adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Stuffed Acorn Squash with Sausage
Stuffed Acorn Squash with Sausage
0 Likes
Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Cozy up with stuffed acorn squash filled with savory sausage and cabbage on a chilly winter day.
Ingredients:
  • 2 large acorn squash
  • 2 tablespoons slivered almonds
  • 1 pound lean ground sausage meat
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 large unpeeled apple, cored and diced
  • 2 cups finely shredded cabbage (green or red, either is fantastic)
  • salt to taste
  • 1/4 teaspoon pepper
  • 1 teaspoon finely crumbled dried sage
  • 1/2 teaspoon crushed dried thyme
Instructions:
  • Preheat the oven to 400°F (200°C) for the perfect baking temperature.
  • Halve the acorn squash and scoop out the seeds and fibers using a spoon, making sure to keep the flesh intact in the skins. Arrange the squash halves cut side down in a baking pan with 1/2-inch of water.
  • Roast squash in the oven set at the perfect temperature for 40 minutes.
  • Next, get started on the filling by arranging almonds in a single layer on a small baking sheet. Toast in the oven until they turn lightly browned, approximately 5 minutes. Once done, take them out of the oven and keep them aside.
  • Preheat a large skillet over medium-high heat. Sauté the sausage until golden brown and crumbly, around 5 minutes. Remove and discard any excess fat.
  • Drizzle olive oil into the skillet, lower the heat to medium, and sauté onion, apple, cabbage, and almonds with sausage until vegetables are tender, around 10 minutes. Mix in sage, thyme, and additional almonds. Season with salt and pepper to your liking.
  • Place the squash cut-side up on the baking pan and generously stuff the centers with the flavorful cabbage mixture.
  • Continue baking in the oven until the filling is heated through and the squash is soft and fork-tender, approximately 20 more minutes.

Similar Recipes