Sausage And Apple Stuffed Acorn Squash Recipes

SAUSAGE AND APPLE STUFFED ACORN SQUASH

Steps:

• Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
• Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
• Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
• Combine the pork, vegetables, and breadcrumbs in a large bowl.
• Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
• Stir in the egg and parsley.
• Fill the squash halves with stuffing-they should be slightly mounded.
• Return to oven and bake, covered, for 20 more minutes, until the egg is set.
• Garnish as desired with parsley and shredded romano cheese.

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
• Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
• Drizzle each squash half with olive oil, salt, and pepper.
• Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
• While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
• Add Garlic and Sausage, until sausage is browned on all sides.
• Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
• Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
• Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
• Enjoy!

SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes. , Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened. , Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

APPLE SAUSAGE-STUFFED SQUASH

Steps:

• Cut squash in half; remove seeds. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until tender., Meanwhile, in a small skillet, cook the sausage, celery if desired and onion over medium heat, until meat is no longer pink. Add apple; cook and stir for 3 minutes. Drain. , In a small bowl, combine the flour, egg and sour cream until smooth; stir into sausage mixture. , Turn squash over; sprinkle cut sides with salt. Stuff with sausage mixture. Bake, uncovered, for 15-20 minutes or until a thermometer inserted in the stuffing reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

SAUSAGE & APPLESAUCE STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F.
• Cut squash in half, remove pulp and seeds.
• Bake cut side down on greased baking sheet for 30 minutes.
• Shape sausage meat into 12 balls.
• Remove squash from oven. Turn over and sprinkle with spices.
• Fill each squash half w/ 1/2 cup applesauce and 3 sausage balls.
• Bake for another hour at 350 degrees F.

ACORN SQUASH STUFFED WITH APPLE, CRANBERRY, AND SAUSAGE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
• Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
• Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.