Stuffed Acorn Squash | Savory Fall Dinner Recipe
directions
- Preheat oven to 400 degrees.
- Carefully, using a sharp knife, cut a thin slice off of each squash bottom so they will sit flat while baking. Place each half, cut side down in a shallow baking pan. Add water to come up about 1/4 inch in pan. Sprinkle grape tomatoes in pan around squash. Bake for about 40-45 minutes.
- While acorn squash are baking, brown sausage in a large skillet, crumbling with a spoon as it cooks.
- Drain. Return sausage to pan.
- To the sausage add the mushrooms, apple, onion, sage and fennel. Cook over medium heat until mushrooms are wilted and apples just beginning to soften.
- Add in spinach, thyme, salt and pepper. Cook another few minutes. Remove from heat.
- Remove baking pan from the oven and carefully place squash, cut side up, on a flat work surface.
- Drain liquid and put tomatoes in a bowl and smash with a fork.
- Add tomatoes and mozzarella to the pan with the sausage, toss to mix well.
- Fill each squash half generously with the sausage stuffing. Place filled squash on the baking pan and return to the oven to cook for another 10-15 minutes until heated throughout and the cheese is melted.
4
servings
40 min
prep time
40-45 min
cook time
ingredients
4 acorn squash, cut in half with seeds scraped out
1 pint grape tomatoes
1 lb. Swaggerty’s Italian Sausage links, casings removed 8 ounces baby bella/crimini mushrooms, chopped
1 tart apple, chopped
1/2 cup finely chopped onion
1 teaspoon dried sage
1/2 teaspoon fennel seeds
2 cups chopped, fresh baby spinach leaves
1 tablespoon fresh thyme leaves
Sea salt and freshly ground black pepper to taste
8 ounces fresh mozzarella, cut into small pieces
Level of complexity
Easy
Ingredients
12
Special kitchen tools
N/A
Pairs well with
Hot crusty bread, salad, seasonal fruit
to serve
Let sit for 5-10 minutes before serving.
