Sausage and Apple Stuffed Acorn Squash
We Love Sausage
1 hour 25 minutes
James from Sip & Feast
Fall comfort food at its best! This sausage and apple stuffed acorn squash recipe checks off all the right boxes with a buttery sage and pecorino cheese stuffing.
2 medium Acorn Squash
1 pound Sweet Italian Sausage (casing removed)
3 medium Granny Smith apples (chopped)
3/4 cup Pecorino Romano (grated)
1/4 cup Olive Oil
6 Tbsp. Unsalted Butter
3/4 cup Italian Seasoned Breadcrumbs
2 cups Low Sodium Chicken Stock
1/2 tsp Kosher Salt
1 tsp Black Pepper
1 Tbsp Fresh Sage (chopped)
Turn oven on to 400 F and place rack in the middle. Cut acorn squash in half and scoop out the seeds with a metal spoon. Season squash with 2 Tbsp of Olive Oil, 1/2 tsp of Salt, and 1/4 tsp of pepper. Turn squash cut side down on sheet pan and bake in the oven for 35-40 minutes until tender.
Remove sausage from its casing and saute in a large pan with 2 tablespoons of olive oil on medium heat for 10-15 minutes until browned and cooked through.
Add the chopped sage, 3/4 tsp of black pepper, and the 2 cups of chicken stock to the pan. Scrape off brown bits from the bottom of the pan with a wooden spoon and cook for 1 minute.
Add the 2 cups of chopped apples and 2 Tbsp of butter to the pan. Cook for 3 minutes to coat the apples and melt the butter.
Add 1/2 cup pecorino and 3/4 cup of breadcrumbs to the pan and thoroughly mix to incorporate.
Remove acorn squash from the oven and turn them cup side up for stuffing. Stuff the squash, mounding it higher than the edge. Place 1 Tbsp of butter on each squash half. Cover lightly with foil and return to the over 35-40 minutes more of baking. Any remaining stuffing can be placed in a baking pan and cooked alongside the squash.
Remove and test that the squash is fork-tender. If not, return to the oven for 10 more minutes. When tender, sprinkle the last 1/4 cup pecorino onto the 4 halves and serve. ENJOY!
* The acorn squash cooks quicker cut-side down because of the steaming action.
* Acorn Squash skin is fully edible