Monday, December 3, 2012

Stuffed Acorn Squash

Stuffed Acorn Squash
Mmmmmm.  This hit the spot.

  • Acorn Squash (1 squash - serves 2)
  • Pork Breakfast Sausage (I used about 3/4lb)
  • Onion, diced (About a 1/4 onion, or maybe 1/2 cup)
  • Celery, diced (I used about 1/2 stalk)
  • Apple, diced (1 apple was plenty)
  • Bread Crumbs or Stale Bread cubes (maybe 1 cup or a little more)
  • Rosemary
  • Salt and Pepper
  • Egg
  • Olive Oil
  • Parmesan for topping (optional)
  1. Slice your Squash in half
  2. Brush with olive oil, sprinkle with salt, pepper, and rosemary
  3. Roast cut side up at 400 for 45 min - 1 hour (Or until you can scoop out the flesh)
  4. Brown the sausage, set aside
  5. Sauté onion and celery until translucent, add apples, sauté until soft
  6. Combine sausage, stale bread, onion/apple mixture with more salt and pepper, rosemary
  7. Scoop out the squash halves and add to the sausage mixture
  8. (This is a good time to taste it and adjust seasoning)
  9. Stir one egg into mixture
  10. (Don't taste it anymore!)
  11. Spoon the mix back into the squash halves
  12. Top with bread crumbs, or grated parmesan cheese
  13. Bake for about 15-20 minutes more

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