Savory Sausage and Apple-Stuffed Acorn Squash
Indulge in the delightful combination of sweet roasted acorn squash filled with a delectable mix of spicy pork sausage, crisp apples, and earthy mushrooms. This hearty dish is perfect for cozy fall evenings, bringing warmth and comfort to your table. The stuffing can also be repurposed in stuffed chicken or turkey, making it a versatile favorite in your recipe collection. Prepare the squash ahead of time for an easier meal, and enjoy the savory-sweet balance that defines this seasonal masterpiece!
N/A
Servings
188
Calories
14
Ingredients
Ingredients
acorn squash
2 (halved and seeded)
butter
1 tablespoon (melted)
garlic salt
1/4 teaspoon (none)
ground sage
1/4 teaspoon (none)
pork sausage
1 lb (regular seasoning)
onion
1/2 cup (finely chopped)
celery rib
1 (finely chopped)
mushrooms
4 ounces (chopped)
apples
2 (cored and chopped (Macintosh))
fine breadcrumbs
1 cup (none)
sage
1/2 teaspoon (none)
salt and pepper
to taste (none)
egg
1 (beaten)
fresh parsley
2 tablespoons (chopped)
Instructions
1
Preheat your oven to 400 degrees F (200 degrees C).
2
Cut the acorn squashes in half, scoop out the seeds, and brush the cut sides and cavities with a mixture of melted butter, garlic salt, and 1/4 teaspoon of ground sage. Season with salt and pepper to taste.
3
Place the squash halves cut side up in a large roasting pan and bake for 1 hour, or until tender but still holding their shape.
4
While the squash is baking, prepare the stuffing. In a skillet over medium heat, cook the pork sausage until browned. Transfer the sausage to a colander to drain, leaving about 2 tablespoons of drippings in the skillet.
5
In the same skillet, add the finely chopped onion, celery, and mushrooms. Sauté for 4 minutes until softened.
6
Stir in the chopped apples and continue to sauté for an additional 2 minutes until the apples are just tender.
7
In a large bowl, combine the cooked sausage, sautéed vegetables, and fine breadcrumbs. Season with sage, salt, and pepper to taste, adjusting based on your sausage's seasoning.
8
Add the beaten egg and chopped parsley to the bowl and mix until everything is well combined.
9
Remove the squash from the oven and fill each half generously with the sausage stuffing, mounding it slightly on top.
10
Return the stuffed squash to the oven, cover with aluminum foil, and bake for an additional 20 minutes, or until the egg is set.
11
Once done, garnish with freshly chopped parsley and shredded Romano cheese before serving.
Nutrition Information
8g
Fat
20g
Carbs
10g
Protein
2.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of Savory Sausage and Apple-Stuffed Acorn Squash?
This dish features a savory-sweet balance, combining roasted acorn squash with spicy pork sausage, crisp apples, earthy mushrooms, and aromatic sage.
How many calories are in one serving of this stuffed acorn squash?
Each serving contains approximately 188 calories.
What temperature should the oven be set to?
The oven should be preheated to 400 degrees F (200 degrees C).
How do I prepare the acorn squash before roasting?
Cut the squashes in half, scoop out the seeds, and brush the cavities with a mixture of melted butter, garlic salt, and ground sage.
How long do the squash halves need to roast initially?
The squash should be baked cut side up for about 1 hour, or until they are tender but still hold their shape.
What type of sausage is used in the stuffing?
The recipe calls for 1 lb of regular seasoned pork sausage.
Should I drain the sausage after browning?
Yes, transfer the cooked sausage to a colander to drain, but leave about 2 tablespoons of drippings in the skillet for sautéing the vegetables.
Which vegetables are sautéed for the stuffing?
The stuffing includes finely chopped onion, celery, and 4 ounces of chopped mushrooms.
What kind of apples are best for this recipe?
The recipe suggests using 2 cored and chopped Macintosh apples.
How long should I sauté the apples?
The apples should be sautéed for about 2 minutes until they are just tender.
What type of breadcrumbs should I use?
You should use 1 cup of fine breadcrumbs.
What is the purpose of the egg in the recipe?
The beaten egg acts as a binder to help the stuffing ingredients hold together.
How long is the final bake once the squash is stuffed?
The stuffed squash should be baked for an additional 20 minutes.
Should the stuffed squash be covered while baking?
Yes, cover the roasting pan with aluminum foil during the final 20-minute bake.
What garnishes are recommended before serving?
Garnish with freshly chopped parsley and shredded Romano cheese.
What is the fat content per serving?
There are 8g of fat per serving.
How many carbohydrates are in this dish?
Each serving contains 20g of carbohydrates.
Is there fiber in this recipe?
Yes, each serving provides approximately 2.5g of fiber.
How much protein does this recipe provide?
The recipe provides 10g of protein per serving.
Can the stuffing be used for other purposes?
Yes, this versatile stuffing can also be used for stuffed chicken or turkey.
Can I prepare the squash in advance?
Yes, preparing the squash ahead of time can make the final meal preparation easier.
How many acorn squashes do I need for this recipe?
You will need 2 acorn squashes, which will be halved to create 4 portions.
What herbs are used in the stuffing?
The stuffing uses ground sage and fresh chopped parsley.
How do I know when the final bake is finished?
The final bake is complete once the egg in the stuffing is set, usually after 20 minutes.
What category of meal does this recipe fall into?
This is considered a hearty one-dish meal, perfect for fall evenings.
How much garlic salt is required?
The recipe requires 1/4 teaspoon of garlic salt for brushing the squash.
Is the onion finely chopped or sliced?
The onion should be finely chopped for the stuffing mixture.
What is the total ingredient count?
There are 14 unique ingredients in this recipe.
Does the recipe specify a brand of sausage?
No, any regular seasoned pork sausage will work.
What season is this dish best suited for?
The ingredients and warmth of this dish make it a favorite for the fall season.