Apple and Sage Sausage in Acorn Squash
Ingredients:
2 small acorn squashes, or 1 large
1/2 onion, minced
2 stalks celery, chopped
1 tablespoon olive oil
1 tablespoon sage
1 teaspoon each - salt, pepper, fresh rosemary
3 cloves garlic, chopped
1/2 lb sausage
1 apple, chopped
1 cup seasoned breadcrumbs
1/2 cup parmesan cheese (optional)
Next, take a sharp knife and carefully cut off the very top and bottom of each squash to create a flat base on each side. Take care not to cut into the center cavity. Slice the squash in half and scrape out the seeds to create a basin for the stuffing. Drizzle each squash half with olive oil, salt, and pepper. Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until squash is fork tender. While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary and Sage. 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 the squash has finished roasting (when squash is fork tender) remove from oven and fill each basin with prepared stuffing mixture. Return your dish to the oven for 20 minutes - adding a sprinkle of seasoned breadcrumbs to the top for the final 5 minutes.
Enjoy!