Well Dined

11Dec/150

Sausage and Apple Stuffed Acorn Squash

Well Dined | Sausage and Apple Stuffed Acorn Squash

A little bit sweet, a little bit savory, a little bit herby and cheesy - this yummy dish looks gorgeous and tastes amazing, plus it is low carb!  Both the husband and I loved it, which is sometimes difficult to achieve.  So I call this one a winner!

Well Dined | Sausage and Apple Stuffed Acorn Squash

Start by roasting some squash halves (keep in mind that the full recipe uses 2 whole squashes, even though I only show 1).

Well Dined | Sausage and Apple Stuffed Acorn Squash

Meanwhile, make the filling by sauteing onion, celery, garlic, and herbs; browning crumbled sausage; and then adding apple.

Well Dined | Sausage and Apple Stuffed Acorn Squash

Then add in breadcrumbs and Parmesan (and a little chicken stock if it is too dry).  The consistency should resemble stovetop stuffing.

Well Dined | Sausage and Apple Stuffed Acorn Squash

Scoop the filling into the squash, top with more cheese, and bake again.

Well Dined | Sausage and Apple Stuffed Acorn Squash

Gorgeous.  Enjoy!

Sausage and Apple Stuffed Acorn Squash
adapted from Tasty
serves 4

2 smallish acorn squash (or 1 large)
olive oil
salt and pepper
1 medium onion, chopped
2 stalks celery, shopped
1 tsp fresh sage
3 cloves garlic, minced
1/2 lb sausage (I used a sage pork sausage)
1 apple, chopped
1 cup Panko or 1/2 cup plain breadcrumbs
1/2 cup Parmesan cheese, plus extra to top
chicken stock or water, as needed

Preheat the oven at 400 deg F.

Carefully cut off the top and bottom of each squash to create a flat base on each side (do not cut through the center cavity).  Slice the squash in half and scrape out seeds.  Drizzle each squash half with olive oil, salt, and pepper, and roast for 45 minutes - or until fork tender.

While squash is roasting - heat 1 tbsp oil in a large fry pan over medium heat and add onion, celery, 1 tsp salt, 1 tsp pepper, and sage.  Cook until onions begin to soften.  Add garlic and sausage, cook until sausage is browned on all sides.  Add apple and cook until slightly softened.

Remove from heat and mix in Panko and Parmesan cheese just until incorporated.  Consistency should be that of stovetop stuffing - if it is too dry, add a splash of stock or water.

Once squash has finished roasting, remove from oven and fill with prepared stuffing mixture, mounding into a dome.  Return to oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.

One Year Ago - Bourbon Bacon Whipped Sweet Potatoes with Brown Butter and Sage
Two Years Ago - Salmon Pizzette
Three Years Ago - Quinoa Mac and Cheese
Four Years Ago - Snickerdoodle Surprise Cookies

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