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!!!!
So much of the time, acorn squash recipes are sweet...I wanted hearty and savory.
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.
And it was still fantastic!!!
I can only imagine how much more wonderful it would have been WITH yummy mushrooms!
Don't ya just want to go out and buy some pumpkins right now?
Or set a fall table?
HEY! I have those gold goblets, I literally just noticed that as I was typing this!
Well step on up,
come on in...
and let's get started on this lovely fall acorn squash dish I made last night.
mood enhancing dish.
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?
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.
So anyway, melt your butter and mix the garlic salt and sage together. By the way, this smells heavenly!
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?
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?
Now brush that yummy herbed melted butter on the squash.
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.
So while the turkey sausage is browning,
chop up the apples, onions, celery and parsley.
Well the recipe says to remove the sausage from the pan and throw the onions and celery in.
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.
Anyway, throw your apples in....
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??
And add in the egg and parsley.
It's beginning to smell like Fall around here!!!
So take the cooked acorn squash out of the oven....
And stuff these suckers up, mound them up with this delicious savory dressing!!
Oh hello Cooked. Gorgeous. Deliciousness!
I think you'll do for a hearty, savory, fall meal!!!
Especially with some fresh grated Parmesan on top!
Aren't they just too cute?!!?
Overflowing with a Pre-Thanksgiving feel and flavor.
OH go ahead,
take a bite already!
You know you want to!
Okay, here's the recipe!
Sausage and Apple Stuffed Acorn Squash
From www.food.com recipe posted by Kaarin
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
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.
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!