with the butter mix. Place the squash on a cookie sheet, cut side up, and roast for 50-60 minutes, or until fork tender.
In a large skillet over medium heat, brown sausage. Remove from pan and set aside. In same pan, add onions, celery, and mushrooms and cook for 3 minutes. Add the apples and cook for another 2 minutes.
Return the sausage to the skillet then remove from heat. Season with 1/4 tsp sage, salt, and pepper. Stir in panko, cheese, pumpkin seeds and dried cranberries. Add the egg and stir to combine.
Divide stuffing evenly among the four squash halves. Bake for another 20 minutes.
Makes 4 servings.