This is the perfect dish for when you're craving something savory. I can't say enough about how perfect the sausage, apples, and squash flavors meld together. It will be a hit with your family and friends, and is a perfect entree for dinner parties. I highly suggest doubling the recipe for leftovers during the week or for lunch. You can thank me later.
5 Acorn Squash, halved
1/4 c. butter, melted
Salt & Pepper
1 1/2 lb Ground Sausage
1 Large Onion, finely chopped
2 Large Celery Stalks, finely chopped
2 Honeycrisp Apples, diced
1 Tbsp sage, divided
1 cup Panko Flakes (Japanese Bread Crumbs)
1 cup Parmasean Cheese, divided
Preheat oven to 400 degrees.
Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half.
Spoon out seeds.
Melt butter and 1/2 tsp of sage into a small pot
Brush melted sage butter inside and on top of Acorn Squash.
Sprinkle Salt and Pepper over Acorn Squash to taste.
Bake for 40 minutes to an hour depending on size of your squash until tender and you can pierce with a fork, but still holding it's shape.
While the squash is baking begin sautéing the sausage for about 5 minutes, drain and pat dry with a paper towel to remove as much grease as possible, but don't discard grease in the pan.
Using the grease from the sausage add your onions and celery to the pan and sauté for another 2-3 minutes until it starts to brown. (add olive oil if necessary)
Add diced apples and sauté for another 2 minutes or until softened.
Stir in remaining sage and panko flakes.
Add ¾ cup parmesan cheese and stir until cheese begins to melt. Set aside.
Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled.
Return to the oven and bake an additional 15-20 minutes depending on size of squash.
Remove from oven and top with remaining parmesan cheese.