These Sausage and Apple Stuffed Acorn Squash are the perfect appetizer for the holidays or get together, sure to leave your taste buds singing!
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. One way we can do that is by having a “friendsgiving” and inviting our friends over to celebrate. One year we had our super sweet neighbors over and our kids really enjoyed having visitors over. An exciting thing about having friends over is the appetizers that are served. 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!
So let’s get started on this new Thanksgiving favorite – Stuffed Acorn Squash
- 3 Acorn Squash, halved
- Olive Oil
- Salt & Pepper
- 1 lb Ground Sausage
- 1 Small Onion, finely chopped
- 2 Large Celery Stalks, finely chopped
- 2 Apples, diced
- ½ tsp sage
- 1 cup Panko Bread Crumbs
- 1 cup Parmasean Cheese, divided
- Preheat oven to 400 degrees.
- Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half.
- Spoon out seeds.
- Brush olive oil inside and on top of Acorn Squash.
- Sprinkle Salt and Pepper over Acorn Squash to taste.
- Bake for 40 minutes to an hour depending on size of your squash until tender and you can pierce with a fork, but still holding it's shape.
- While the squash is baking begin sautéing the sausage for about 5 minutes, drain and pat dry with a paper towel to remove as much grease as possible, but don't discard grease in the pan.
- Using the grease from the sausage add your onions and celery to the pan and sauté for another 2-3 minutes until it starts to brown. (add olive oil if necessary)
- Add apples and sauté for another 2 minutes or until softened.
- Stir in sage and bread crumbs.
- Add ¾ cup parmesan cheese and stir until cheese begins to melt. Set aside.
- Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled.
- Return to the oven and bake an additional 15-20 minutes depending on size of squash.
- Remove from oven and top with remaining parmesan cheese.
I hope you enjoy this recipe as much as we have, it’s such a fun little twist for Thanksgiving!