Sausage Apple Acorn Squash (Printable Version)
# What You'll Need:
→ Squash
01 -
2 medium acorn squash, halved and seeds removed
→ Filling
02 -
300 g sweet Italian sausage, casings removed
03 -
1 tablespoon extra-virgin olive oil
04 -
1 small yellow onion, finely chopped
05 -
2 garlic cloves, minced
06 -
2 celery stalks, diced
07 -
1 medium firm apple, chopped, peel on
08 -
60 g fresh kale, chopped
09 -
1 teaspoon fresh thyme leaves, chopped (or 0.5 teaspoon dried thyme)
10 -
0.5 teaspoon rosemary, chopped
11 -
0.5 teaspoon sage, chopped
12 -
0.75 teaspoon fine sea salt, to taste
13 -
0.5 teaspoon black pepper, to taste
→ Toppings
14 -
60 g feta cheese, crumbled
15 -
30 g pecans or walnuts, roughly chopped
# Step-by-Step Directions:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper. Place acorn squash halves cut side down and bake for 20 minutes until fork-tender.
02 -
In a large skillet over medium heat, crumble and brown Italian sausage until cooked through. Remove using a slotted spoon and set aside.
03 -
Add olive oil to the same skillet. Sauté chopped onion for 2-3 minutes until translucent. Stir in garlic and cook for 30 seconds more.
04 -
Add celery, apple, kale, thyme, rosemary, sage, salt, and pepper to onions. Sauté for 4-5 minutes until softened. Return cooked sausage to skillet and combine thoroughly.
05 -
Remove roasted squash from oven. Scoop out most of the flesh, leaving a thin layer to maintain structure. Chop extracted squash flesh and mix into the sausage filling. Taste and adjust seasoning as needed.
06 -
Fill each squash half generously with sausage mixture. Return to oven and bake for 15 minutes.
07 -
Remove from oven. Sprinkle each squash half with crumbled feta and chopped nuts. Bake 5 minutes more until cheese is melted and nuts are slightly toasted.
08 -
Plate and serve hot. Garnish with fresh herbs if desired.
# Helpful Notes:
01 -
Choose firm, heavy acorn squash for best texture and flavor.
02 -
Substitute spicy Italian sausage for added heat, or use a vegetarian sausage for a meat-free version.
03 -
Allow stuffed squash to rest for 5 minutes before serving for easier handling and improved flavor.