Sausage Stuffed Acorn Squash with Apples and Mushrooms
Sausage Stuffed Acorn Squash with Apples and Mushrooms
Prep Time20 minutesmins
Cook Time1 hourhr20 minutesmins
Total Time1 hourhr40 minutesmins
Course: sides
Cuisine: American
Servings: 2servings
Calories:
Equipment
Sheet Pan
Non-Stick Skillet
Ingredients
TO PREPARE THE SQUASH:
1mediumAcorn Squashwashed, halved, ends trimmed and seeded
2tbspButtermelted, use half for baking and half before stuffing the squash
1/4tspGarlicminced
FOR THE FILLING:
1linkSweet Italian OR Mild Sausageabout 3 to 4 ounces worth
1/4cOnionfinely diced
1/4cCeleryfinely diced
4mediumBrown Mushroomsfinely diced, about 3 ounces worth
1mediumFuji Applefinely diced
Salt & Pepperto taste
TO FINISH THE FILLING:
1/3cPanko Bread Crumbs
2tbspWhite Cheddar or other shredded melting cheese
1largeEgg White
1tbspParsleychopped
FOR TOPPING:
1tbspGrated Parmesan
Instructions
Preheat oven to 400 degrees.
Thoroughly wash and dry the squash. Slice off the tip and the root end taking care to leave enough of the squash so there is no exposed area. We want that stuffing to stay in our squash!Scoop out the seeds and discard. Brush the exposed areas with the melted garlic butter and place on a lined baking sheet. Roast for about an hour or until fork tender.
I begin with the onion, celery and mushrooms, cutting them all into a small dice. Once the vegetables are tender, I add the ground sausage and cook until browned. Finally, when the sausage is nearly done, I added the diced apple as it needs less time to cook. Allow to cool.
Shred about 2 tablespoons of white cheddar or any white meltable cheese and combine with Panko breadcrumbs and chopped parsley. Fold into the sausage mixture. Finally, add one egg white to bind it all together.
Using your hands, stuff the squash. Really pack it in there and sprinkle the parmesan over the top.Return to the oven for about 15-20 minutes. Remember, that egg white needs to cook through and the cheese needs to melt. The top should get golden brown. Serve warm.