Best Apple And Sausage Stuffed Acorn Squash Recipes

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
• Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
• Drizzle each squash half with olive oil, salt, and pepper.
• Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
• While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
• Add Garlic and Sausage, until sausage is browned on all sides.
• Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
• Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
• Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
• Enjoy!

SAUSAGE AND APPLE STUFFED ACORN SQUASH

Steps:

• Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
• Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
• Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
• Combine the pork, vegetables, and breadcrumbs in a large bowl.
• Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
• Stir in the egg and parsley.
• Fill the squash halves with stuffing-they should be slightly mounded.
• Return to oven and bake, covered, for 20 more minutes, until the egg is set.
• Garnish as desired with parsley and shredded romano cheese.

ACORN SQUASH STUFFED WITH APPLE, CRANBERRY, AND SAUSAGE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
• Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
• Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.

APPLE AND SAUSAGE STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut side down on a baking sheet.
• Bake in the preheated oven until soft and browned, about 30 minutes.
• Mix apples, sausage, onion, raisins, poultry seasoning, ginger, cloves, celery seed, salt, and pepper together in a bowl. Spoon sausage mixture into the hollow of the acorn squash; place on the baking sheet.
• Bake in the preheated oven until sausage is cooked through and apples are soft, about 30 minutes.

APPLE AND SAUSAGE STUFFED ACORN SQUASH

Steps:

• Squash -- Cut squash in half, scoop out seeds. Brush with olive oil, salt and pepper and place cut side down on a cookie or baking sheet lined with parchment paper or aluminum foil and bake at 400 for about 20-30 minutes until tender. Remove from the oven and cover with foil, to slightly cool, but still keep warm.
• Filling -- Remove the casing from the sausage, add 1 teaspoon olive oil to a medium size saucepan and cook the sausage breaking it up as it cooks. Drain sausage on paper towel. Keep 1 teaspoon of the drippings and saute the celery, shallot, apple, cranberries and cook for 4-5 minutes. Remove from heat and stir the sausage back in, bread crumbs, seasoning, and sugar and mix well.
• Stuff -- Now that the squash has cooled a bit so you can handle it, scoop out most of the center (not all. Definitely keep some to make a base for the filling, you just want to make some room for the filling) and mix the extra squash with the sausage mixture. Now stuff the squash. Fill the squash generously with the stuffing mix - don't be afraid to pile it up. Top each squash with 1 tablespoon of the apple jelly and pecans.
• Baking -- Cook at 350 about 25 minutes until nice and toasty. Since the stuffing and squash are already cooked, you are just finishing and heating every thing back up.
• Just serve with a fresh salad as I said with a warm blue cheese vinaigrette and a slice of my beer bread. Rich hearty flavors and still pretty healthy - all at the same time. Still wonderful comfort food for a great Fall evening.

SAUSAGE, PECAN AND APPLE STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F. Arrange squash cut side up in a 9x13 pan and pierce all over the flesh, without breaking the rind, using a fork or butter knife. Combine the butter, brown sugar, maple syrup, garlic salt and pepper; brush over cut sides and cavity of squash. Spoon the rest of the butter mixture evenly into the cavities of the squash.
• Bake in a large roasting pan until squash is tender yet still holds its shape, about 1 hour.
• To make the stuffing, cook sausage over medium-high heat in a large pan until light brown, breaking up into small pieces. Set pork aside in a large bowl. If there are not enough drippings, add 1 tablespoons olive oil to the pan. Add onion, celery and pecans; saute 5-7 minutes or until softened. Stir in apple, sage, cayenne, salt and pepper and saute 3-4 more minutes, or until apple is softened.
• Add vegetable mixture to bowl with sausage and stir to combine. Pour any remaining butter mixture from squash cavities into the stuffing. Add parmesan and almond meal and stir again. Taste and season with sage, cayenne, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
• Stir in the egg and parsley.
• Fill the squash halves with stuffing; they should be slightly mounded. Sprinkle generously with parmesan. Put pan in oven, then pour 1 cup water carefully between the squash into the pan.
• Return to oven and bake, covered, for 20 to 25 more minutes, or until the top of the stuffing is lightly browned.
• Enjoy!

SAUSAGE AND APPLE STUFFED ACORN SQUASH

Steps:

• Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
• Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
• Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
• Combine the pork, vegetables, and breadcrumbs in a large bowl.
• Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
• Stir in the egg and parsley.
• Fill the squash halves with stuffing-they should be slightly mounded.
• Return to oven and bake, covered, for 20 more minutes, until the egg is set.
• Garnish as desired with parsley and shredded romano cheese.