Sausage and Apple Stuffed Acorn Squash

posted in: Entrées | 0

Fall is finally upon us! The leaves are starting to change colors and Starbucks’s PSL’s are abound. If your family is anything like ours, then I’m sure apple picking is on your list of fall must-do’s. And if you family is anything like ours, then you’ve probably picked wayyy too many apples and are now scouring the interweb to find things to do with all of them. But fear not, here’s one of our new fall favorites that will help you put some of those apples to good use! 

If you’ve been to the grocery store lately, you’ve most likely seen the cornucopia of squash scattered about. For this recipe, we’re going to use Acorn Squash since we’ve always wanted to try it but, to be honest, we didn’t know exactly how to cook one or what they even tasted like. So after many years of avoiding them (yes, years!), we finally decided to face our fears and pick up a few to try. And we are sure glad we did! This recipe contains simple ingredients, is easy to make, is packed with flavor and works beautifully as an app or entrée at your next fall get-together! 

Sausage and Apple Stuffed Acorn Squash
Serves 2
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 2 Acorn Squash, halved
  2. 1 lb Ground Sausage (you can sub for turkey or chicken sausage as well!)
  3. 1 Small Onion, diced
  4. 2 Apples, diced
  5. 1 cup Wild Rice, cooked
  6. 1 cup Parmesan Cheese
  7. Olive oil
  8. Salt & Pepper
  9. A few sprigs of Fresh Thyme
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut off each end of the acorn squash to create a flat base and then cut in half.
  3. Spoon out seeds and discard.
  4. Brush acorn squash with olive oil and season generously with salt and pepper.
  5. Bake for 45 minutes to an hour depending on size of your squash until fork tender.
  6. While the squash is baking, cook the sausage and set aside.
  7. Using the grease from the sausage, add in the onions, apples and thyme and cook until the apples have softened.
  8. Stir in the wild rice and 3/4 cup Parmesan cheese and mix evenly.
  9. Remove from heat and set aside.
  10. Once the squash has finished baking, spoon the mixture into the squash and return to the oven and bake an additional 10-15 minutes.
  11. Remove from oven and garnish with remaining Parmesan cheese.
  12. Enjoy!
The Su Chef http://thesuchef.com/

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