SAUSAGE STUFFED ACORN SQUASH RECIPE - (4.6/5)

Sausage Stuffed Acorn Squash Recipe - (4.6/5) image

Provided by hanley89

Number Of Ingredients 18

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4 acorn squash, halved and seeded
2 tablespoons butter, melted
2 tablespoons dark brown sugar
1 pound pork sausage with sage
3/4 onion, finely chopped
1 celery rib, finely chopped
4 ounces portabello mushrooms, chopped
2 apples, cored and chopped (Macintosh, Macoun)
1 cup garlic and herb breadcrumbs
1/2 teaspoon sage
1/2 teaspoon thyme
1 teaspoon kosher salt
Ground black pepper, to taste
1 egg, beaten
2 tablespoons fresh parsley, chopped
1 egg, beaten
2 tablespoons fresh parsley, chopped
1/4 to 1/3 cup Romano cheese, shredded

Steps:

Cut clean acorn squash in half, scoop out the seeds.Combine the melted butter with brown sugar; brush over cut sides and cavity of squash. Bake in a large roasting pan, cut side up, at 400°F for 45 minutes, until squash is tender yet still holds its shape. Make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from fry pan. ( if you do not have 2 tablespoons of drippings,add extra virgin olive oil to make up the difference). 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.Add sage, thyme, salt and pepper. Stir in 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 with shredded Romano cheese and place in oven for 5 minutes Serve and enjoy!