This is one of those beautiful recipes that will wow people just by the way it looks. And then when they taste this recipe, they will definitely ask you for the recipe! I love how it incorporates so many Fall harvest fruits and veggies. These pack a punch when it comes to vitamins and nutrients. Sausage and Apple Stuffed Acorn Squash is definitely a recipe you need to make!
Did you know that “one half-cup serving of cooked acorn squash contains 9% of your recommended daily dose of vitamin A”? I didn’t, but now I do. Another tid-bit of info from webMD is that “Some studies have shown that carotenoids like those in acorn squash can help reduce the risk of cardiovascular disease — but only when those carotenoids come from foods”. Acorn squash contains, vitamin A, vitamin C, beta-carotene, Vitamin B1 & B6, copper, folate, magnesium, iron, manganese, and potassium. It is also a great source of fiber.
I feel like my kids would never just eat squash. They might rather die. But when you add some extra flavor like with this recipe, it suddenly becomes an option – at least for some of them.
Sausage and Apple Stuffed Acorn Squash
Equipment
- 1 baking sheet
- large frying pan
- 1 large sharp knife and chef knife
- cutting board
- measuring spoons
- cheese grater, garlic press
Ingredients
- 3 acorn squash, cut off ends, cut in half and remove seeds
- olive oil
- 3 carrots, peeled, and thinly sliced and chopped
- 1 1/2 stalks celery, finely chopped
- 1 large yellow onion, minced
- 1 tsp sea salt I love Anasazi Salt
- 3/4 tsp pepper
- 1 1/2 tsp dried rosemary
- 5 cloves garlic, minced
- 1/2 lb ground sausage I used Jimmy Dean all natural, gluten free
- 1 large apple, finely chopped
- 1/2 C panko crumbs, gluten free
- 1 C parmesan cheese, divided(3/4, 1/4)
Instructions
- Preheat oven to 400 degrees. Prepare baking sheet with parchment paper.
- Wash the squash and cut off the ends(just enough to make them flat). Then cut the squash in half and remove the seeds. **microwave the squash for 3 minutes on a plate to soften the outer skin. Then let it cool a few minutes before cutting it. Doing this makes a HUGE difference.
- Once the squash are ready, place them flesh side up on the cookie sheet, and drizzle a good olive oil over the top. Spread it around all the flesh so it doesn't dry out in the oven.
- Place in the oven and bake for 35 minutes.
- While this is baking, make the filling. In a large sauce pan, add a little olive oil and warm. Then sauté the carrots, celery, and onion. This is often called a mirepoix. Sauté for about 7-10 minutes or until they start to get soft. Then add the garlic and cook for 30 seconds.
- Add the apple and seasonings and cook for 3-4 minutes.
- Then add the sausage and cook until it is fully cooked.
- Then add the panko crumbs and 3/4 C parmesan cheese.
- By now the squash should be ready. Remove from oven and divide the filling between the six halves. Top with remaining 1/4 C cheese-it just needs a little sprinkle. Return to the oven and bake for 10 minutes.
- Serve as an appetizer, side dish, or main dish. This recipe is so good! It's actually my favorite to eat the leftovers(if there is any) for breakfast the next day. So, so good!
As I said in the recipe, this is my FAVORITE leftovers for breakfast the next day. This recipe really could work for any meal and for any occasion. I hope you enjoy baking this beautiful meal.
If you want to watch me demo this recipe on Good Things Utah, then click here.
Happy Baking!
Need a fall dessert recipe? Try my Caramel Apple Streusel Cheesecake bars.
