Saturday, January 7, 2012

Sausage and Apple Stuffed Acorn Squash

I've made this recipe for friends and family and everyone has enjoyed it. It easily doubles to 8 servings. The one thing about this meal is that it doesn't make for great leftovers and is best eaten the day it is prepared. It wasn't terrible to reheat, but not nearly as good as when fresh because of the way it is baked into the squash. I found this recipe on Prevention RD.

You will need:
*2 large acorn squash, halved and seeded)

*2 tablespoons butter, melted
*1 clove of garlic, minced
*1/2 tsp ground sage, divided
*3/4 lb Italian sausage links, casings removed (I use ground sausage from my local grocer)
1/2 cup onion, finely chopped
*1 celery rib, finely chopped
*4 oz mushrooms, chopped
*1 apple, cored and chopped
*1 cup panko crumbs
1/4 cup grated Parmesan cheese
*salt and pepper
1 egg, beaten

1. Preheat oven to 400 degrees.

2. 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, open side up, and roast until fork tender (about an hour).

3. Brown the sausage in a large skillet over medium heat. Once browned, remove sausage from the pan and place on a paper towel lined plate, set aside. Add the onions, celery, and mushrooms to the skillet and cook for 3 minutes. Next, add the apples and cook for another 2 minutes. Return the sausage to the skillet then remove from heat.

4. Season with 1/4 tsp sage, salt, and pepper. Stir in the panko and Parmesan, add the egg, and stir to combine.

5. Divide the stuffing evenly among the four squash halves. Return to the heated oven and bake for another 20 minutes.

1 comment:

  1. Oh I love stuffed squash, but I always make the same recipe. I can't wait to try this one out! :)