Sausage Stuffed Acorn Squash. Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese. While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Sausage Stuffed Acorn Squash is perfect for your fall recipes!
Easy and healthy Sausage Stuffed Acorn Squash packed with an abundance of sweet and savory flavor!
This sausage stuffed acorn squash is my new best friend.
And by "best friend", I mean with benefits.
You can cook Sausage Stuffed Acorn Squash using 23 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Sausage Stuffed Acorn Squash
- Prepare of Squash.
- Prepare 2 small of Acorn squash.
- It's 1 tbsp of butter melted.
- It's 1/4 tsp of ground sage.
- You need 1/4 tsp of garlic powder.
- You need 1 tsp of brown sugar.
- Prepare of Stuffing.
- You need 1 lb of pork sausage.
- You need 1 small of red onion diced.
- It's 2 of ribs of celery diced.
- It's 6 of mushrooms chopped.
- It's 1 of apple peeled and grated.
- Prepare 1 tsp of garlic.
- You need 3 tbsp of fresh parsley.
- Prepare 1/2 tsp of ground sage.
- Prepare 1 cup of fine breadcrumbs.
- You need 1 tbsp of parmesan cheese.
- You need 1/2 cup of dried cranberries chopped.
- Prepare 1/4 cup of chopped walnuts.
- It's 1/2 tsp of garlic.
- You need 1 of egg beaten with 1 tsp milk.
- It's 1/2 tsp of salt.
- Prepare 1/2 tsp of pepper.
Thanksgiving is right around the corner and the preparations are in full swing starting with my Sausage and Apple Stuffed Acorn Squash! For the last few years we have been away from family during the holidays and decided to spend our holidays together making new traditions and trying new things. All our favorite fall flavors come together in this surprisingly easy and super flavorful stuffed acorn squash. For a vegetarian variation, sub out sausage for shiitakes or button mushrooms sautéed in butter or olive oil!
Sausage Stuffed Acorn Squash step by step
- Cut squash in half and remove the seeds.
- Melt 1 tbsp butter and add sage and garlic powder.
- Paint the inside of the squash with butter mixture and bake in the oven at 350°F for 40 mins. If squash looks dry cover with tinfoil to help steam it for 15 mins.
- Fry off pork sausage, drain fat, reserve 2-3 tbsps of fat for frying vegetables. Put cooked pork in a large bowl, set aside.
- In frying pan add onion cook till translucent, add celery cook 2-3 mins, add mushrooms cook 2-3 mins, add apple cook 2-3 mins then add to pork in the bowl.
- In the bowl with the pork and veg add salt and pepper to taste, sage, breadcrumbs, cranberries, walnuts, parsley, parmesan, garlic and beaten egg and mix well with your hands.
- Divide the sausage mixture into 4 portions and fill the squash return to the oven for another 30 mins.
- Serve with steamed veg on the side and chunk of buttery garlic bread.
This delicious and versatile stuffed squash with rich, deep flavors makes a great cold-weather meal. You can use your favorite sausage and adjust the The combination of hot sausage spices sweet acorn squash and long cooking time turned this into a mildly hot incredibly flavorful meal all by itself. I made this recipe up after searching for the perfect stuffed squash recipe-I think this is it! The stuffing would also be delicious in turkey or chicken. The squash can be cooked ahead of time-you may need to bake longer after stuffing.
