I am presently a little obsessed with winter squash as you can probably tell by the selection of recipes I have been posting lately. There is such a large variety of winter squash available for sale these days, each with a slightly different flavor and texture. There are some squash I prefer to use in my baking for sweets, while others I prefer for savory dishes. Acorn squash have always been a personal favorite as one squash is the perfect size to serve two people, and although acorn squash is delicious simply brushed with butter and a sprinkling of brown sugar, this variety of squash is also the perfect vessel for stuffing.
I often serve stuffed acorn squash as our main course, and the stuffing options are endless. You can use a variety of grains flavored with vegetables, or use a combination of meat, fruit, and vegetables as I have in this recipe. The sweetness of the squash works well with apples, and I chose a turkey based Italian sausage to keep my dish as healthy as possible. Stuffed squash is a perfect fall dish to use as a main course, or divided and shared as a side dish.
Deborah Mele 2016
Sausage, Cranberry, & Apple Stuffed Acorn Squash
- 2 Acorn Squash, Halved, Seeds Removed
- 1/4 Cup Olive Oil, Divided
- 1/2 Cup Chopped Onion
- 1/2 Cup Chopped Celery
- 1/2 Cup Chopped Red Pepper
- 1/2 Pound Italian Turkey Sausage, Mild or Spicy, Meat Removed From Casings>
- 1 Apple, Cored & Chopped
- 1/2 Cup Chopped Dried Cranberries
- 1/2 Teaspoon Chopped Fresh Sage
- 1/4 Cup Chopped Fresh Parsley
- 1 Cup Soft Breadcrumbs
- 1/3 Cup Vegetable or Chicken Broth
- 1/2 Cup Grated Parmesan Cheese
- Preheat oven to 400 degrees F.
- Brush the acorn squash with olive oil and place on a baking sheet cut side up.
- Bake until the squash is fork tender about 40 minutes.
- While the squash is baking, heat the remaining olive oil in a skillet over medium heat and cook the onions, celery, and red pepper, for about 5 minutes or until the onions are translucent.
- Add the sausage meat and continue to cook until the meat is no longer pink, breaking up the meat with two forks as it cooks.
- Add the apple, cranberries, sage, parsley, and breadcrumbs, and cook another 5 minutes, stirring often.
- Sprinkle some of the broth over the sausage mixture to moisten it.
- Scoop the filling into the four cooked squash, rounding the top.
- Sprinkle the top with the grated cheese, and bake until golden brown, for about 20 minutes.