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Description
A delightful and hearty dish featuring savory sausage and sweet apples baked inside tender acorn squash, perfect for a fall meal.
Ingredients
- 2 acorn squash
- 1 tablespoon olive oil
- 1 pound breakfast sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped apples (e.g., Honeycrisp or Fuji)
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- 1/4 cup chopped walnuts or pecans (optional)
- 2 tablespoons maple syrup (optional, for drizzling)
Instructions
- Preheat oven to 400°F (200°C).
- Cut acorn squash in half lengthwise and scoop out the seeds.
- Brush the cut sides of the squash with olive oil and season with salt and pepper.
- Place squash cut-side down on a baking sheet and bake for 30-40 minutes, or until tender.
- While the squash is baking, cook the sausage in a large skillet over medium heat, breaking it up with a spoon. Drain off any excess grease.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the chopped apples, breadcrumbs, sage, parsley, salt, and pepper. Cook for a few minutes until the apples begin to soften slightly.
- Remove the squash from the oven and carefully flip them over.
- Divide the sausage and apple mixture evenly among the squash halves, pressing it gently into the cavities.
- If using, sprinkle chopped nuts over the filling.
- Return the stuffed squash to the oven and bake for another 15-20 minutes, or until the filling is heated through and lightly browned.
- Drizzle with maple syrup before serving, if desired.
Notes
- Ensure acorn squash is fully tender before stuffing.
- Adjust seasoning to your preference.
- Other fall fruits like pears can be substituted for apples.
- For a vegetarian option, use plant-based sausage and omit any meat-based ingredients.