United States-Midwest | Vegetables | Sausage | Winter Squash | Fall | Winter

Sausage-stuffed Acorn Squash

(United States-Midwest)

Yield: 4 servings


INGREDIENTS PREP AMOUNT
Acorn squash halved vertically 2 each
 
Oil or butter 2-3 Tbsp
Celery chopped 1 stalk
Onion chopped 1/2 each
Sausage, fresh casing removed 1 lb
Apple peeled, cored, diced 1 each
Thyme, dried or fresh crumbled or minced 1 tsp or 1 Tbsp
Sage, dried or fresh crumbled or minced 1/2 tsp or 2 tsp
Salt & pepper to taste
 
Breadcrumbs 1/2 cup
Egg beaten 1 each
Sour cream   1/4 cup
     
Cheddar cheese (opt.) grated 1 cup

METHOD

Basic Steps:  Bake → Sauté → Mix → Stuff → Bake → Gratinée
  1. Preheat oven to 350°. Place squash halves, cut side down, in a baking dish. Add enough water to dish to come 1/2" up side of squash. Place baking dish in oven and bake squash 25-35 minutes, till soft.
  2. While squash is baking, heat oil over medium heat in a skillet. Add celery and onions and sauté till onions are translucent. Add sausage and sauté, breaking it up, until all pink is gone.
  3. Add apple, and seasonings. Stir to heat through, about 3-5 minutes. Taste and adjust for seasoning. Remove from heat and allow to cool somewhat.
  4. Remove squash from the oven and cool. Scrape flesh out of squash into a large bowl. Reserve the shells. Mash the squash flesh with a fork or spoon. Add the sausage mixture, breadcrumbs, egg and sour cream. Mix all well. Add a little water if needed to moisten the stuffing.
  5. Place the stuffing in the squash shells. Put the shells back in the baking dish without the added water. Bake at 350° for 20-25 minutes.
  6. During the last 5 minutes of baking time, top each squash with some cheddar cheese and return to the oven to melt.

VARIATIONS

  • Use any type of fresh, uncooked sausage you like. If you want to use a pre-cooked sausage, just dice it and add it with the apple.

NOTES

  • This recipe is especially good on a chilly evening in the late fall.