Sausage and Apple Stuffed Acorn Squash

It is fall now and apples and squash are all over the place in the markets. I was inspired to stuff one with some amazing Italian sausage I saw at the market. Living so close to apple country, we have a lot of local apples in the market too at fantastic prices! So what better to add to the stuffing but those! These are like Autumn on a plate!

Sausage Apple Stuffed Acorn Squash-5

With the fall air and the days getting shorter, this meal was so amazing. It brought that early fall flavors onto our pallets and made the house smell so wonderful! I can’t wait to cook more with squash this season, and maybe even do something more with apples!

If you want to see me making this on the Oinkcooking YouTube Channel, you can click HERE. I hope you enjoy this as much as we did.

Sausage Apple Stuffed Acorn Squash-1

Sausage and Apple Stuffed Acorn Squash

Ingredients:

2 acorn squash, halved and seeded  
1 lb pork sausage  
1 tablespoon butter, melted  
¼ teaspoon garlic salt  
1 medium onion, chopped  
1 celery rib, chopped  
2 apples, cored and cubed  
1 cup breadcrumbs  
½ teaspoon fresh sage, chopped  
 salt and pepper  
1 egg, beaten  
1 tablespoon fresh rosemary, chopped  
2 tablespoons fresh oregano, chopped  

Sausage Apple Stuffed Acorn Squash-4

Directions:

Combine the melted butter, garlic salt and sage; brush onto interior of squash
Bake squash in a large roasting pan, cut side up, at 400º for 1 hour, until squash is tender.
Cook sausage until browned. Remove pork and drain. Set aside.
Add onion and celery to remaining drippings in pan and sauté for 4 minutes. 
Add apple and sauté for about 2 more minutes. 
Combine the pork, rosemary, oregano, sautéed fruit and vegetables, egg and breadcrumbs in a large bowl.
Season with salt and pepper to taste.
Once the squash has cooked for one hour, add stuffing to each half. It should be mounded inside.
Return to oven and bake, covered, for 20 more minutes, until the egg is set.
Garnish with Gouda, and serve.

Sausage Apple Stuffed Acorn Squash-2

Sausage Apple Stuffed Acorn Squash-3

Sausage and Apple Stuffed Acorn Squash
Serves 4
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Ingredients
  1. 2 acorn squash, halved and seeded
  2. 1 lb pork sausage
  3. 1 tablespoon butter, melted
  4. ¼ teaspoon garlic salt
  5. 1 medium onion, chopped
  6. 1 celery rib, chopped
  7. 2 apples, cored and cubed
  8. 1 cup breadcrumbs
  9. ½ teaspoon sage
  10. salt and pepper
  11. 1 egg, beaten
  12. 1 tablespoon fresh rosemary, chopped
  13. 2 tablespoons fresh oregano, chopped
Instructions
  1. Combine the melted butter, garlic salt and sage; brush onto interior of squash
  2. Bake squash in a large roasting pan, cut side up, at 400º for 1 hour, until squash is tender.
  3. Cook sausage until browned. Remove pork and drain. Set aside.
  4. Add onion and celery to remaining drippings in pan and sauté for 4 minutes.
  5. Add apple and sauté for about 2 more minutes.
  6. Combine the pork, rosemary, oregano, sautéed fruit and vegetables, egg and breadcrumbs in a large bowl.
  7. Season with salt and pepper to taste.
  8. Once the squash has cooked for one hour, add stuffing to each half. It should be mounded inside.
  9. Return to oven and bake, covered, for 20 more minutes, until the egg is set.
  10. Garnish with Gouda, and serve.
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