My husband asks for this dish at least every other week during the colder months of the year. It’s pretty easy for me to make, it’s super hearty and full of savory flavors. It also comes out relatively pretty-looking, if you’re trying to impress someone. This recipe needs no side dishes or anything extra. Serve as is! 1 acorn squash serves 2 people, so adjust your recipe as needed.
I based my recipe off this one.
Sausage and Apple Stuffed Acorn Squash
- 3 acorn squash, halved with seeds removed and leveled on the bottom, as needed
- 1 pound ground Italian sausage
- 1 onion, finely chopped
- 2 celery sticks, chopped
- 2 apples, cored and diced
- 1/2 teaspoon sage
- 1 cup gluten free bread crumbs
- 1 cup parmesan cheese, divided
- Preheat your oven to 400 degrees F.
- Place squash on a lined baking sheet, then brush EVOO inside and on top. Sprinkle with s&p. Bake for 40 minutes to 1 hour, depending on the size of your squash. You want them tender so you can pierce with a fork, but the squash still holds its shape.
- Meanwhile, heat a skillet over medium heat and cook the sausage until it is no longer pink. Set aside on a paper towel and pat try.
- Use the grease from the sausage and add your onions and celery to the skillet. Cook for 203 minutes until it starts to brown. Add more EVOO as necessary. Add the apples and cook until softened, about another 2 minutes. Stir in the sage and bread crumbs. Add 3/4 cup parmesan and stir until it begins to melt. Remove from heat.
- Once squash is done baking, remove from the oven and spoon in the meat mixture until each squash is filled. Return to the oven and bake an additional 15-20 minutes. Remove and top with extra parm. Serve and enjoy!