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Sausage Stuffed Acorn Squash
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- #46691
Squash are stuffed with a flavorful blend of sausage, mushrooms, dried fruit, and nuts.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 acorn squash
1 tablespoon olive oil
1/2 cup sausage meat, removed from the casing
1 cup sliced shiitake mushrooms
1/2 cup sliced onion
1/4 cup dried apricots, diced
1/4 cup pine nuts, toasted
1/4 cup maple syrup
2 tablespoons bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried thyme
1 teaspoon dried sage
salt and pepper, to taste
directions
Preheat oven to 350 degrees F.
Heat the olive oil in a small nonstick skillet over medium heat. Add sausage and cook until browned, about 5 minutes. Remove from the pan and coarsely chop, if necessary. Reserve in a bowl.
Add sliced onions to the skillet and cook for about 5 minutes or until tender and golden. Remove and add to the bowl with the sausage.
Add sliced mushrooms to the skillet, which should be pretty dry at this point, and cook until golden brown and tender. Remove and add to the onion sausage mixture.
Combine the sausage, onions and mushrooms, then add the apricots, pine nuts, maple syrup, bread crumbs, Parmesan, thyme and sage. Toss well to coat and season with salt and pepper.
Halve each acorn squash, remove seeds and pulp, and season the four cavities with salt and pepper. If the squash halves do not stand steadily, then cut a small portion of the bottom off to make an even surface area.
Evenly distribute stuffing to each cavity. Pour 1/2 cup water into a baking dish and add the stuffed squash.
Bake at 350 degrees F degrees for 45-60 minutes or until the squash is tender and cooked.
You can reserve the seeds when you remove the pulp from the squash and toast them as you would pumpkin seeds.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 30, 2016
We loved this! I had never cooked with acorn squash before. Boy, are they a hard "nut to crack," so to speak. I tried our sharpest cleaver, a serrated knife, and a lot of elbow grease to finally get these cut in half. Hence the name, I suppose. But they tasted good once cooked and accompanied with the delicious stuffing. I thought the combination of ingredients was a bit odd, dried apricots and shiitake mushrooms, for example. But it came together beautifully. A great autumn recipe!