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Roasted Acorn Squash with Apple-y Sausage
- Makes: 4 servings
- Prep 15 mins
- Roast 1 hr to 1 hr
Ingredients
-
2
medium acorn squash (1 1/2 to 2 pounds each)
-
Olive oil
-
Salt
-
Freshly ground black pepper
-
12
ounces
bulk pork sausage
-
1/2
cup
chopped onion (1 medium)
-
1/2
cup
chopped celery (1 stalk)
-
1
cup
chopped, firm-sweet apples (such as, Golden Russet, McIntosh, Golden Delicious, Honeycrisp, Braeburn, Ginger Gold, Pink Lady, and/or Cameo) (1 medium)
-
1
egg, lightly beaten
-
1/2
cup
sour cream
-
1
ounce
white cheddar cheese, shredded (1/4 cup)
-
2
tablespoons
snipped fresh parsley
Directions
- Cut squash in half lengthwise from stem end to the blossom end. Using a large spoon, scoop out and discard seeds. Line a 13x9x2-inch baking pan with foil. Brush inside of squash halves with olive oil. Sprinkle with salt and black pepper. Arrange squash halves, cut sides down, in prepared pan.
- Roast, uncovered, in a 350 degrees F oven for 45 minutes. Remove from oven. Turn squash halves cut side up; set aside.
- Meanwhile, for filling: In a large skillet, cook sausage, onion and celery over medium-high heat until sausage is brown, using a wooden spoon to break up meat as it cooks. Add apple; cook for 3 minutes more, stirring occasionally. Drain off fat.
- In a small bowl, combine egg and sour cream. Stir sour cream mixture into sausage mixture. Fill squash halves with sausage mixture.
- Roast, uncovered, in a 350 degrees F oven for 20 to 25 minutes more or until squash is tender. Remove from oven. Sprinkle each with cheese and parsley.
Nutrition Facts
(Roasted Acorn Squash with Apple-y Sausage)
Servings Per Recipe 4, sat. fat (g) 12, chol. (mg) 128, Fat, total (g) 35, vit. C (mg) 44, carb. (g) 44, Riboflavin (mg) 0, Thiamin (mg) 1, Folate (µg) 81, calcium (mg) 222, Potassium (mg) 1554, Niacin (mg) 7, iron (mg) 4, Pyridoxine (Vit. B6) (mg) 1, vit. A (IU) 1749, sodium (mg) 793, sugar (g) 6, fiber (g) 6, Polyunsaturated fat (g) 4, Monosaturated fat (g) 15, cal. (kcal) 545, pro. (g) 20, Cobalamin (Vit. B12) (µg) 1