Sausage Apple Acorn Squash (Printer-Friendly)
Tender acorn squash filled with a savory sausage and apple mixture, topped with Parmesan.
# List of Ingredients:
→ Vegetables
01 -
2 small acorn squash (approximately 3 pounds total)
→ Dairy & Fats
02 -
1 tablespoon unsalted butter, softened, divided
03 -
1/4 cup shaved Parmesan cheese
→ Meat
04 -
1/2 pound sweet Italian sausage, casings removed
→ Produce
05 -
1 medium apple, diced (approximately 1 1/2 cups)
06 -
1/2 small sweet onion, diced (approximately 1/2 cup)
07 -
1 stalk celery, diced (approximately 1/2 cup)
→ Herbs & Spices
08 -
1/4 teaspoon dried oregano
09 -
Salt and freshly ground black pepper, to taste
# Preparation Steps:
01 -
Preheat the oven to 400°F (204°C). Lightly spray a baking sheet with nonstick cooking spray. Trim a small portion from both ends of each acorn squash to stabilize them and allow them to sit flat. Slice each squash in half horizontally to create four halves resembling flowers.
02 -
Scoop out seeds and pulp from each squash half and discard. Rub softened butter inside and atop each half. Season generously with salt and pepper.
03 -
Place the squash halves cut side up on the prepared baking sheet. Roast in the preheated oven for approximately 50 minutes until tender when pierced with a fork but maintaining shape.
04 -
About 10 minutes before the squash finishes roasting, heat remaining 1/2 tablespoon butter in a large skillet over medium-high heat. Add sausage, diced apple, onion, and celery; sauté for 5 minutes until sausage is cooked through and vegetables are softened. Drain excess fat. Season with dried oregano, salt, and pepper to taste.
05 -
Fill each roasted squash half with the sausage and apple mixture. Top with shaved Parmesan cheese. Serve warm.
# Additional Suggestions:
01 -
Cutting the squash horizontally creates ‘flower’ shaped halves that hold the filling well and provide an attractive presentation.