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Sausage And Apple Stuffed Squash

Autumn squash sauteed with apples, onions and fresh sage, sprinkled with pecans...absolute heaven. @mostdeliciouslife.com
Print Recipe
Course Brunch, dinner, Entree, Main Course, Vegetables
Servings 4

Ingredients
  

  • 2 squashes, about 2 pounds each **I used acorn squash
  • 1 Tbsp olive oil
  • salt & pepper
  • 1 pound sausage **I use turkey sausage
  • 1 Tbsp olive oil
  • 1 med onion, diced
  • 1 tsp garlic, minced
  • 1 med granny smith apple, peeled and chopped
  • 1 Tbsp fresh sage, chopped
  • ¾ cup dried bread stuffing, seasoned
  • ½ cup chicken broth or stock
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup pecans, chopped

Instructions
 

  • Preheat oven to 400°.
  • Cut squash in half and scoop out seeds.
  • Use a basting brush to spread the inside of each squash with olive oil. Sprinkle with salt and pepper.
  • Turn face down onto a sprayed baking tray. Roast for 30 minutes. Remove from oven and turn over with a metal spatula. Check doneness with a fork...the squash should be quite soft. Return to oven if necessary and continue baking until soft.
    Remove from oven and flip right side up and allow to cool.
  • Turn oven down to 350°.
  • Carefully scoop the squash out of each shell and into a large bowl.
  • Brown sausage. Remove from heat and drain off any oil.
  • Heat 1T olive oil in a separate skillet. Add onion and garlic and sauté about 3 minutes until softened.
  • Add apples and continue cooking and stirring until apples are soft.
    Remove from heat and stir in the sage.
  • Mix in seasoned bread crumbs and chicken stock.
    Salt and pepper to taste.
  • Gently sit the squash shells in a baking dish. Fill each shell, using all of the squash mixture.
  • Cover with foil and bake for 15 minutes.
  • Remove foil, sprinkle with pecans and bake for 5 more minutes.
Keyword acorn squash, apples, autumn cooking, sausage, squash