{"id":1458,"date":"2021-11-15T14:13:15","date_gmt":"2021-11-15T14:13:15","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=1458"},"modified":"2024-02-09T21:34:51","modified_gmt":"2024-02-09T21:34:51","slug":"apple-sausage-stuffed-acorn-squash","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/apple-sausage-stuffed-acorn-squash\/","title":{"rendered":"Apple\/Sausage Stuffed Acorn Squash"},"content":{"rendered":"
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<\/span>Apple\/Sausage Stuffed Acorn Squash<\/span><\/h2>\n
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Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div><\/div>\n\n\n\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> medium<\/span> acorn squash<\/span><\/li>
  • oil to baste the cut squash<\/span><\/li>
  • 1<\/span> medium<\/span> onion<\/span> chopped<\/span><\/li>
  • 2<\/span> stalks<\/span> celery<\/span> chopped<\/span><\/li>
  • 1<\/span> Tbsp<\/span> olive oil<\/span><\/li>
  • salt and pepper<\/span> to taste<\/span><\/li>
  • 1<\/span> Tbsp<\/span> finely chopped fresh rosemary<\/span><\/li>
  • 3<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
  • fresh or dried sage<\/span> optional<\/span><\/li>
  • \u00bd<\/span> lb<\/span> sweet Italian sausage<\/span> casing removed, and crumbled<\/span><\/li>
  • 1<\/span> apple<\/span> peeled and grated, or chopped finely<\/span><\/li>
  • 1<\/span> cup<\/span> Panko breadcrumbs<\/span><\/li>
  • \u00bd<\/span> cup<\/span> grated Parmesan cheese<\/span> (set aside 4 tsp for later)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>

    <\/span>Roasting the squash<\/span><\/h4>
    • Preheat oven to 400\u00b0F<\/span><\/div><\/li>
    • Using a large, sharp knife, cut off a bit of the top and bottom to create a flat base, being careful not to cut through to the center cavity.<\/span><\/div><\/li>
    • Slice the squash in half, so that the cut ends form a base. Scrape out the seeds.<\/span><\/div><\/li>
    • Drizzle each squash half with olive oil (and salt and pepper, if using)<\/span><\/div><\/li>
    • Place squash halves, cut and oiled side down (base up), on to a baking pan, perhaps lined with parchment paper for easy cleanup<\/span><\/div><\/li>
    • Roast in the preheated 400\u00b0F oven for 40 to 50 minutes, or until fork tender<\/span><\/div><\/li>
    • Remove from oven and let cool.<\/span><\/div><\/li><\/ul><\/div>

      <\/span>Preparing the stuffing<\/span><\/h4>
      • Using a large frying pan over medium heat, cook the sausage<\/span><\/div><\/li>
      • When the sausage is cooked through, add minced garlic and cook for a minute or so. Drain off any fat.<\/span><\/div><\/li>
      • Remove sausage garlic mixture to a bowl.<\/span><\/div><\/li>
      • Add olive oil to frying pan, and then add onion, celery, rosemary, sage (if using), pepper and salt. Cook until onions begin to soften<\/span><\/div><\/li>
      • Add sausage and garlic back to the pan, along with the chopped apple. Cook until apple is soft.<\/span><\/div><\/li>
      • Finally, mix in bread crumbs and Parmesan cheese until just incorporated. Remove from heat.<\/span><\/div><\/li><\/ul><\/div>

        <\/span>Filling the squash<\/span><\/h4>
        • Fill each squash half with the stuffing mix, piling it high<\/span><\/div><\/li>
        • Return the squash to the oven for 20 minutes, sprinkling a teaspoon of remaining Parmesan cheese over the tops for the final 5 minutes.<\/span><\/div><\/li>
        • Enjoy when cool enough to eat!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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