Wednesday, November 11, 2015

Sausage and Apple Stuffed Squash

Sausage and Apple Stuffed Squash

2 acorn squash
1 onion, chopped
2 stalks celery, chopped
1 T olive oil
1 tsp salt
1 tsp pepper
1 tsp fresh rosemary
3 cloves garlic, minced
1/2 lb pork breakfast sausage
1 apple, chopped
1 c breadcrumbs
1/2 c parmesan cheese

Cut each squash in half lengthwise, and scrape out seeds and innards.  Trim a bit of skin off the opposite side to create a flat base.  Drizzle each half with olive oil and sprinkle with salt and pepper, then roast at 400 degrees for 40-50 min, or until tender.

In the meantime, cook onion, celery, salt, pepper, and rosemary in a frying pan or medium saucepan over medium heat, until onions begin to soften.  Add garlic and sausage, and cook, stirring frequently, until sausage is browned and broken up.  Add apple and cook until slightly softened.  Remove from heat, and stir in breadcrumbs and parmesan.

Once squash has finished roasting, remove from oven and fill each with prepared stuffing mixture. Return to oven for 20 minutes.

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