One Of The Best Things I Ever Ate! Turkey Sausage And Apple Stuffed Acorn Squash

Fall is coming and my life is complete cuz I found the
PERFECT FALL
COMFORT MEAL!

Please allow me to introduce you to...





Sausage and Apple Stuffed Acorn Squash!!!

Now tell me this plate doesn't look like a
caaaauuuuuute little edible autumn flower
has fallen on it!!!!

And this is a SAVORY, not SWEET dish.
So much of the time, acorn squash recipes are sweet...I wanted hearty and savory.

Who would think these little cuties could be stuffed with such deliciousness????

I have no idea why these are so good, but the taste is so comfy flavored, so fall-like.

Maybe that's because I used Turkey Sausage instead of regular sausage.

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And here's the real kicker.....the recipe calls for mushrooms but Tim doesn't like mushrooms so I begrudgingly left them out.
And it was still fantastic!!!
I can only imagine how much more wonderful it would have been WITH yummy mushrooms!

So anyway.....

Fall
is here!!!

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Country Living Magazine

Don't ya just want to go out and buy some pumpkins right now?

And streamers?

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Country Living Magazine again.

Or set a fall table?

HEY! I have those gold goblets, I literally just noticed that as I was typing this!




Cool.

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I think this image is from Country Living, I'm not completely sure though.

Well step on up,

come on in...

and let's get started on this lovely fall acorn squash dish I made last night.

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So these are the fixins for this blanket-hugging, candlelight, fireplace,
mood enhancing dish.

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I grabbed my apples off the dining room table.

Disregard the fact that there's a cat on the table.

Makes ya wanna eat at my house, doesn't it?

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By the way, this spice...the garlic salt...


the most random of recipes will call for this.

I never had Garlic Salt in the spice cabinet but just out of the blue, recipes will require it as an ingredient, so I keep it stocked now.

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So anyway, melt your butter and mix the garlic salt and sage together.  By the way, this smells heavenly!

Now cut your acorns in half.
Now you wanna know how stoooopid I am??
I was gonna cut the squash lengthwise but then caught myself and I stood there at the counter debating for five freaking minutes how to get them cut like a flower.

Q: Who's stupid?

A. Moi.

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And clean out the seeds and pulp.

OH!! I forgot!
I can.not.believe how easy acorn squash cuts!  Also! The seeds and pulp come out slick!

Don't they look like pretty flowers though?

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Now brush that yummy herbed melted butter on the squash.

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Salt and pepper these babies up!

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And throw them in a 400 degree oven for about 45 minutes or so, until they are tender but definitely NOT mushy.

While the squash is in the oven, throw the turkey sausage in the pan.

Now the recipe calls for regular pork sausage but I like to use a leaner, healthier meat, that's why I used turkey sausage.
I save regular pork for DELICIOUS baby rack ribs  but that's another post for another day.

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So while the turkey sausage is browning,

chop up the apples, onions, celery and parsley.

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Okay, so the turkey sausage is browned right?

Well the recipe says to remove the sausage from the pan and throw the onions and celery in.

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So of course I do NOT read the directions good cuz I am, remember....remember... remember?
I am stoopid!
And I throw the celery and onion in to saute WITH the meat that's already cooked!!

So I tried to pick all the veggies out but then said screw it and just added more olive oil into the mix.

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And it was fine. For the most part.

Anyway, throw your apples in....

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Add plenty of salt and pepper....and saute for a couple minutes.


Again, I had to add more olive oil since the meat was in there too.

Doesn't it look delish already though??

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So remove the contents to a bowl and add the bread crumbs.

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And add in the egg and parsley.

Now mix 'er all up....YUM!!!


It's beginning to smell like Fall around here!!!

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So take the cooked acorn squash out of the oven....

Wow, is what I have to say to that!


And stuff these suckers up, mound them up with this delicious savory dressing!!

Hey, now cover these....or do as I did and FORGET TO COVER THEM CAUSE I AM...oh you know the drill...and throw them in the oven for about 20 more minutes.

Oh hello Cooked. Gorgeous. Deliciousness!
!!!!!!!!!!!!!!!!!!!!!!

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By golly,

I think you'll do for a hearty, savory, fall meal!!!

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Especially with some fresh grated Parmesan on top!

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Aren't they just too cute?!!?

Overflowing with a Pre-Thanksgiving feel and flavor. 

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OH go ahead,
take a bite already!
You know you want to!

The sweetness of the squash and apples combined with the savory sausage and vegetables....WOW!!!

Next time Ima include the mushrooms in and see if Tim notices. These must be out of the ballpark great with mushrooms!

Okay, here's the recipe!

Sausage and Apple Stuffed Acorn Squash
From www.food.com recipe posted by Kaarin
Courtesy www.turnkeyqualitycars.com

Ingredients
        2 acorn squash, halved and seeded
        1 tablespoon butter, melted
        1/4 teaspoon garlic salt
        1/4 teaspoon ground sage
        1 lb pork sausage ( regular seasoning)
        1/2 cup onions, finely chopped
        1 celery ribs, finely chopped
        4 ounces mushrooms, chopped
        2 apples, cored and chopped ( macintosh)
        1 cup fine breadcrumbs
        1/2 teaspoon sage
        salt and pepper
        1 eggs beaten
        2 tablespoons fresh parsley, chopped

Directions
    Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
    Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
    Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
    Combine the pork, vegetables, and breadcrumbs in a large bowl.
    Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
    Stir in the egg and parsley.
    Fill the squash halves with stuffing-they should be slightly mounded.
    Return to oven and bake, covered, for 20 more minutes, until the egg is set.
    Garnish as desired with parsley and shredded romano cheese.

Angie’s note:
I used turkey Sausage instead of pork sausage
I used fresh parmesan instead of Romano cause that’s all I had.
I did not add the mushrooms cuz Tim doesn’t like them, but they should definitely be added if you like them!

I am rarely confident about the food I make but I can assure you, you will THANK ME profusely if you make these! 
I would love to hear from anyone who does and what they thought!

Okay, that's all for today kids!
Hope you have a nice, fall-ish day tomorrow...here in Iowa it's only supposed to be 60 degrees. Hmmm, it's beginning to look a lot like....FALL!

Happy Autumn!!!!!!!

Photo is of the Brown University campus where our daughter Sweetness is a grad student...Mike Cohea, photographer.