Apple & Sausage Stuffed Acorn Squash
Recommend pairing with 2019 Rodney Strong Chardonnay, CA
- 2 small-medium acorn squashes
- olive oil to taste
- salt & pepper to taste
- 1 onion, small diced
- 2 stalks celery, small diced
- 2 tablespoons olive oil
- 1 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons fresh rosemary
- 2 tablespoons roasted garlic puree
- ¾ lb maple or apple sausage, casings removed and chopped
- 1 apple, small diced
- 1 cup seasoned panko breadcrumbs
- ½ cup parmesan cheese, plus more for finishing
Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side. Slice the squash in half, scrape out seeds to create individual bowls for the stuffing. Drizzle each squash half with olive oil, salt, and pepper.
Roast in a preheated oven at 400 for 40-50 minutes – or until fork tender.
While squash is roasting – in a large sauté pan over medium heat – heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
Add Garlic and Sausage, until sausage is browned on all sides.
Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
Return to Oven for 20 minutes – adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.