Serve warm.ĭid you make my Sausage Stuffed Acorn Squash with Apples and Mushrooms? Leave me a comment below and let me know what you thought. Sunnys Italian Sausage-Stuffed Acorn Squash 0 Reviews Level: Easy Total: 1 hr 30 min Active: 25 min Yield: 4 servings Nutrition Info Save Recipe Ingredients Deselect All Squash: 2 acorn. Remember, that egg white needs to cook through and the cheese needs to melt. Return to the oven for about 15-20 minutes. Acorn squash gets a sweet and savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Really pack it in there and sprinkle the parmesan over the top. If we’re being honest, your hands are your best tools and that’s exactly how I stuff the squash. Finally, add one egg white to bind it all together. Shred about 2 tablespoons of white cheddar or any white meltable cheese and combine with Panko breadcrumbs and chopped parsley. Drizzle 3 tablespoons of the olive oil over the flesh of the squash. We’ll be adding an egg white as a binder, so this needs to be cool. Place the squash halves on a baking sheet cut-side up. Your finished mixture should look like this. Finally, when the sausage is nearly done, I added the diced apple as it needs less time to cook. Once the vegetables are tender, I add the ground sausage and cook until browned. I begin with the onion, celery and mushrooms, cutting them all into a small dice. In a 400 degree oven, roast for about an hour or until fork tender. Brush the exposed areas with the melted garlic butter and place on a lined baking sheet. We want that stuffing to stay in our squash! Slice off the tip and the root end taking care to leave enough of the squash so there is no exposed area. Therefore, you’ll want to thoroughly wash and dry the squash.
Divide the filling evenly in each squash half, then broil until nicely browned on top. Add a diced apple, spinach, and lots of herbs-we love a mix of fresh sage and rosemary, but dried herbs or another combination could also work great here.Īdd the cooked pork back in the pan, and if you like, mix in some dried cranberries for a burst of sweet flavor. Cut it in half, scoop out the seeds and bake about an hour until tender, with or without butter in the middle. Once browned, remove from the pan and add onion, garlic, celery, and carrots to cook in the drippings. Apple and Sausage Stuffed Acorn Squash W heels loves acorn squash but I only knew one way of preparing it.
While the squash is cooking, make the filling. Roast facing down for 45 minutes or until tender and cooked though. Cut the squash in half the short way (Stem on one side, bottom on the other) and scoop seeds out. While your squash is roasting, prepare the filling: Start by sauteing ground pork in a bit of olive oil. Preheat oven to 400° and line a sheet tray with parchment paper. It's really easy to make and super filling too This stuffed acorn squash recipe is actually my younger brother's recipe. Rub with olive oil and bake in a preheated oven. This sausage and apple stuffed acorn squash is a perfect fall/winter recipe when you want something healthy, cheap, and comforting. Since acorn squash is so small, we use three of them to hold the stuffing-but you’ll only need one large squash or pumpkin if you go that route. 1 acorn squash halved, seeds scooped out cup quinoa cooked 1 apple tart variety, diced 1 red onion diced 2 Field Roast Veggie Brat Italian or Apple-Sage. Start by using a sharp knife to cut off the ends of an acorn squash (so it will stay upright), then slice it in half and spoon out the seeds. Keep an eye on your squash as it roasts-you want it to be fork-tender, but firm enough so that it’ll hold the hearty stuffing. You can also start with butternut, delicata, or spaghetti squash, or even pumpkin if you prefer, but keep in mind that the cooking times will vary. Nothing says fall like stuffed squash! This Paleo recipe fills tender acorn squash with autumn flavors like sweet apple, savory sausage, and fresh sage.Īnother great thing about acorn squash: They’re small, so they roast up quickly.
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