SAUSAGE AND APPLE STUFFED ACORN SQUASH

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Sausage and Apple Stuffed Acorn Squash image

Categories     Dinner     Squash     Pork     Sausage

Number Of Ingredients 14

1 acorn squash, halved and seeded
1/2 tablespoon butter, melted
1/8 teaspoon garlic salt
1/8 teaspoon ground sage
1/2 pound pork sausage (regular seasoning)
1/4 cup cup onion, finely chopped
1/2 celery rib, finely chopped
2 ounce mushrooms, chopped
1 apples, cored and chopped (macintosh)
1/2 cup fine breadcrumbs
1/4 teaspoon sage
1 egg, beaten
1 tablespoon fresh parsley, chopped
1 pinch salt and pepper

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.

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