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Sausage Stuffed Acorn Squash

2 small Acorn squash
1 tbsp butter melted
1/4 tsp ground sage
1/4 tsp garlic powder
1 tsp brown sugar
1 lb pork sausage
1 small red onion diced
2 ribs of celery diced
6 mushrooms chopped
1 apple peeled and grated
1 tsp garlic
3 tbsp fresh parsley
1/2 tsp ground sage
1 cup fine breadcrumbs
1 tbsp parmesan cheese
1/2 cup dried cranberries chopped
1/4 cup chopped walnuts
1/2 tsp garlic
1 egg beaten with 1 tsp milk
1/2 tsp salt
1/2 tsp pepper


Cut squash in half and remove the seeds Melt 1 tbsp butter and add sage and garlic powder Paint the inside of the squash with butter mixture and bake in the oven at 350F for 40 mins. If squash looks dry cover with tinfoil to help steam it for 15 mins Fry off pork sausage, drain fat, reserve 2-3 tbsps of fat for frying vegetables. Put cooked pork in a large bowl, set aside In frying pan add onion cook till translucent, add celery cook 2-3 mins, add mushrooms cook 2-3 mins, add apple cook 2-3 mins then add to pork in the bowl In the bowl with the pork and veg add salt and pepper to taste, sage, breadcrumbs, cranberries, walnuts, parsley, parmesan, garlic and beaten egg and mix well with your hands Divide the sausage mixture into 4 portions and fill the squash return to the oven for another 30 mins Serve with steamed veg on the side and chunk of buttery garlic bread

Source: cookpad.com