Sausage and Apple Stuffed Acorn Squash
We never really grew up eating acorn squash, so when I first tried it, I fell in love. Then I came across these flavors... and oh my goodness. AND this recipe can be adapted for Whole 30... even better!
Equipment
- Sheet Pan for baking, skillet for browning sausage
Ingredients
- 2 Acorn Squashes
- 1 Onion, chopped
- 1 Tbs Olive Oil
- 1 Tsp Kosher or Sea Salt
- 1 Tbs Fresh Rosemary
- 4 Cloves Garlic - finely chopped or grated
- 1 tsp Chopped Sage
- 1 lb Ground Sausage
- 1 Apple Chopped (about 1 cup)
- 1 cup Panko Breadcrumbs (leave out for Whole 30)
- 1/2 cup Parmesan cheese (leave out for Whole 30)
Instructions
- Cut the acorn squash and scrape out the seeds from the center cavity.
- Drizzle with olive oil and sprinkle with salt.
- Roast the squash in the oven at 400F for 45 minutes or until fork tender.
- While the squash is roasting, heat the olive oil in a large pan and add the onion, salt, pepper, rosemary, until the onions begin to lightly brown and soften.
- Add the garlic and the sausage and cook until sausage is browned.
- Add the apple and cook until softened.
- Add the sage.
- Mix in the cheese and breadcrumbs (reserving just a bit to sprinkle on top of squashes) until evenly mixed through.
- Remove the squash from the oven and fill with stuffing.
- Add reserved Panko topping and return to oven for 15-20 minutes until topping is slightly browned.