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Stuffed Acorn Squash

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Course Main Course

Equipment

  • dutch oven

Ingredients
  

  • 3 acorn squash
  • 3 tablespoons olive oil
  • 1 pound mild Italian sausage
  • 1 small yellow onion diced
  • 1 apple skin peeled, core removed, diced (1 1/2 cup)
  • 4 cloves garlic minced
  • 3 ribs celery diced
  • 1 tablespoon fresh sage chopped
  • 2 teaspoons fresh thyme leaves
  • ⅓ cup Italian panko bread crumbs
  • ⅓ cup freshly grated parmesan
  • kosher salt to taste
  • freshly ground black pepper to taste
  • ¼ teaspoon red pepper flakes

Instructions
 

Acorn Squash

  • Preheat oven to 400 degrees F.
  • Using a sharp chef's knife, carefully cut the acorn squash in half. Cut a flat spot on the bottom so the acorn squash does not roll around while roasting. Using a spoon, scoop out the seeds and stringy pulp, and discard. Be careful not to scoop too far through the bottom or it will cause a hole and the stuffing will later fall out.
  • Brush olive oil evenly onto the squash. Sprinkle a pinch of kosher salt and black pepper onto each squash to season.
  • Roast for 30 minutes until you can just pierce with a fork (it will be going back into the oven with the stuffing to finish cooking through).

Stuffing

  • While the acorn squash is roasting, in a dutch oven over medium/high heat, add in the 3 tablespoons of olive oil and the Italian sausage. Fully cook the sausage through, about 8 minutes. Using a slotted spoon, remove the sausage and leave the oils/small bits in the pan. Set the sausage aside.
  • Lower the heat to medium, add in the diced onion and celery, sauté for 4 minutes until they begin to soften. Add in the apples, sage, thyme, garlic, a pinch of kosher salt, fresh ground black pepper, and crushed red pepper flakes. Sauté for 4 minutes. Return the sausage back into the dutch oven with the vegetables and stir to combine. Allow flavors to meld for 3 minutes.
  • Using a spoon, evenly add the stuffing into the acorn squashes.
  • In a small bowl, mix together the panko bread crumbs and parmesan cheese. Sprinkle over the top of each acorn squash.
  • Place the stuffed squashes into the oven for 15 minutes. The breadcrumbs/parmesan should be toasted brown. Remove from the oven and serve.