Recipe of the Month
This stuffed acorn squash recipe is one you'll want to bookmark during the cooler months - it's comfort food that will satiate any appetite. It is exploding with flavor and can be enjoyed by the entire family as a healthy & hardy meal. Feel free to cut back or double the recipe depending on how many people you're serving - but know, the leftovers taste just as scrumptious as the original meal! Ingredients:
- 2 Acorn squash, halved
- Extra-virgin olive oil
- Sea salt & black pepper
- 1-lb chicken, turkey or Field Roast sausage (about 3-4 links)
- 1 small onion, finely chopped
- 2 large celery stalks, finely chopped
- 1 red apple, diced
- ½ teaspoon dried sage or 1 heaping teaspoon fresh sage, minced
- 1 cup Panko bread crumbs (use gluten free if necessary)
- 1/2 - 3/4 cup shredded Parmesan Cheese, divided
- Optional to add crushed red pepper
- Preheat oven to 400 degrees.
- Using a sharp knife, carefully cut off each end of the acorn squash removing as little as possible, then cut in half. Spoon out seeds.
- Line baking sheet with foil then place squash halves face up on sheet. Brush olive oil inside and on top of acorn squash then season with a little sea salt & black pepper.
- Bake for 40-60 minutes, depending on size of your squash or until tender and you can pierce with a fork, but still holding it's shape (40 minutes was plenty for me).
- While the squash is baking, add 1-2 tablespoons olive oil in a large pan & sauté the sausage for about 5 minutes. Put sausage on small plate and place to the side.
- Using the same pan (if needed, add a little more olive oil), add your onions and celery to the pan and sauté for another 2-3 minutes, until it starts to brown.
- Add apples to pan & sauté for another 2 minutes or until softened.
- Add sausage back into pan then stir in sage and bread crumbs.
- Add 1/2 - ¾ cup Parmesan cheese and stir until cheese begins to melt. Set aside.
- Once squash has finished baking and reached desired tenderness, spoon in meat mixture until the squash is filled.
- Return to the oven and bake an additional 15-20 minutes depending on size of squash. Broil on high for the last 1-2 minutes to get the top crispy.
- Remove from oven and top each with a little cheese. Enjoy!
Recipe adapted from Cherished Bliss
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