Photo and recipe from: Belly Full
Ingredients:
2 acorn squash (1 1/2 lb each)
1 Tbsp unsalted softened butter, divided
salt and pepper, to taste
1/2 lb sweet Italian sausage (casings removed if purchasing links)
1 medium apple, diced (1 1/2 cups)
1/2 small sweet onion, diced (1/2 cup)
1 stalk celery, diced (1/2 cup)
1/4 teaspoon dried oregano
1/4 cup shaved Parmesan, for topping
Directions:
1. Preheat oven to 400 F. Lightly coat baking sheet with nonstick cooking spray.
2. Using a heavy, sharp knife, carefully cut off small portion from each end of both squash
(this will help stabilize them and sit flat on the baking sheet).
Then carefully, slice each acorn squash in half horizontally,
so you you end up with 4 halves that look like flowers.
3. Rub butter inside and on the tops of each squash half. Season with salt & pepper, to taste.
4. Transfer squash to prepared baking sheet; place in oven and cook for approximately 50 mins.
It should be tender when pierced with a fork, but still holding its shape.
5. About 10 mins before squash is done baking, make your sausage and apple mixture.
In large skillet, warm remaining 1/2 Tbsp butter over medium-high heat.
Add in sausage, apple, onion, and celery; saute for about 5 mins until pork is no longer pink and vegetables are tender. Drain off any fat. Season with oregano and touch of salt & pepper, to taste.
6. Fill baked acorn squash with sausage and apple mixture; top with some shaved Parmesan cheese. Serve and enjoy!
