Apple + Sausage Stuffed Acorn Squash
Ya know how some things just smell and look like fall? These stuffed beauties are 100% those things. Comforting and perfect on that autumn evening. Try em' out and let me know what you think!
2 Acorn Squash, halved
Salt & Pepper
1 lb Ground Sausage (sweet)
1 Small Onion, finely chopped
2 Large Celery Stalks, finely chopped
1 Apples, diced
½ tsp sage
1 cup Panko Bread Crumbs
1 cup Parmesan Cheese, for topping
1.) Preheat oven to 400 degrees.
2.) Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half.
Spoon out seeds.
3.) Brush olive oil inside of Acorn Squash.
4.) Sprinkle Salt and Pepper over Acorn Squash
5.) Bake for 40 minutes to an hour depending on size of your squash until tender and you can pierce with a fork.
6.) While the squash is baking begin sautéing the sausage for about 5 minutes, drain and pat dry with a paper towel to remove as much grease as possible, but don't discard grease in the pan.
7.) Using the grease from the sausage add your onions and celery to the pan and sauté for another 2-3 minutes until it starts to brown. (add olive oil if necessary)
8.) Add apples and sauté for another 2 minutes or until softened.
9.) Stir in sage and bread crumbs.
10.) Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled.
11.) Return to the oven and bake an additional 15-20 minutes depending on size of squash.
12.) Remove from oven and top with parmesan cheese.