Veggies

Acorn Squash 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’s good enough (and filling enough) to stand on its own as a main course

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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

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Scoop out the seeds and discard

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

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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

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Now for 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

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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

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While the sausage and onions are cooking, let’s peel, core and chop 2 medium sized apples

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Add the apples and garlic to the sausage mixture and cook for 5-7 minutes more or until they start to soften

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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

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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

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                    Place about a cups worth of filling in each one, then go back and top them all off with any remaining filling

Divide 1/3 of a cup of chopped pecans and top the 4 squash halves

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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!

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Enjoy!!!

Simply Sundays! ~ Acorn Squash with Sausage and Apples

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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

Lodge Cast Iron Skillet

Mini Prep Glass Bowl

Nutri Ninja Ninja Blender

Pyrex Mixing Bowl

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

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