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’s good enough (and filling enough) to stand on its own as a main course
Start by cutting the acorn squash in half lengthwise
If the squash is not sitting flat you can cut a bit of skin off of the back so they don’t wobble around on the baking pan
Scoop out the seeds and discard
Add about 1 tablespoon of butter and 2 fresh sage leaves to each half
Place the squash on a baking pan lined with foil, 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
You may be wondering… which squash is the healthiest?
Acorn squash for the win! Acorn squash has higher amounts of folate, calcium, magnesium, and potassium than butternut, hubbard or spaghetti squash
One cup of cooked acorn squash has more potassium than two bananas!
Enough trivia, let’s make the filling
You will need 1 large onion, 3-4 garlic cloves and around 4 Italian sausage links (we used hot)
Simply Sundays time saver: we buy bulk, peeled fresh garlic and chop it in the food processor. Then we add it to a jar along with some extra virgin olive oil and store covered in the fridge for up to 2 weeks
Chop the onions and start cooking in about 1 tablespoon of extra virgin olive oil
Remove the sausage from its casing and add to the pan, breaking up into smaller bits as it cooks
While the sausage and onions are cooking, let’s peel, core and chop 2 medium sized apples
Add the apples and garlic to the sausage mixture and cook for 5-7 minutes more or until they start to soften
Remove the stuffing from the heat, season with kosher salt and black pepper 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 and 1 large beaten egg. Fold all of the ingredients together
Remove the squash from the oven and lightly poke the flesh with a fork to allow the butter to be absorbed
Place about a cups worth of filling in each one, top them all off with any remaining filling
Divide 1/3 of a cup of chopped pecans and top the 4 squash halves
Place back in the oven and cook for about 15 minutes or until the stuffing browns slightly
Garnish with a sprinkle of chopped parsley and some fresh Parmesan
Serve as a main dish or a very hearty side!
Enjoy!!!
Simply Sundays! ~ Acorn Squash with Sausage and Apples
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
fresh parsley
8 teaspoons of shredded parmesan (divided amongst each squash)
kosher salt
ground black pepper
Directions
Cut the acorn squash in half lengthwise, scoop out the seeds and discard; add 1 tablespoon of butter and 2 fresh sage leaves to each half
Place the squash on a baking sheet, 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 cook in 1 tablespoon of extra virgin olive oil for 5 minutes. Remove 4 sausages from their casings and add to the pan, breaking up into smaller bits as it cooks, about 8-10 minutes
Peel, core and chop 2 medium sized apples; add the apples and chopped garlic to the sausage mixture and cook for 5-7 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; add 1 cup of panko (Japanese breadcrumb) or plain Italian breadcrumb and 1 large beaten egg. Fold all of 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; Divide the pecans on top of each acorn squash; place back in the oven and cook for about 15 minutes or until the stuffing browns slightly
Garnish with a sprinkle of chopped parsley and some fresh Parmesan
Tools used to make this recipe
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Simply Bamboo Maui Bamboo Cutting Board
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
ZELITE INFINITY Chef Knife 8 inch
© Simply Sundays 2016
All rights reserved
This is fabulous! I was afraid you were going to add sugar, maple syrup, marshmallows, and cinnamon to your squash! I don’t understand people who do that to squash, as well as sweet potatoes, when they’re already sweet! Love your recipe.
Thank you Chef!