Wednesday, February 18, 2015

Sausage Stuffed Acorn Squash

I should have been a housewife

I picked up some acorn squash that was on sale and decided to stuff it for a nice little meal last weekend. It was pretty easy to make and could be a stand alone meal or a delicious side dish. Below is the recipe I used.

Sausage Stuffed Acorn Squash
2 acorn squash, halved and seeded
1 tablespoon butter, melted
1/4 teaspoon garlic salt
1/4 teaspoon ground sage
1 lb pork sausage
1/2 cup onion, finely chopped
1 celery rib, finely chopped
6 button mushrooms, chopped
2 apples, cored and chopped
1 cup fine breadcrumbs
1/2 teaspoon sage
salt and pepper
1 egg, beaten
2 tablespoons fresh parsley, chopped

1. Preheat oven to 400 F. Combine the melted butter, garlic salt and 1/4 teaspoons sage, brush liberally over the cut sides of the acorn squash.

2. Bake squash, cut sides up, in a large roasting pan for 1 hour or until squash is tender. While squash is baking, brown the sausage in a pan, removing to paper towels once cooked. Drain all but a few tablespoons of fat from the pan and add the onion, celery and mushroom. Saute for 4 minutes then add the apple and cook an additional 2 minutes.

3. Combine the pork, vegetables, and remaining ingredients in a medium bowl. Add salt and pepper to taste. Add stuffing to squash halves and bake for 20 minutes uncovered. If you want to top with parmesan cheese, add to during the last minute of baking in order to melt and brown.


I should have been a housewife

I should have been a housewife