Has any of your loved ones ever found an idea for dinner that you thought you would hate? Rachael found this stuff acorn squash recipe, and I remember thinking “I’m gonna hate this, but we’ll make it for her”. I must say that I was pleasantly surprised! This is a rich blend of flavor that speaks to the fall weather, and warms the house.
This is a meal that can be done within an hour, and will impress any guest. I know we like to pull this out at the first signs of fall. It is like our date night meal without leaving the house. Everyone needs to release that inner hermit from time to time. =D
Acorn squash has its own meaty, butter, and stringy taste and texture. When mixed with onions, sage, and Italian sausage the taste levels up to boss level. It creates a divide, because you don’t want just a bite of one component of the dish, you want the whole thing. I know that I always try to find those perfect little bites of all the ingredients stuck to my fork. Once you try this dish, you’ll be kicking yourself for not buying more to double it.
Now this is a very simple dish, but does take some time.
Cooking the squash itself is very easy, chop off the top and the bottom so the squash is level, and cut in half. They do have seeds that will need to be scraped out. Be careful not to poke a hole through the bottom. Thats why its important to not cut off too much. I get this ready while im pre heating the oven. I also start dicing the apples, onions, and celery while I wait for the oven to preheat.
At this point you will need a large skillet to start cooking the mild Italian sausage. Once sausage is done, remove and start to soften and brown the onions and celery. Adding the apples until they’re soften, and finishing it off with the panko, sage, and cheese.
I would just eat this by itself!
Rachael took the time to slice and dice all those up. Teamwork makes the Dream work, after all.
Anyways, after the squashes are fork tender add that lovely mixture to the center, and let it melt, and marry for a little while longer. Then enjoy, also letting yourself kick your own butt because you didn’t find this earlier.
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
3 Acorn Squash
1 lb Ground Sausage
1 Small Onion, chopped
2 Large Celery Stalks, chopped
2 Apples, diced
½ tsp Fresh Sage
1 cup Panko Bread Crumbs
1 cup Parmesan Cheese, divided
Salt & Pepper to taste
Preheat oven to 400 degrees.
Using a knife cut off each end of the acorn squash leveling them, and removing as little as possible, then cut in half.
Scoop out seeds. Brush olive oil inside and on top of Acorn Squash.
Sprinkle Salt and Pepper over Acorn Squash to taste.
Bake for 40 minutes or until tender and you can pierce with a fork.
While that’s baking, start cooking the sausage for about 5 minutes. Remove sausage from the pan, and drain as much grease as possible from the sausages, but don’t discard grease in the pan.
Using the grease from the sausage place your onions and celery in the pan and cook until it starts to brown.
Add apples and cook until softened.
Stir in sage and bread crumbs.
Add about ¾ cup parmesan cheese and stir until cheese begins to melt,then set aside.
Once squash has finished baking, spoon in meat mixture until the squash is stuffed.
Return to the oven and bake for 15-20 minutes.
Remove from oven and top with the rest of the parmesan cheese.