Stuffed Acorn Squash
Acorn squash is roasted and stuffed with apples, onions, celery, chicken apple sausage.
Ingredients
- 3 acorn squash
- olive oil
- 1 large onion chopped fine
- 2 celery stalks chopped fine
- 1 large or 2 small apples diced
- 3 links chicken apple sausage diced
- ½ tsp sage
- ⅕-¼ cup panko bread crumbs
- ½- 1 tbsp butter optional
- ¾ cup parmesan cheese plus some for sprinkling on top
- salt and pepper
Instructions
- Preheat oven to 400°
- Slice off the ends of the acorn squash so it will stand without tipping. Only slice off a little bit - just enough so they don't rock around too much. Cut each acorn squash in half and remove the seeds. I like to use a sturdy spoon for this.
- Spray a 9x13 baking dish with oil spray or brush with oil. Place the acorn squash in the baking dish and brush or spray the acorn squash with more olive oil. Add salt and pepper. Bake for 40 minutes to an hour depending on the size of the squash. Take squash out of the oven when it is fork tender.
- Finely chop onion and celery. Drizzle olive oil in large fry pan on medium heat and saute until softened, about 3-5 minutes.
- While onion and celery are cooking, dice apple and sausage. Add these to pan and cook for an additional 2-3 minutes until softened. Add more oil if needed. Add ½-1 tablespoon of butter (optional) and toss.
- Stir in bread crumbs and sage.
- Add cheese and stir until it begins to melt. Taste the stuffing. Add salt and pepper if needed. Adjust other ingredients to your preference. Take off the heat and let it rest until the squash is ready.
- Once squash is cooked, scoop stuffing into the squash. It takes anywhere from 1/4 cup to 1/2 cup of stuffing per squash. Fill them up, using all the stuffing. You might need to pack it down a bit to get it all in.
- Place stuffed squash back in the oven and bake for another 15-20 minutes.
- Remove from the oven and top with cheese and another drizzle of olive oil.
Notes
I like to serve the stuffed squash with additional grilled/sauteed chicken apple sausage and a salad.
Feel free to use more bread crumbs or skip them altogether.