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SAUSAGE AND ACORN SQUASH – December 3 – Tomato and Winter Squash Month
This is a tasty and savory recipe for a cold night. December is Tomato and Winter Squash Month and Sausage and Acorn Squash is a wonderful combination.
- Prep Time: 5-10 minutes
- Cook Time: 65-70 minutes
- Total Time: 70-80 minutes
- Yield: 4 servings
- Category: Lunch, Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 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
Instructions
- Preheat oven to 400 degrees Fahrenheit
- 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
- Meanwhile, 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
- Reduce the heat to medium and add the onion, celery, and apple. Cook for 3-4 minutes, until the onion is translucent. Add the garlic and cook for an additional minute
- In a large bowl add the sausage, onion mixture, ½ teaspoon salt, ½ teaspoon pepper, breadcrumbs, and ½ cup Parmesan cheese. Mix together
- Stuff the sausage mixture in the acorn squash. Sprinkle the remaining Parmesan cheese
- Bake for an additional 20 minutes
Nutrition
- Serving Size: 4
- Calories: 690
- Sugar: 7.6
- Sodium: 2039
- Fat: 38.5
- Saturated Fat: 11.3
- Carbohydrates: 52
- Fiber: 6.2
- Protein: 35.8
- Cholesterol: 125.7
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