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Acorn Squash with Italian Duck Sausage

Stuffed Acorn Squash with Italian Duck Sausage

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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Servings

2 Servings

Ingredients

  • 2 medium acorn squash halved and seeded
  • Olive oil spray
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • 1 package Pelleh Poultry Italian duck sausage chopped
  • ¾ cup chopped onion
  • ¾ cup chopped celery
  • 2 garlic cloves minced
  • 4 ounces shiitake mushrooms chopped
  • 1 sprig fresh thyme
  • Chopped parsley for garnish

Instructions

  • Preheat oven to 425°F.
  • Spray the cut sides of squash with oil and sprinkle with salt. Place squash face down on a large baking sheet. Bake at 425°F until tender and browned on the edges, 20 to 25 minutes.
  • Meanwhile, in a large sauté pan heat olive oil, then add onion and celery. Cook until celery is soft, 8 to 10 minutes.
  • Add sausage and cook until slightly browned.
  • Add mushrooms, garlic, thyme, and more salt and pepper (if needed) to the pan. Cook, stirring after 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through. Divide (½ cup) between the squash halves. Garnish with parsley.
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