Sausage Stuffed Acorn Squash
Savory, and sweet with a touch of heat blend perfectly in this sausage and apple stuffed acorn squash.
Servings: 4
Ingredients
- 2 acorn squash halved with seeds removed
- 2 tablespoons butter melted
- 4 tablespoons maple syrup divided
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pound hot Italian sausage
- 1 small onion diced small, about ¾ cup worth
- 3 cloves of garlic minced
- 2 medium apples chopped into ½-inch pieces, about 1½ cups worth
- ¼ teaspoon allspice
- 2 tablespoons fresh Italian parsley chopped
- ½ cup walnuts chopped
Instructions
- Preheat the oven to 400°F. Place the four squash halves in a 9x13 pan. Cut side up, brush with melted butter, and drizzle each squash with ½ tablespoon of maple syrup, season with salt and pepper. Place the pan in the oven and roast for 40 minutes.
- While the squash is baking, brown the sausage in a large skillet. When the sausage is almost cooked, add the onion and garlic. Continue cooking until the onions are tender, about 4-5 minutes.
- Add the apples and allspice, saute just until the apples begin to soften, about 2 minutes. Add the parsley and walnuts. Stir to combine.
- Remove the squash from the oven and fill with the sausage mixture. Reduce the oven temperature to 350°F and continue baking for an additional 20 minutes or until the squash is tender when poked with a fork.
- Drizzle with the remaining maple syrup before serving.
Notes
Mild sausage may be substituted for hot sausage. Simply add ½ teaspoon of red pepper flakes to create a little bit of heat, if desired.
Nutrition
Calories: 741kcal | Carbohydrates: 55g | Protein: 21g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 1031mg | Potassium: 1305mg | Fiber: 7g | Sugar: 23g | Vitamin A: 1188IU | Vitamin C: 36mg | Calcium: 149mg | Iron: 4mg