Italian Sausage and Apple Stuffed Acorn Squash

 Italian Sausage and Apple Stuffed Acorn Squash

It is mid October and the weather has turned cooler. The leaves are changing colours and there is a gentle rain outside. It is time to dig out those sweaters and swap out all the summer outfits in my closet for cozy winter ones. As much as I dread winter, I do love the fall. I love everything about it- the crisp air, the gorgeous colours, the filtered sun and even the rain. It is my most favourite time of the year to go for walks in the many trails that we are blessed to have in our region. There is always something to marvel at, that makes me stop and smile. It is also my favourite time of the year for embracing the amazing harvest that is readily available to us. Squash and apples being my most beloved for this time of the year. So it only makes sense that this apple and sausage stuffed squash is a dish that is on repeat in our house. It is that good. Sweet apples, earthy sage, savoury Italian sausages and saltiness from the parmigiano cheese truly make this a delicious dish. 

If you follow me on Instagram (@mangia.con.elena) you will have seen that I recently hosted a "Happy Harvest" collaboration in which we showcased our favourite fall dishes and shared recipes for them. It was a smashing success! I am not the only one that loves fall cooking. This is the recipe I shared and now I am sharing it with you. I hope you will love it as much as I do. 

As with all of my recipes and in keeping with Italian way of cooking, my measurements are just estimates and my spices are just recommendations. QB or Quanto Basta in my recipes means as much or as little as you would like and need. Cook by eye  👁(ad occhio) and let your taste buds be your guide.  Remember too season as you go along and build the flavours slowly. Taste test frequently to make sure it is to your liking and adjust if needed!

 I used acorn squash for this recipe but you certainly can use whichever one you like best. I prefer acorn or kabocha because it is denser and thereby will hold its shape better. Butternut tends to be too soft.  

Ingredients

🍂 4 acorn squash

 🍂 4-5 Italian sausages- mild or hot

🍂 One medium onion, diced

🍂Garlic- sliced (QB)

🍂3-4 celery stalks chopped

🍂1 crunchy apple such as royal gala cored and cubed

🍂1.5 tsp of dried sage to start (QB)

🍂1 cup Italian seasoned breadcrumbs

🍂1.5 cup of grated parmigiano and more for sprinkling on top

Directions

1.  Wash and dry the acorn squash, cut each in half and scoop out seeds.
2.  Place them on parchment lined baking sheet and coat well with  olive oil, salt and pepper
3. Bake at 400 degrees on middle rack until fork tender and remove from oven. Takes about 20 minutes or so- check frequently as you do not want them to overbake.
4. Meanwhile, remove casings from 4-5 Italian sausages and crumble into a deep skillet with EVOO and let brown. 
5. Remove when cooked and place on paper towel. Do not remove oil from the pan.
6. Add one diced onion and garlic in pan and sautè until translucent. A few minutes.
7. Add celery, apples, dried sage and cook for a few more minutes. You don’t want the apples to become soft.
8. Turn off heat but leave on stove.
9. Next add about 1 cup Italian seasoned breadcrumbs and stir in.
10. Add  grated parmigiano.
11. Taste test, add more cheese, breadcrumbs or sage if needed and  salt and pepper to your liking. 
12. Using a spoon, scoop the mixture into the squash. 
13. Sprinkle a bit more parmigiano on top and bake at 350 degrees for about 25 minutes until heated right through and flavours have come together!

A Mangia!
Elena💚