Sausage Stuffed Acorn Squash
Servings
Ingredients
- 2 1- pound acorn squash
- 1 Teaspoon canola oil
- As needed vegetable cooking oil
- 1/2 Pound fresh turkey sausage
- 1/2 Cup celery chopped fine
- 1 Cup Granny Smith apple peeled, cored & chopped fine
- 1/2 Cup fresh white bread crumbs
- 1/4 Teaspoon sage leaves
- 2 Tablespoons brown sugar
- 1/4 cup apple jelly
Instructions
Preparation
- 1 Preheat oven to 400 degrees F. 2 Cut squash in half lengthwise and scoop out the seeds. Brush a small amount of oil on the cut edges of each squash half. Spray a baking sheet with vegetable cooking spray. Place each squash half, cut side up on the baking sheet, cover tightly with foil and bake until tender, about 35-40 minutes.3 If using sausage links, squeeze sausage from the casings. 4 Over medium heat, cook sausage until it is no longer pink, breaking the sausage into small pieces. Drain sausage on paper towels, if necessary. Reserve 1 teaspoon pan drippings and discard remaining pan drippings.5 Over medium heat, cook celery in reserved pan drippings for 2 minutes, add apple and continue to sauté for 2-3 minutes. 6 Remove from heat and stir in reserved sausage, bread crumbs, sage and sugar. 7 When squash is cooked, remove from oven and reduce oven temperature to 350 degrees F. Cool squash until shells can be handled. Scoop out the pulp, leaving a ½-inch shell. Combine the squash pulp with sausage mixture.8 Mound sausage into the squash shells. Top each with 1-tablespoon apple jelly. 9 Return to the 350 degree F oven and bake uncovered until sausage is cooked through, about 25 minutes.
- Source:
- National Turkey Federation
I made this for a lighter lunch on Rosh Hashana, but I used veggie sausage and no jelly. It reheated beautifully and was practically a full meal on it’s own but I did serve it with a fritatta. Everyone loved it. Leftovers were good too.