This dish just screams fall to me! The squash, the apples, the herbs. Made me want to curl up on the couch with a blanket and a glass of wine, which is exactly what I did right after eating this 🙂 For the presentation that you get with a stuffed squash, the prep and hands-on time is relatively easy. This makes a great dish on it’s own for dinner, or as a side dish for a dinner party. You could even use a roasted acorn squash to serve your Thanksgiving stuffing, if you really want to get crazy! The other great thing about this recipe, you can easily change up the ingredients that you put inside to tailor it to your own diet or tastes. Add some grains, like cooked rice or quinoa, remove the dairy, change the meat to chicken sausage or add beans for protein instead. The possibilities are endless. So get creative and let me know if you try any substitutions. I’d love to hear about it!!
Sausage & Apple Stuffed Squash
3 Acorn squash
2 Tbsp olive oil
Salt & pepper to taste
1 lb ground pork sausage
1 Granny Smith apple, peeled & diced
2 celery stalks, diced
1 medium yellow onion, diced
1 Tbsp rosemary, chopped
1 Tbsp thyme, chopped
1/2 cup + 3 Tbsp shredded sharp white cheddar cheese
1. Preheat oven to 400°F. Prepare squash by cutting 1 1/2″ off top and use a spoon to scrape out seeds. (If you want to keep the squash tops for decorative purposes, set them aside until step 5, otherwise, discard them.) Once the inside is clean, cut approximately 1/2″ off the bottom to create a flat surface, trying not to puncture through the bottom of squash into center opening, if possible. (If you do puncture, it will still work, you’ll just need to use a non-slotted spatula when moving the squash from baking sheet to plate to avoid losing the filling.)
2. Use a brush to coat inside of squash in olive oil and sprinkle with salt and pepper to taste. Place squash on baking sheet and roast in oven for 1 hour.
3. While squash is roasting, prepare the filling. In a skillet or deep frying pan, brown the sausage over medium heat until no pink remains, approximately 10 minutes, stirring occasionally. Once browned, remove sausage to a plate using a slotted spoon, leaving grease in frying pan.
4. Add onion and celery to frying pan and cook until they begin to soften, approximately 3 minutes, stirring occasionally. Add apple, cook an additional 3 minutes. Add cooked sausage, herbs, 1/2 cup cheese and salt & pepper to taste, stir to combine and remove from heat.
5. When squash is finished roasting, remove baking sheet from oven. Spoon the filling equally into the squash and sprinkle with remaining cheese. (If you are serving with squash tops, place tops on baking sheet at this point.) Place baking sheet back in oven and roast for an additional 15 minutes. When finished, remove from oven and serve.