Twice Baked Acorn Squash with Sausage and Apple
Prep Time
Cook Time
Total Time
Author: Talia
Yield: 4 servings
Ingredients
- 2 acorn squash
- 2 tablespoons butter, ghee or coconut oil, melted
- 1 teaspoon dried sage, divided
- 1 large (or 2 small) clove of garlic, minced
- 1 tablespoon olive oil
- 1 lb sausage links (meat removed from casings) or ground pork/beef
- ½ onion, diced
- 1 celery stalk, diced
- 1 apple, peeled and diced
- 4 oz mushrooms, diced
- 1 cup panko breadcrumbs (see Notes for GF suggestions)
- ¼ cup cheddar cheese, shredded (see Notes for DF suggestions)
- 1 egg, beaten
- salt & pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- Slice acorn squash in half, end to end (carefully, as the stem is very hard!) and remove the seeds - though I suggest saving them to roast! I also like to slice a notch off the bottom so that the squash stands upright on its own (see photo in post above for example).
- Combine melted butter, garlic and ½ teaspoon of sage in a small bowl. Using a pastry brush (or spoon... or your fingers, if you're desperate), brush all over the cut side of the squash.
- Bake 50-60 minutes, or until tender when pierced with a fork.
- While the squash are baking, heat olive oil in a large skillet over medium heat. Brown your meat (roughly 5-10 min) and then remove to a plate lined with a paper towel.
- Add the onion, celery, apple and mushrooms back into the skillet (no additional oil should be needed) and saute for about 5 minutes, until soft.
- Return meat to skillet. Remove from heat and add in the other ½ teaspoon of sage, plus salt and pepper to taste. Add in panko and cheddar cheese, and mix well; add in egg and combine fully.
- Divide mixture evenly between the four halves of acorn squash. Return to oven and bake for another 15-20 minutes.
Notes / Variations
I've tried this recipe using both ground chicken and ground turkey, but find that each become rather dry by the end of the cooking process. Instead, I'd suggest using sausages straight out of their casings or ground pork/beef.
Also, I'm not a huge mushroom person (actually, I despise them), but find that I can't really pick out their flavor or texture too much - instead, I think they just add more depth to the recipe. Feel free to omit, but keep in mind that you may need to add some oil or other liquid (perhaps chicken stock) to the skillet when sauteing the apples, celery and onions, since the mushrooms would otherwise have been providing that liquid.
GLUTEN FREE: use a GF brand of panko breadcrumbs - my favorite is Aleia's, which can be found at your local Stop & Shop or Whole Foods
DAIRY FREE: we always have Cabot cheese on hand, since it's naturally lactose-free
Recipe From: Prevention RD | Sausage and Apple-Stuffed Acorn Squash
Also, I'm not a huge mushroom person (actually, I despise them), but find that I can't really pick out their flavor or texture too much - instead, I think they just add more depth to the recipe. Feel free to omit, but keep in mind that you may need to add some oil or other liquid (perhaps chicken stock) to the skillet when sauteing the apples, celery and onions, since the mushrooms would otherwise have been providing that liquid.
GLUTEN FREE: use a GF brand of panko breadcrumbs - my favorite is Aleia's, which can be found at your local Stop & Shop or Whole Foods
DAIRY FREE: we always have Cabot cheese on hand, since it's naturally lactose-free
Recipe From: Prevention RD | Sausage and Apple-Stuffed Acorn Squash
Nutrition Information
Serving Size: ½ acorn squash Calories: 321 Fat: 18.5g Carbohydrates: 33.8g Sugar: 4.8g Sodium: 207mg Fiber: 5g Protein: 9.1g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/twice-baked-acorn-squash-with-sausage-and-apple/