We’ve fallen in love with these autumn delights. Roasted acorn squash are stuffed with savory pork sausage, sweet apples and parmesan cheese.
Enjoy these main ingredient substitutions:
3 medium acorn squash, halved down the middle,seeds removed
2 tablespoons olive oil
1 (7 oz) package Jones Dairy Farm All Natural Golden Brown® Sausage Links,chopped
1 small yellow onion, finely chopped
2 celery stalks, finely chopped
2 apples, cored, diced
2 tablespoons brown sugar
2 tablespoons butter
1/2 teaspoon ground sage
1 cup panko bread crumbs
1 cup parmesan cheese, shredded, divided
Salt and pepper to taste
Preheat oven to 400˚F. Cut a thin slice off the ends of each squash half to create stable base. If squash is too tough to cut, pierce a few holes in squash and microwave 2-3 minutes to soften. Place squash cut-side up on baking sheet lined with foil. Brush olive oil over tops and inside of squash and season with salt and pepper to taste. Bake 40 to 60 minutes, depending on size of squash, until fork tender.
Meanwhile, in large nonstick skillet, sauté sausage over medium heat for 3-4 minutes. Add onions and celery to pan and sauté for another 2-3 minutes until it starts to brown. Add butter and brown sugar; stir. Add apples and sauté for another 2-3 minutes or until softened. Stir in sage and bread crumbs. Add 3/4 cup parmesan cheese and stir just until cheese begins to melt. Set aside.
Once squash has finished baking and reached desired tenderness, spoon in sausage mixture until squash is filled. Return to oven and bake an additional 15 to 20 minutes depending on size of squash. Remove from oven and top with remaining cheese.