SAUSAGE AND ACORN SQUASH – December 3 – Tomato and Winter Squash Month

Serves 4


  • 2 acorn squash, halved and seeds removed
  • 2 tablespoons olive oil
  • 1 teaspoon plus ½ teaspoon salt
  • ½ teaspoon plus ½ teaspoon black pepper
  • 1 pound pork sausage (Sage preferred, or regular)
  • ½ yellow onion, diced
  • 1 rib celery, diced
  • 2 cloves garlic, minced
  • 1 red apple, cored and diced
  • 1 cup panko breadcrumbs
  • ½ cup plus ½ cup Parmesan cheese


  1. Preheat oven to 400 degrees Fahrenheit
  2. On a baking sheet covered with aluminum foil place the acorn squash, cut side up.  Sprinkle with the olive oil, 1 teaspoon salt, and ½ teaspoon pepper.  Bake for 45-50 minutes, until the acorn squash is tender
  3. In a frying pan over medium-high heat cook the sausage until it is done.  Using a slotted spoon remove the sausage but leave the grease
  4. Reduce the heat to medium and add the onion, celery and apple. Cook for 3 minutes.  Add the garlic and cook for an additional minute
  5. In a large bowl add the sausage, onion mixture, ½ teaspoon salt, ½ teaspoon pepper, breadcrumbs and ½ cup Parmesan cheese.  Mix together
  6. Stuff the sausage mixture in the acorn squash.  Sprinkle the remaining Parmesan cheese
  7. Bake for an additional 20 minutes

Tomorrow: December is Root Vegetables and Exotic Fruits Month.  Tomorrow’s recipe will include Root Vegetables.

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