This acorn squash makes the perfect side dish, whether you want to serve this as a Thanksgiving side dish, or a weeknight meal. Not only does it combine perfect fall flavors of acorn squash, sage, and apples (and, hello sausage!) but the fact that you can prepare this side dish in stages makes it fantastic to use for dinner parties! I loved the combination of the stuffing and the acorn squash here. We literally devoured these!
Guys, someone save me. I've done literally nothing but play Lego Duplos for an entire week straight. All. Day. Long. Every. Single. Day. There are legos strewn all over my house, its like a death-trap maze to try and walk anywhere. (If you think its funny to see a person step on a lego, shame on you. But, watching my dogs walk all over them is in fact hilarious!). Both girls are completely obsessed. There isn't even any point in trying to pick them up, either. Because the second they wake up, the second we come back home, the box is immediately tipped over and the legos resume their place. Castles, forts, whole cities are made and destroyed in the space of an afternoon at my house. I love it! Our current play involves Batman (Did you know there is a Duplo Batman?! He's adorable.) and Cinderella, who are trying to figure out a way to rescue a puppy who has been kidnapped by a T-Rex (because we have to have dinosaurs in there somewhere) and is being held hostage at a castle. Yup, we're totally in Imagination Land at our house.
Sausage & Apple Stuffed Acorn Squash
Prep Time: 25 minutes
Cook Time: 60 minutes
Keywords: side clean eating acorn squash apple sausage Thanksgiving fall
Ingredients (4 servings)
- 2 Acorn Squash, halved and seeded
- 1 TBSP butter
- 1 lb ground pork sausage
- 1 medium onion, finely chopped
- 2 celery stalk, chopped finely
- 1 apple, cored and chopped (macintosh)
- 1 cup panko breadcrumbs
- 1/2 tsp fresh sage
- 1/2 tsp fresh rosemary
- 2 cloves of garlic, minced
- 1/2 tsp salt
- 1 tsp pepper
- 1/2 cup Parmesan Cheese + more for topping
Preheat oven to 400F.
Cut acorn squash in half and remove the seeds.
Place the squash on a baking sheet and drizzle with olive oil and a sprinkle of salt and pepper and bake for 40 minutes, or until fork tender.
In a large sautee pan, melt the butter.
Sauté the onion and celery for 5 minutes, until starting to become translucent.
Add the sausage, sage, rosemary garlic, and salt and pepper to taste and cook until the sausage is browned and cooked through, stirring occasionally.
Add in the apples and cook 5 minutes, until slightly softened.
Remove from heat.
Add in the breadcrumbs and 1/2 cup of parmesan cheese and stir thoroughly.
(At this point you can set the squash and the stuffing mix in the fridge until you are ready to bake.)
Stuff the stuffing into the cavities of the acorn squash.
Bake for 15 minutes.
Grate Parmesan cheese on top of each half and bake another 5 minutes.
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