Sausage Apple Acorn Squash (Ready-to-Print Version)
Acorn squash filled with sausage, apple, and savory seasoning topped with shaved Parmesan cheese.
# What You’ll Need:
→ Squash
01 -
2 small acorn squash (approximately 1.5 pounds each)
02 -
1 tablespoon unsalted butter, softened, divided
03 -
Salt and black pepper, to taste
→ Filling
04 -
8 ounces sweet Italian sausage, casings removed
05 -
1 medium apple, diced small (about 1.5 cups)
06 -
1/2 small sweet onion, diced small (about 1/2 cup)
07 -
1 celery stalk, diced small (about 1/2 cup)
08 -
1/4 teaspoon dried oregano
09 -
1/4 cup shaved Parmesan cheese, for topping
# Step-by-Step Guide:
01 -
Preheat oven to 400°F. Lightly coat a baking sheet with nonstick cooking spray. Trim a small portion from each end of the squash to stabilize. Slice each squash in half horizontally to create four flower-shaped halves.
02 -
Scoop out seeds and pulp from each squash half using a spoon and discard. Rub softened butter inside and on the tops of the squash halves. Season generously with salt and pepper.
03 -
Place squash halves cut-side up on the prepared baking sheet. Roast in the oven for about 50 minutes, or until tender when pierced with a fork yet retaining shape.
04 -
Approximately 10 minutes before squash is done, melt remaining 1/2 tablespoon butter in a large skillet over medium-high heat. Add sausage, diced apple, onion, and celery. Sauté for about 5 minutes, stirring occasionally, until sausage is cooked through and vegetables are tender. Drain excess fat. Season with dried oregano, salt, and pepper to taste.
05 -
Spoon the sausage and apple mixture evenly into each roasted squash half. Top with shaved Parmesan cheese. Serve warm.
# Handy Tips:
01 -
For best results, ensure squash halves are stable by trimming flat ends before slicing.