Sprinkle Salt and Pepper over Acorn Squash to taste.Brush olive oil inside and on top of Acorn Squash.Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half.
#Sausage apple stuffed acorn squash full#
Remember how I said we like trying new things since we don’t have the traditional Thanksgiving being away from family? Well today I’m going to share an appetizer recipe that is not only gorgeous, but packed full of flavor! This Sausage and Apple Stuffed Acorn Squash is the perfect dish to make or take to a friends house! An exciting thing about having friends over is the appetizers that are served. One year we had our super sweet neighbors over and our kids really enjoyed having visitors over. One way we can do that is by having a “friendsgiving” and inviting our friends over to celebrate. Thanksgiving is right around the corner and the preparations are in full swing starting with my Sausage and Apple Stuffed Acorn Squash! For the last few years we have been away from family during the holidays and decided to spend our holidays together making new traditions and trying new things. You can add shredded Swiss cheese and parsley to dress things up a bit if you like.Jump to Recipe These Sausage and Apple Stuffed Acorn Squash are the perfect appetizer for the holidays or get together, sure to leave your taste buds singing!
Place in baking pan, add an inch of water in the bottom and bake at 400 for 25 minutes until the filling is set and somewhat brown on top. You can begin stuffing the squash, mounding it up in the middle somewhat. I do two or three halves at a time to speed things up a bit. J If you try that, check several times during the last ten minutes so you can remove when done and before overdone! Buying larger/smaller squash also makes a difference in the number of servings.īy now the first set of squash have been through the microwave. Wheels says I can also just bake the stuffing in a pan for them to eat on the side – but I haven’t done that either. I have not tried freezing the stuffed squash but I have frozen the other half of the filling to thaw and use later with no problems. You can go ahead and stuff, then bake the other stuffed squash to refrigerate and warm for eating later if you like. I have to tell you – we only eat two squash (four halves) at a meal. Add the bread crumbs, and adjust the seasoning to your liking, if needed. Drain the sausage when done and add to the chopped ingredients while hot. I don’t peel the apples – although you can if you prefer – and like to use one red and one yellow apple. The flavor will depend on the flavor of sausage you use. I just chop and mix the apple and veggie ingredients together while the sausage browns. The filling goes together quickly while you are microwaving the squash. Just like they are after baking for an hour.
I could push a dinner fork into the squash with only slight resistance in other words. I added a thin pat of butter, a couple of shakes of salt and a half teaspoon or so of brown sugar to the cleaned halves, returned them to the microwave for three minutes. But once I found how tender the microwaved squash became with only two minutes in the microwave, I couldn’t stop there. The original stuffed recipe called for baking the squash for an hour before adding the stuffing. A breeze compared to cutting and cleaning a raw squash!!! The sorta cooked innards will scoop out cleanly. The softened squash will be tender enough that it cuts easily. Place the pierced squash in the microwave and cook for two minutes on high. Pierce the squash all the way around along the line you will use to cut the squash in half. Find a sharp fork, preferably a two or three pronged cooking fork. And then I found a tip that rocked my acorn squash fixin’ world. Finally I got brave and kicked it up a notch with this really good recipe for apple sausage stuffed acorn squash. But, with enough butter, acorn squash was a nice addition to a meal a couple of times in the fall. It was hard to cut before cooking – a feat of strength and sharp knife and messy to scoop out the seeds. Cut it in half, scoop out the seeds and bake about an hour until tender, with or without butter in the middle. W heels loves acorn squash but I only knew one way of preparing it.
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