Roasted Squash Stuffed with Sausage & Apples
This serves 6-8 people. We used small squash but you could certainly choose larger squash for adults. We also had homemade bread and kale salad.
- Cook Time: 50 mins
- Total Time: 50 mins
- Yield: 8 1x
Ingredients
Scale
- 4 acorn squash
- 2 tablespoons olive oil
- 1 cup chopped onion (about 1 large or 2 medium onions)
- 2 Granny Smith apples, chopped
- 4 stalks of celery, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh rosemary or sage, finely diced
- 1 pound sweet sausage
- 1/2 cup parmesan cheese (divided)
- 2/3 cup whole oats
Instructions
- Preheat oven to 400 degrees F. Cut tips off squash so it sits on the counter without rolling. Then slice squash in half down the middle. Scoop out seeds and place on a baking sheet. Drizzle with olive oil and roast for about 40 minutes.
- While the squash cooks, cook your onions, apples and celery over medium heat in a large saute pan with about a tablespoon of olive oil. Add salt, pepper and herbs. Cook for about 5 minutes until everything starts to soften.
- Clear a space in the pan and add sausage. Stir around, breaking it up and cook until no longer pink. About 8-10 minutes total.
- Add 1/4 Parmesan cheese plus whole oats. Stir.
- When squash has cooked for about 40 minutes and is getting soft, take it out of the oven and fill with sausage mixture. Top with remaining cheese and cook again for about 10 minutes. (If your squash is large and/or not quite cooked through, roast for up to 20 minutes.)
- For extra bubbly cheese, pop the pan under the broiler for ONE minute.