I love fall. It’s announcing the beginning of my most favorite time of year. And of the things I love most are pumpkins and squash. I also secretly wish that I could decorate with them like all those creative, artsy, Pinterest-loving people.
Alas, I cannot. However, if you are so inspired, The French Country Cottage has a “how-to” for the above fall decor. Knock yourself out.
Though I may be horrible at decor, I’d like to say I’m a pretty good cook. And I have found the most amazing recipe for this time of year. Sausage and Apple Stuffed Acorn Squash. It’s savory and utterly delicious. You can even serve it at a dinner party if are so inclined. It’s that easy! And let’s just be honest. How cute would it be to get your own half-squash?!?!
Before we dive straight into the good stuff, I have to be honest with you. I miscounted the number of acorn squash I had and accidentally tripled the recipe. I know. I KNOW. I was in the grocery store and wasn’t looking closely enough at the recipe and thought I needed a lot more than what was called for. Needless to say, an entire container of stuffing for two more batches is currently residing in my freezer. Now that I got that off my chest we can move onto the good stuff.
2 large acorn squash, halved and seeded
2 Tbsp butter, melted
1 clove of garlic, pressed
1/2 tsp ground sage, divided
3/4 lb Italian turkey sausage links, casings removed– We actually used sweet pork sausage and loved it
1/2 cup onion, finely chopped
1 celery rib, finely chopped
4 oz mushrooms, chopped
1 apple, cored and chopped
1 cup panko crumbs
1/4 cup grated Parmesan cheese
salt and pepper
1 egg, beaten
Preheat oven to 400 degrees.
Combine the melted butter, garlic, and 1/4 tsp sage. Brush the inside and outside of each squash with the butter mix. Place the squash on a cookie sheet, cut side up, and roast for 50-60 minutes, or until fork tender.
In a large skillet over medium heat, brown the sausage. When the sausage is browned, remove it from the pan and place on a paper towel lined plate, set aside. To the skillet add the onions, celery, and mushrooms and cook for 3 minutes. Add the apples and cook for another 2 minutes.
Return the sausage to the skillet then remove from heat. Season with 1/4 tsp sage, salt, and pepper. Stir in the panko and Parmesan. Add the egg and stir to combine.
Divide the stuffing evenly among the four squash halves. Return to the oven and bake for another 20 minutes. Yield: 4 servings.
We served it with side salad and rustic bread
Thanks Nicole for the inspiration and delicious recipe. This is definitely a fan favorite in the Ostlie Household!