Description
Enjoy a warm and comforting stuffed acorn squash filled with sausage and apples.
Ingredients
Scale
- 2 acorn squash, halved and seeded
- 1 tablespoon olive oil
- 1 pound Italian sausage, removed from casing
- 1 onion, chopped
- 2 apples, peeled and diced
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Brush acorn squash halves with olive oil and season with salt and pepper.
- Place squash cut-side up on a baking sheet and bake for 45 minutes, or until tender.
- While squash is baking, cook sausage in a large skillet over medium heat until browned. Drain any excess grease.
- Add onion and apples to the skillet and cook until softened, about 5 minutes.
- Stir in cranberries, pecans, maple syrup, and cinnamon. Season with salt and pepper.
- Remove squash from oven and fill each half with the sausage mixture.
- Return to oven and bake for 10 minutes, or until heated through.
- Serve warm.
Notes
- You can use different types of sausage, such as sweet or spicy.
- Add other vegetables to the filling, such as celery or carrots.
- Top with grated cheese before baking for extra flavor.
Nutrition
- Serving Size: 1/2 squash
- Calories: 450
- Sugar: 25g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 50mg