I’m a bit obsessed with winter squash right now as you can probably tell from the selection of recipes I’ve been posting lately. There is such a large variety of winter squash available for sale these days, each with a slightly different taste and texture. There are some squashes that I like to use in my baking for desserts, while others I prefer for savory dishes.
Acorn squash has always been a personal favorite because one squash is the perfect size to serve two people, and although acorn squash is simply brushed with butter and a sprinkling of brown sugar, this type of squash is the perfect dish for stuffing. There is also
I often serve stuffed acorn squash as my main course, and the filling options are endless. You can use a variety of grains flavored with vegetables, or use a combination of meat, fruit and vegetables like I have in this recipe.
The sweetness of the squash works well with the apples, and I opted for a turkey-based Italian sausage to keep my dish as healthy as possible. Stuffed squash is a great fall dish served as a main course, or split and shared as a side dish.
Bon appetit!
Deborah Miles
Ingredients
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2 acorn squash, halved, seeds removed
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1/4 cup olive oil, divided
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1/2 cup chopped onion
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1/2 cup chopped celery
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1/2 cup chopped red pepper
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1/2 pound Italian turkey sausage, mild or spicy, removed from meat can>
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1 apple, cored and sliced.
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1/2 cup chopped dried cranberries.
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1/2 teaspoon chopped fresh sage
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1/4 cup chopped fresh parsley
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1 cup soft bread crumbs
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1/3 cup vegetable or chicken broth
Topping:
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1/2 cup shredded Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F.
- Brush the acorn squash with olive oil and place cut side down on a baking sheet.
- Bake until the squash is fork tender, about 40 minutes.
- While the squash is cooking, heat the remaining olive oil in a skillet over medium heat and cook the onion, celery, and red pepper for about 5 minutes or until the onion is translucent.
- Add the sausage meat and cook until the meat is no longer pink, breaking up the meat with two forks as it cooks.
- Add the apples, cranberries, sage, parsley, and breadcrumbs, and cook another 5 minutes, stirring often.
- Drizzle some of the broth over the sausage mixture to moisten it.
- Scoop the filling into four cooked squash, rounding the top.
- Sprinkle top with shredded cheese, and bake until golden brown, about 20 minutes.
Nutritional Information:
Production: 4
Serving Size: 1
Amount per serving:
Calories: 632Total Fat: 28 gramsSaturated Fat: 7 gramsTrans fats: 0 gramsUnsaturated fats: 18 gramsCholesterol: 90 mgSodium: 1082 mgCarbohydrates: 66 gramsFiber: 10 gramsSugar: 24 gramsProtein: 31 grams