Recipe Repeat: Sausage and Apple-Stuffed Acorn Squash

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I’ve been blogging so long now, it’s just a part of me and my routine. I still enjoy cooking, photographing…all of it. But more than anything, I love getting feedback from others once they’ve made a recipe from my blog.

Back in 2011, I posted this recipe for the first time. And honestly, I haven’t made it since. WHY???????? It’s so good. SO SO SO SO SO good. And my readers agree. Here’s some comments people have left on the original post…

” Oh my goodness. I never comment on recipes but just finished this up for dinner and it was AMAZING. Will definitely make this again and share. Thanks so much for a phenomenal recipe!” ~Kerry

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“This was the best stuffed squash I have ever had — my husband commented on the complexity of flavors compared to recipes I have tried in the past. I never would have thought to add the egg, but it really makes a difference in the texture of the stuffing. Definitely will be making this again!” ~Deb

” My brother and I just finished eating this for dinner tonight, and it was soooo good! I used onion powder and celery seed instead of the real things, though, because we both don’t like onions and I hate celery.  Other than that, followed the recipe to a T! It has great flavor, very easy to make, and very fall-ish. Found it on Pinterest, and it’s definitely a keeper. Thanks for sharing it!” ~Joanna

“Made this tonight with a few tweaks (subbed celery for carrots because we had none and cooked a little differently). It was delicious, and my only complaint is burning my tongue from my impatience. Wonderful recipe, and I’ll be making it again!” ~Shae

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” Made this tonight using the single acorn squash that grew in my garden over the summer and it was aMAZing. I will never use any other stuffed acorn squash recipe again! It was exactly what I was hoping for! Thanks!” ~Ashley

“This was very good and filling. Very easy to make ahead and finish when ready to enjoy.” ~Row

” Wow, this was amazing. I was not able to go home for thanksgiving due to weather so I made this and it tasted like an entire holiday meal in just one dish. Very simple and straightforward. Will definitely make this for my family the next holiday meal.” ~Kenna

There are more, but I think you’re likely convinced by now – make this recipe! It’s perfect for this time of year!

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Sausage and Apple-Stuffed Acorn Squash
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Serves: 4 servings
 

Ingredients
  • 2 large acorn squash, halved and seeds removed
  • 2 Tbsp butter, melted
  • 1 clove of garlic, minced
  • ½ tsp ground sage, divided
  • ¾ lb sweet Italian turkey sausage links, casings removed
  • ½ cup onion, finely chopped
  • 1 celery rib, finely chopped
  • 4 oz mushrooms, chopped
  • 1 apple, cored and chopped
  • 1 cup panko crumbs
  • ¼ cup grated Parmesan cheese
  • ¼ tsp salt and pepper
  • 1 egg, beaten

Instructions
  1. Preheat oven to 400 degrees F.
  2. Combine the melted butter, garlic, and ¼ tsp sage. Brush the flesh of each squash with the butter mix. Place the squash on a cookie sheet, cut side up, and roast for 50-60 minutes, or until fork tender.
  3. In a large skillet over medium heat, brown the sausage. When the sausage is browned, remove it from the pan and place on a paper towel lined plate; set aside. To the skillet add the onions, celery, and mushrooms and cook for 4-5 minutes or until softened. Add the apples and cook for another 2 minutes.
  4. Remove skillet from heat and stir in sausage. Season with ¼ tsp sage, salt, and pepper. Stir in the panko and Parmesan, mix well. Add the egg and stir to combine.
  5. Divide the stuffing evenly among the four squash halves, pressing firmly to fill the wells completely. Return to the oven and bake for another 20 minutes. Serve hot.

Notes
Recipe from Sunny Side Up, adapted from Food.com

Nutrition Information
Serving size: 1 prepared half Calories: 395 Fat: 15.8 Carbohydrates: 45.3 Sodium: 413 Fiber: 5.5 Protein: 23.0 Cholesterol: 113

Be well,

sig4