Sausage and Apple Stuffed Acorn Squash

  • 1 package Klement’s Italian Pre Cooked Sausage
  • 2 Acorn Squash halved and de-seeded
  • 2 tbs butter
  • 1 clove garlic
  • 1 Granny Smith apple peeled, cored and diced
  • 4 tbsp chopped fresh sage
  • 1/2 cup sweet onion, finely diced
  • 1 cup breadcrumbs
  • 2 eggs beaten
  • 1/2 cup shredded parmesan cheese
  • 4 tbsp fresh parsley
  • Melt butter and spread over acorn squash- on sides and in the cavity. Sprinkle half of the fresh sage.
  • Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender.
  • While squash cooks, prepare the stuffing: in a large pot, fry sausage until light brown. Add onion and mushrooms and saute for 4 minutes. Add in apples and continue to saute for 2 minutes.
  • Remove from heat and stir sausage back in and add in the breadcrumbs, half the cheese, remaining sage, and half of the parsley.
  • Stir in egg.
  • Fill the squash halved with stuffing 
  • Return to oven and bake, covered, for 20-30 minutes until egg is set.
  • Garnish with remaining cheese and parsley.
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