Baked Acorn Squash stuffed with sausage and apples is hearty enough for dinner. Slightly sweet and savory and easy to adapt to what you have on hand.
Squash Extravaganza week started with squash as Dinner. If it hadn’t been so good, I may not have continued to experiment with squash all weekend. You can put this together fairly quickly by cooking the squash in the microwave to begin with rather than roasting it.
The sausage you use will be key. The first time I used a chicken sausage with peppers and seasoning pre-cooked from the grocery. It was good but I wasn’t crazy about the chicken sausage itself. So the second time around, I used chicken sausage with apples from the The NY Butcher Shop and was much happier with the end product. The original recipe called for parmesan cheese, but I used an aged white cheddar that I had leftover and it was perfect with the apples and sausage. Of the four squash dishes I made this weekend, this was our favorite. More Squash to come.
Slightly adapted from Emily Bites
Stuffed Acorn Squash
Baked Acorn Squash stuffed with sausage and apples is hearty enough for dinner. Slightly sweet and savory and easy to adapt to what you have on hand.
- Yield: 2 1x
- Category: Side
Ingredients
- 1 acorn squash, halved and seeded
- 1 tablespoon butter
- 1 garlic, minced
- 4 ounces chicken sausage, removed from casing
- 1/4 cup onion, chopped
- 1/2 celery rib, chopped
- 2 ounces mushrooms, chopped
- 1/3 cup fuji apple, peeled and chopped
- 1/3 cup panko breadcrumbs
- 2 tablespoons white cheddar cheese, grated
- salt and pepper
- 1 egg white, beaten
Instructions
- Preheat the oven to 400º. Line a baking sheet and place the squash halves cut side up on the baking sheet. In a small dish, combine the melted butter and minced garlic. Brush the butter mixture onto the inside and outside of each squash half. Roast in the oven for 50-60 minutes until tender.
- Alternately, place the squash halves in the microwave and cover with plastic wrap; cook for 5 minutes, or until almost cooked completely.
- In a large skillet over medium heat add the sausage. Cook, breaking up with a spoon, until meat is cooked through. Remove meat to a mixing bowl and place the pan back on the burner. Add a little olive oil and then add the onion, celery and mushrooms to the skillet and cook for about 3 minutes. Add the apples and cook for an additional 2 minutes.
- Add the onion mixture to the sausage in a bowl. Add panko crumbs and cheese. Season with salt & pepper to taste. Add the egg white and stir until well combined.
- Evenly pile the sausage stuffing into the two cooked halves. Return to the oven and cook for an additional 18-20 minutes.
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