Last week was sweet potatoes, this week is squash! Squash is a quintessential fall vegetable, and makes an appearance on our table quite frequently this time of year.
I’ve mentioned Prevention RD several times in the past, and I hadn’t made one of Nicole’s recipes in a while. I saved this stuffed acorn recipe quite some time ago, and every time I came back to it, it just didn’t feel like the right time of year to make it. Being fall, I decided it’s about time. I made this as a late lunch/early dinner on a Saturday before we headed to our friends’ party (the one I made the “ham pie bars” for (aka Lemon-Cranberry Pie Bars)).
It was the perfect day for it, as it had just started to cool down, and Nate had been working in the yard all day. Being that it was freezing rain, I’m pretty sure he was happy to come into a warm fall meal. I was slightly worried about the apple because I didn’t want the stuffing to be too sweet, but I think it turned out great. I did forget the mushrooms at the store, so I can imagine how much better this would have been than it already was. This was easy to throw together, and while it takes a while to roast the squash, it’s well worth the wait.
Sausage and Apple-Stuffed Acorn Squash
Source: Adapted from Prevention RD
Servings: 4 large
2 acorn squash, halved and seeded
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp ground sage
3/4 lb Italian seasoned turkey sausage (I used spicy, but sweet would work just fine)
1/2 cup onion, finely chopped
1 celery rib
4 oz mushrooms, chopped
1 apple, cored and chopped
1 cup panko
1/4 cup grated parmesan cheese
salt and pepper
1 egg, beaten
1. Preheat oven to 400 degrees. Drizzle olive oil evenly over the squash halves and sprinkle with garlic powder and sage. Place on a prepared baking sheet, cut side up, and roast for about 1 hour, until squash is fork tender.
2. Brown the sausage in a skillet over medium heat until cooked through. Transfer sausage to paper towel lined plate. Add onion, celery and mushrooms to pan and sauté for 3 minutes. Add apple and cook for another 2 minutes. remove from heat.
3. Return sausage to the pan, and add panko and parmesan. Salt and pepper to taste. Add egg and combine.
4. Divide stuffing evenly between the squash halves, and bake for another 20 minutes.