Monday, October 19, 2015

Sausage and apple stuffed acorn squash

I love squash season, all kinds of squash. This is a good recipe, and filling. Full of flavor. Yum. Oh, no need for the little mozzarella I threw on the top (as seen in the picture) because I had a bit in the frig. Doesn't need it. At all. I made only 1 squash cut in two for the two of us, double to feed 4. I served it with a spinach salad. P.S. I think this would be a great stuffing for a roast chicken or turkey.

1 large acorn squash, halved and seeded
2 Tbsp butter, melted
1 clove of garlic, pressed
1/2 tsp ground sage, divided
3/4 lb hot Italian sausage links, casings removed (I used Mulay's)
1/2 cup onion, finely chopped
2 celery ribs, finely chopped
4 oz mushrooms, chopped
1 apple, cored and chopped (use a more tart apple like a Granny Smith)
1/4 cup plain panko crumbs (or gluten free crumbs)
1/2 cup grated Parmesan cheese + a sprinkle for the top
salt and pepper


Preheat oven to 400 degrees.

Combine the melted butter, garlic, and 1/4 tsp sage. Brush the 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 the sausage. When the sausage is browned, remove it from the pan and place on a paper towel lined plate, set aside. To the skillet add the 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 the panko and parmesan. Sprinkle top with a bit of parmesan.

Divide the stuffing evenly among the squash halves, you may have a bit leftover. Return to the oven and bake for another 20 minutes. Yield: 2 servings.

Nutrition Information (per serving): 395 calories; 15.8 g. fat; 113 mg. cholesterol; 413 mg. sodium; 45.3 g. carbohydrate; 5.5 g. fiber; 23 g. protein
Adapted from

No comments:

Post a Comment