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Sausage and Apple-Stuffed Squash

Sausage and Apple-Stuffed Squash

If you want a quick and easy dinner, it’s hard to get better than a stir-fry and some roasted vegetables. But if you add just one more step to combine the two, you can get something that looks really put-together and impressive even though it’s barely any more work. That’s what this recipe basically is: take a very basic stir-fry with sausage and vegetables, and then put it inside some roasted squash to mix the flavors and automatically up the presentation value.

You have a lot of room here to play around with the precise ingredients – pick your favorite type of sausage, and use whatever apples you can get in season and fresh. If you have access to a U-pick orchard, this would be one way to start using the harvest (or an excuse to go out and play around picking apples).

With this recipe, you don’t really need a side dish, since there are already plenty of vegetables in the stuffing, and in the squash itself. It would be a great recipe to try out now and then hang onto for Thanksgiving, or just stick it in your rotation for the days that call for something seasonal that won’t be a huge challenge to cook.

Sausage and Apple-Stuffed Squash Recipe

Servings SERVES: 4Preparation time PREP: 20 min.Cooking time COOK: 1 h.

Notice

Protein: 21g / %

Carbs: 47g / %

Fat: 27g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 1 lb. sausages, casings removed;
  • 2 apples, cored and chopped;
  • 1 onion, finely chopped;
  • 1 celery stalk, finely chopped;
  • 4 oz. mushrooms, chopped;
  • 1 egg, beaten;
  • 2 acorn squash, halved and seeded;
  • 2 cloves garlic, minced;
  • 1/2 tsp. ground sage;
  • 1/2 tsp. ground cinnamon;
  • 2 tbsp. olive oil;
  • Cooking fat;
  • Sea salt and freshly ground black pepper;

Stuffed Squash preparationPreparation

  1. Preheat your oven to 400 F.
  2. Brush the inside of the acorn squash with olive oil and season to taste with salt and pepper.
  3. Place the squash on a baking sheet, cut side up, and roast for 30 minutes, until the flesh is fork-tender.
  4. Melt some cooking fat in a skillet placed over a medium-high heat.
  5. Cook the sausage until browned and set aside.
  6. Add the onions, celery, garlic, and mushrooms to the skillet, and cook for 3 to 5 minutes.
  7. Add the apples and season with salt and pepper to taste. Sprinkle the mixture with cinnamon and sage, and cook for another 2 minutes.
  8. Combine the meat, the apple mixture, and the beaten egg, and mix well.
  9. Divide the stuffing evenly among the squash halves.
  10. Place the squash back in the oven for another 15 minutes.