Sausage and Ap­ple Stuffed Acorn Squash

Canadian Running - - FOOD -

In­gre­di­ents

3 acorn squash, halved Olive oil Salt & pep­per 1 lb. sausage of choice, sliced 1 small onion, finely chopped 2 large cel­ery stalks, finely chopped 2 ap­ples, cored and diced

½ tsp sage 1 cup Panko bread crumbs 1 cup Parme­san cheese, di­vided

Di­rec­tions

1. Pre­heat oven to 400 F. 2. Us­ing a sharp knife cut off each end of the acorn squash re­mov­ing as lit­tle as pos­si­ble, then cut in half and spoon out the seeds. Brush olive oil in­side and on top, then sprin­kle with salt and pep­per to taste. 3. Bake for 40–60 min­utes or un­til ten­der and you can pierce with a fork but it still main­tains its shape. 4. While the squash is bak­ing be­gin sautéing the sausage for about 5 min­utes. Add in onions and cel­ery to the pan and sauté for an­other 2–3 min­utes un­til it starts to brown (add olive oil if nec­es­sary). 5. Add ap­ples and sauté for an­other 2 min­utes or un­til soft­ened, then stir in sage and bread crumbs. 6. Add ¾ cup Parme­san cheese and stir un­til cheese be­gins to melt. Set aside. 7. Once squash has fin­ished bak­ing and reached de­sired ten­der­ness spoon in meat mix­ture un­til the squash is filled. Re­turn to the oven and bake an ad­di­tional 15–20 min­utes de­pend­ing on size of squash. 8. Re­move from oven and top with re­main­ing parme­san cheese.

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