Sausage, Apple, and Sage Stuffed Acorn Squash

• 2 medium acorn squashes
• 1 lb bulk sage sausage
• 1 medium apple, diced
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/4 cup fresh sage leaves, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup chicken broth
• Optional garnish: fresh parsley

Steps

1. 1 Preheat oven to 375°F. Halve acorn squashes lengthwise and scoop out seeds.
2. 2 In a large skillet, cook sausage over medium heat until browned, about 8 minutes.
3. 3 Add onion and garlic to the skillet, cooking until softened.
4. 4 Stir in apple, sage, salt, and pepper; cook for another 5 minutes.
5. 5 If mixture is too dry, add chicken broth to moisten.
6. 6 Brush squash halves with olive oil and place cut side up on a baking sheet.
7. 7 Stuff each squash half generously with the sausage mixture.
8. 8 Bake for 40-45 minutes, until squash is tender.
9. 9 Garnish with fresh parsley if desired, and serve.

Equipment

• Baking sheet
• Skillet
• Knife and cutting board

Variations

• For a vegan option, substitute plant-based sausage and use vegetable broth.
• Add dried cranberries for a touch of sweetness.

Substitutions

• If sage sausage isn't available, use regular sausage and add extra fresh sage to the filling.

Pairings

• Pairs well with a crisp white wine or a seasonal ale.
• A drizzle of balsamic glaze adds an elegant touch.

Nutrition

Tips

• For a smokier flavor, use smoked sausage.
• To save time, you can use pre-chopped onions and garlic.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Pair with a simple green salad.
• Serve alongside roasted Brussels sprouts for a hearty meal.

FAQ