Veggies

Acorn Squash Stuffed with Sausage & Apples

Fall is a wonderful time of year

Beautiful colors, crisp air and plenty of delicious squash!

This dish can be served as a side however it is good enough (and filling enough) to stand on it’s own as a main course

Start by cutting the Acorn Squash in half lengthwise, scoop out the seeds and discard

               If the squash is not sitting flat you can cut a bit of skin off the back so they don’t wobble around in the baking dish

Add about 1 tablespoon of butter and 2 fresh sage leaves to each half

Place the squash in a baking pan, sprinkle with a little kosher salt and place into a 375 F preheated oven for 35-40 minutes or until a knife pierces the flesh easily

Now for the filling

You will need 1 large onion, 3-4 garlic cloves and around 4 Italian sausage links (we used hot)

Chop the onions and garlic and start cooking them in about 1 tablespoon of extra virgin olive oil

Remove the sausage from it’s casing and add to the pan, breaking up into smaller bits as it cooks

Next we are going to peel, core and chop 2 medium sized apples

Add the apples to the sausage mixture and cook for 5 minutes more or until they start to soften

DSC05827

Remove the stuffing from the heat and put into a mixing bowl

Taste and adjust the seasoning prior to adding any binders like eggs

Next add 1 cup of panko (Japanese breadcrumb) or plain Italian breadcrumb

Next add 1 large beaten egg & fold all the ingredients together

Remove the squash from the oven and place about a cups worth of filling in each one, then go back and top them all off with any remaining filling

                       DSC05857

Next you will need 1/3 cup of chopped pecans

Lightly brown these in a pan over low heat for 5-6 minutes

Sprinkle some pecans on top of each acorn squash

Next add about 2 teaspoons of shredded parmesan cheese to each squash along with a little fresh parsley

 

Place back in the oven and cook for about 15 minutes or until they brown slightly and the cheese melts

Serve as a main dish or a very hearty side!

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Enjoy!!!

Simply Sundays! ~ Acorn Squash Stuffed with Sausage and Apples

  • Time: 25 minutes prep, 1 hour bake
  • Print

Ingredients

2 acorn squash

4 tablespoons of butter

8 fresh sage leaves

1 tablespoon of extra virgin olive oil

1 large onion

3-4 garlic cloves

4 sausage links

2 apples

1 cup of Panko

1 large egg

1/3 cup of pecans

8 teaspoons of shredded parmesan (divided amongst each squash)

fresh parsley

kosher salt

ground black pepper

Directions

Cut the acorn squash in half lengthwise, scoop out the seeds and discard. If the squash is not sitting flat you can cut a bit of skin off the back so they don’t wobble around in the baking dish  Add about 1 tablespoon of butter and 2 fresh sage leaves to each half

Place the squash in a baking pan, sprinkle with a little kosher salt and place into a 375 F preheated oven for 35-40 minutes or until a knife pierces the flesh easily

Chop 1 large onion and 3-4 garlic cloves and start cooking them in about 1 tablespoon of extra virgin olive oil.  Remove 4 sausages from their casings and add to the pan, breaking up into smaller bits as it cooks

Peel, core and chop 2 medium sized apples.  Add the apples to the sausage mixture and cook for 5 minutes more or until they start to soften

Remove the stuffing from the heat and put into a mixing bowl.  Taste and adjust the seasoning prior to adding any binders like eggs.  Next add 1 cup of panko (Japanese breadcrumb) or plain Italian breadcrumb.  Next add 1 large beaten egg.  Fold all the ingredients together

Remove the squash from the oven and place about a cups worth of filling in each one, then go back and top them all off with any remaining filling.  Lightly brown 1/3 cup of chopped pecans in a pan over low heat for 5-6 minutes.  Sprinkle some pecans on top of each Acorn Squash

Next add about 2 teaspoons of shredded parmesan cheese to each squash along with a little fresh parsley.  Place back in the oven and cook for about 15 minutes or until they brown slightly and the cheese melts

© Simply Sundays 2016

All rights reserved

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