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Sausage Stuffed Acorn Squash

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A hearty and flavorful dish perfect for fall and winter, combining the sweetness of acorn squash with savory sausage and herbs.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 pound Italian sausage (sweet or spicy)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 large apple, chopped (with peels)
  • 1 cup mushrooms, finely chopped
  • 2 tablespoons olive oil
  • 2 teaspoons fresh sage, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds. Place on a baking sheet, cut side up.
  2. Drizzle the squash with olive oil and season with salt and pepper. Roast in the oven for about 30 minutes, or until tender.
  3. While the squash is roasting, cook the Italian sausage in a large skillet over medium-high heat, breaking it up with a spoon, until browned, about 5-7 minutes.
  4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
  5. Add the chopped apple and mushrooms to the skillet. Cook until the apple is tender.
  6. Stir in the chopped sage, thyme, nutmeg, and allspice. Season with salt and pepper to taste.
  7. Once the squash is tender, fill each squash half with the sausage mixture and top with Parmesan cheese.
  8. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Notes

This recipe combines the sweetness of acorn squash with the savory flavors of Italian sausage and herbs, making it perfect for a cozy fall or winter meal. You can adjust the amount of sage and thyme to your liking, and use either sweet or spicy Italian sausage based on your preference.

Nutrition

Find it online: https://www.receipster.com/sausage-stuffed-acorn-squash/

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