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Acorn Squash Stuffed with Apple, Cranberry, and Sausage
Acorn Squash Stuffed with Apple, Cranberry, and Sausage
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Savory kielbasa and potato stuffing with cranberries and apples in acorn squash.
Ingredients:
  • 3 medium acorn squash, halved and seeded
  • 0.25 cup butter
  • 1 apple, cubed
  • 1 potato, cubed
  • 1 link kielbasa sausage, cubed
  • 0.5 cup diced onion
  • 0.5 cup dried cranberries
  • 2 eggs, beaten
  • 0.5 cup shredded sharp provolone cheese
Instructions:
  • Simply preheat the oven to 350 degrees F (175 degrees C).
  • Place the squash halves skin-side down in a baking dish. Use a fork to pierce the skin several times. Flip the squash over and evenly distribute the butter over the flesh, ensuring the "bowls" are coated. Set aside.
  • In a bowl, mix apple, potato, kielbasa, onion, and cranberries. Add eggs and stir well. Heat a buttered frying pan over medium heat, pour in the mixture, and cook until eggs are set, about 5 minutes. Fill squash bowls with the mixture, top with provolone cheese, and cover with foil.
  • Roast in the oven until the squash is tender, approximately 45 minutes. Uncover and bake for an additional 15 minutes for a crispy top.

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