Tuesday, December 1, 2015

Fall Baked Acorn Squash

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My friend, Christy, posted this recipe on her Instagram page one day, and I couldn't get it out of my head! As soon as I found some acorn squash in the store, I bought them and needed to replicate the recipe. I added my own twist by adding some stuffing to make the filling heartier, but you can totally leave that out and double the rest of the filling ingredients if you want! We really enjoyed the filling with the flavorful stuffing, though. Perfect for this time of year. And it paired so well with the tender acorn squash! Enjoy!

Printable Recipe

  • 2 acorn squash
  • 2 tbsp. olive oil, divided
  • Sea salt, to taste
  • 1 (6 oz. box) savory herb flavored Stove Top stuffing mix
  • 4 links apple flavored chicken sausages, casings removed
  • 1 celery stalk, chopped
  • 1/2 onion, chopped
  • 3 tsp. garlic, minced
  • 1/2 Granny Smith apple, chopped
  • 1/4 cup Parmesan cheese, grated
Preheat oven to 400 degrees F. 

Cut the acorn squash in half and scoop out the guts. Place cut side up on a baking sheet. Drizzle with 1 tbsp. olive oil and sea salt. Bake for 40 minutes and remove from oven.

Lower the oven temperature to 350 degrees F.

Meanwhile, cook the stuffing according to the package directions and set aside in a large bowl.

Heat 1 tbsp. olive oil in a large skillet. Add the chicken sausage, celery, onion and garlic. Cook for 8-10 minutes or until chicken is browned and vegetables are tender, breaking up the chicken into small pieces. Add to the bowl with the stuffing mixture.

Add apple and Parmesan cheese to the stuffing mixture and stir to combine. Divide the stuffing mixture equally among the four acorn squash halves. 

Bake for an additional 10-15 minutes or until the tops begin to slightly brown. Serve immediately.

Source: Adapted from my friend Christy

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