Apple, Mushroom and Sausage stuffed Acorn Squash

• Gluten free

• Meat

  • 1 lb Salt + pepper pork sausage

• Produce

  • 2 Acorn squashes, medium
  • 1 Apple, medium
  • 2 large stalks Celery
  • 1/2 lb Cremini mushrooms, small
  • 3 cloves Garlic
  • 1/2 tbsp Rosemary, leaves
  • 1 tbsp Sage, fresh leaves
  • 1 Sweet onion, large
  • 1 tbsp Thyme, fresh leaves

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter + more if necessary
  • 3/4 cup Cheddar, white

Found on thepretendbaker.com

Description

Ingredients

• 2 medium acorn squashes
• 2 TBSP butter + more if necessary
• 1 lb salt + pepper pork sausage, casings removed
• 1 large sweet onion
• 3 cloves of garlic, minced
• 2 large stalks of celery, diced
• 1 medium apple, peeled, cored and diced
• ½ lb cremini mushrooms, cleaned and sliced small
• 1 TBSP fresh thyme leaves
• ½ TBSP rosemary leaves, minced
• 1 TBSP fresh sage leaves, minced
• 1 large egg, beaten
• salt and pepper, to taste
• ¾ cup shredded white cheddar, mozzarella or gruyere cheese

Directions

• Preheat oven to 400F
• Cut squashes in half, remove the seeds and place on a baking dish, cut side down and roast for 30-45 minutes or until flesh is easily pierced. Remove from oven, turn the temperature down to 375F, flip over and allow to cool until you are able to handle it.
• Meanwhile, heat a large, deep skillet over medium-high heat, cook sausage until browned. Remove sausage to a plate.
• Add 1 tbsp of butter to the skillet along with the minced onion, celery and chopped apple. Add a generous pinch of salt and cook, stirring frequently until onion is translucent and apple is soft.
• Add garlic and minced herbs and saute for 30 seconds.
• Remove onion and garlic mixture to another plate or bowl.
• Add remaining butter and mushrooms along with another pinch of salt. Cook, stirring every so often until brown and buttery, about 5-8 minutes.
• Return onion/apple mixture to the skillet along with cooked sausage and all accumulated juices.
• When squash is cool enough to handle, scoop out most of the flesh, leaving some in the skin for sturdiness.
• Add squash flesh to the pan and stir until well incorporated. Taste, adjust salt and pepper.
• mix in beaten egg and fill squash halves. You may have leftover filling- just add it to an oven safe dish.
• Top with shredded cheese, return to the oven on the same baking sheet and bake for 15-20 minutes or until cheese is bubbly and brown.
• Let stand 10 minutes before serving.
• Eat hot with white wine and a cheesy Christmas movie.