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Sausage and Apples Stuffed Acorn Squash

Sausage and Apples Stuffed Acorn Squash
Sausage and Apples Stuffed Acorn Squash
Sausage and Apples Stuffed Acorn Squash
Sausage and Apples Stuffed Acorn Squash

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 3 large acorn squash, halved and seeds removed
  • 1 tablespoon vegetable oil
  • 1 pound hot bulk pork sausage
  • 1 medium sweet onion, chopped
  • 1 rib celery, sliced
  • 1 clove garlic, minced
  • 1 large Macintosh apple, cored and chopped
  • 1 teaspoon ground sage
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • ½ teaspoon coarse black pepper

Directions

  1. Heat oven to 400°F. Line a shallow baking pan with aluminum foil. Spray with nonstick cooking spray.
  2. Place squash halves skin-side up in foil-lined pan. Bake 30 to 35 minutes or until squash is fork-tender. Cool 15 minutes.
  3. Peel 1 squash half and cut into ½-inch pieces.
  4. In a large skillet over medium-high, heat oil. Add sausage and cook, stirring frequently, for 5 minutes or until browned. Add onion, celery and garlic. Cook, stirring frequently, 4 minutes or until celery is a lighter color green.
  5. Add chopped squash, apples, sage, salt, thyme, and black pepper to sausage mixture and stir until combined.
  6. Turn squash skin-side down. Divide sausage mixture between squash halves, filling centers of each half.
  7. Bake 25 to 30 minutes or until sausage mixture is heated through.

Serves: 6-8

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