Winter squash, acorn, delicata, and butternut, are available in the fall and last up to a year in a cool, dry place. They are packed full of nutrition and a budget friendly meal option. Stock up and use all winter long.
Stuffed acorn squash is perfect winter meal. For larger, hungrier crowds, add roast chicken or steak!
Fill your squash with apples or cranberries, celery, onion, bread crumbs, sausage, and top with Parmesan cheese. The sweet apple or cranberries are delicious with the sausage. If you like this recipe, try my Gnocci with Butternut Squash.
Stuffed Acorn Squash
Try this delicious cool weather dish! Use apples or cranberries along with your favorite sausage, nuts, celery, breadcrumbs, and onion.
Ingredients
- 3 acorn squash, sliced in half and seeds removed
- 2 or 3 Tb butter or butter
- 1 1/2 pounds pork sausage
- 2 ribs celery, diced
- 1 onion, diced
- 2 -3 tsp salt
- pepper to taste
- 1/3 cup bread crumbs
- 1 apple, peeled and diced
- splash of red wine optional
- 6 - 8 Tb Parmesan cheese
Instructions
- Preheat oven to 400 degrees F.
- Slice acorn squash in half. Remove seeds along with the bottom of the squash so it will sit in your pan evenly.
- Add a tsp or more of olive oil or butter to each half and then salt and pepper liberally. Bake acorn squash for about 40 minutes or until soft.
- Add a couple tsp of olive oil to sauce pan. Add a tsp or more of salt to the pan and saute onion and celery until onion starts to brown.
- Add in sausage and continue cooking until done. When browned, add 1/4 cup red wine if desired.
- Add bread crumbs and apple. Stir a couple of minutes.
- Spoon into acorn squash, add Parmesan cheese and return to oven. Bake 5 additional minutes or until cheese is melted.
Notes
Try with cranberries, brown sugar, walnuts, pecans, etc.
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