It’s no secret that side dishes make the meal. So when given the task of coming up with a recipe for a dish that had to include apples as an ingredient, Ms. M naturally thought, vegetable side. It’s a good thing, because it took the prize.
Acorn squash is the perfect vessel for stuffing with both savory or sweet fillings. For this recipe, store bought sausage is used. We like the consistency of Premio brand which can be found in your local Long Island Grocery store or nationwide in the fresh meat section of your market.
Stuffed Acorn Squash with Apples and Sausage
Perfect for your Thanksgiving meal, mid-week go-to dish, or anytime you want to gussy-up your roast, stuffed acorn squash is easy enough to prepare ahead of time and bake off just before serving.
Prepare recipe through step 8. Cover with plastic wrap and refrigerate for up to 2 days.
When ready to prepare the final dish, simply stuff into squash and bake until done.
- 2 acorn squash, washed
- 2 tbs. butter
- 1 Granny Smith apple, diced
- 1/2 sweet onion such as Vidalia, finely chopped
- 1 celery rib, diced
- 1.5 lb pork, turkey or any sausage meat you like. If using links, remove casing
- 1 tbs. olive oil
- 1 c. shredded sharp cheddar cheese, divided
- 1/4 c. chopped almonds, pine nuts, walnuts or pecans
- 1/4 cup golden raisins (optional)
- Salt and pepper, to taste
- Preheat oven to 375’
- Using a sharp knife, carefully cut acorn squash in half along the equator. Remove and discard seeds and stringy bits. Trim 1/8” off off the bottom of each squash to create a “foot”
- Place large, cut side down in baking vessel, adding a small pat of butter, a pinch of salt and pepper to each piece
- Bake for 30 minutes or until the tip of a knife can easily penetrate the skin
- In a saute pan set over medium high heat, add olive oil and crumbled sausage. Cook until the sausage is brown and there is no pink left. Using the back of wooden spoon to break the sausage up in small pieces as you cook the meat. Drain cooked sausage on paper towels and set aside in a clean bowl
- In the same pan that you browned the sausage, discard all but 1 tsp. of oil. Add onions, celery and apples. Season with salt and pepper and cook just until the onions are transluscent and celery and apples are slightly softened
- Add the onion and apple mixture to the reserved sausage
- When the sausage mixture has cooled slightly, add the chopped nuts, 1/2 of your shredded cheese, and optional raisins to the bowl with the filling. Mix well to evenly distribute the ingredients
- Spoon filling in into cooked squash. Top with remaining cheese
- Bake, uncovered for another 15 – 20 minutes until cheese is melted and filling is heated through
See more apple dishes:
Top 5 apple varieties to enjoy everyday
Caramel apple cookies
Apple stuffed crown roast of pork