Sausage & Apple Stuffed Acorn Squash
- Prep Time: 5 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 Servings
- Category: Side Dish
- Method: Bake
- Cuisine: American
2 Acorn Squash, halved and seeded
1 TBSP butter
1 lb ground pork sausage
1 medium onion, finely chopped
2 celery stalk, chopped finely
1 apple, cored and chopped (macintosh)
1 cup panko breadcrumbs
1/2 tsp fresh sage
1/2 tsp fresh rosemary
2 cloves of garlic, minced
1/2 tsp salt
1 tsp pepper
1/2 cup Parmesan Cheese + more for topping
Preheat oven to 400F.
Cut acorn squash in half and remove the seeds.
Place the squash on a baking sheet and drizzle with olive oil and a sprinkle of salt and pepper and bake for 40 minutes, or until fork tender.
In a large sautee pan, melt the butter.
Sauté the onion and celery for 5 minutes, until starting to become translucent.
Add the sausage, sage, rosemary garlic, and salt and pepper to taste and cook until the sausage is browned and cooked through, stirring occasionally.
Add in the apples and cook 5 minutes, until slightly softened.
Remove from heat.
Add in the breadcrumbs and 1/2 cup of parmesan cheese and stir thoroughly.
(At this point you can set the squash and the stuffing mix in the fridge until you are ready to bake.)
Stuff the stuffing into the cavities of the acorn squash.
Bake for 15 minutes.
Grate Parmesan cheese on top of each half and bake another 5 minutes.