Monday, October 28, 2019

Sausage and Apple Stuffed Squash


The fall season comes and goes so quickly here in west Michigan that you really have to soak up every second of it. Seeing the variety of squash and apples that is available at the farmers market right now is amazing. Acorn squash was something I grew up eating and I still love it so much. It's delicious served roasted on it's own with a little butter and salt, but I stepped it up a notch by stuffing it with sausage, apples, some veggies (for added color and nutrition) and Parmesan. A winning combo!

Serve this with wild rice pilaf or a leafy green salad. I like to pair mine with a crisp white wine like Sauvignon blanc or dry Reisling. 



1. Preheat oven to 400. Line a baking sheet with parchment paper or a silicone baking mat.
2. Trim the ends of each squash, then cut in half and scoop out the seeds. Place the squash halves on the prepared baking sheet and drizzle with olive oil; season with salt and pepper. Roast for 40 minutes.




3. Meanwhile, brown sausage in a large skillet over medium-high heat. Once browned, transfer to a large bowl.


4. Add onion, celery and carrot to the same skillet and cook for 3 minutes, stirring often.


5. Add apple and spinach and cook for 1 minute, or until the spinach has wilted. Transfer to the bowl with the sausage and stir to combine.


6. Add sage, egg, breadcrumbs and 1/4 cup Parmesan to the bowl and stir again. Scoop the sausage mixture into each squash well, then sprinkle with the remaining Parmesan. Bake for 15 minutes longer.








Sausage and Apple Stuffed Squash
Serves 4

All you need:
2 acorn squash
Olive oil, for drizzling
Salt and freshly ground black pepper, to taste

1/2 pound hot (or mild) ground Italian sausage
1/2 small onion, chopped
1 celery stalk, chopped
1 small carrot, chopped
1 small apple, diced
Handful baby spinach
1/2 teaspoon ground sage
1 egg, lightly beaten
1/2 cup seasoned breadcrumbs
1/2 cup grated Parmesan cheese, divided

All you do:
1. Preheat oven to 400. Line a baking sheet with parchment paper or a silicone baking mat.
2. Trim the ends of each squash, then cut in half and scoop out the seeds. Place the squash halves on the prepared baking sheet and drizzle with olive oil; season with salt and pepper. Roast for 40 minutes.
3. Meanwhile, brown sausage in a large skillet over medium-high heat. Once browned, transfer to a large bowl.
4. Add onion, celery and carrot to the same skillet and cook for 3 minutes, stirring often.
5. Add apple and spinach and cook for 1 minute, or until the spinach has wilted. Transfer to the bowl with the sausage and stir to combine.
6. Add sage, egg, breadcrumbs and 1/4 cup Parmesan to the bowl and stir again. Scoop the sausage mixture into each squash well, then sprinkle with the remaining Parmesan. Bake for 15 minutes longer.

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