Sausage Apple Acorn Squash (Printer-Friendly Version)
Savory sausage and apple mixture baked inside tender acorn squash halves with Parmesan topping.
# What You'll Need:
→ Acorn Squash
01 -
2 small acorn squash (each approximately 3.3 pounds total weight)
02 -
1 tablespoon unsalted butter, softened, divided
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Sausage Filling
05 -
8 ounces sweet Italian sausage, casings removed
06 -
1 medium apple, diced small (about 1.5 cups)
07 -
½ small sweet onion, diced small (about ½ cup)
08 -
1 stalk celery, diced small (about ½ cup)
09 -
¼ teaspoon dried oregano
→ Topping
10 -
¼ cup shaved Parmesan cheese
# Steps to Follow:
01 -
Preheat oven to 400°F and lightly coat a baking sheet with nonstick spray.
02 -
Trim a small portion off each end of the squash to stabilize, then slice each horizontally into halves creating four flower-shaped pieces.
03 -
Scoop out seeds and pulp from each half. Rub softened butter inside and on top, then season with salt and pepper.
04 -
Place squash halves cut-side up on the baking sheet and roast for about 50 minutes, or until fork-tender yet firm.
05 -
Approximately 10 minutes before squash finishes, melt remaining butter in a skillet over medium-high heat. Add sausage, apple, onion, and celery; sauté for 5 minutes until sausage is cooked through and vegetables soften. Drain excess fat and season with oregano, salt, and pepper as needed.
06 -
Fill each baked squash half with the sausage and apple mixture. Sprinkle shaved Parmesan on top and serve warm.
# Additional Tips:
01 -
Using fresh, ripe apples will brighten the filling’s flavor. Do not overcook squash to maintain firmness.