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Stuffed Acorn Squash

by Rebecca Mongrain
Prep Time: 10 minutes
Cook Time: 45 minutes
6080030
Ingredients (4 servings)
- 2 large acorn squash
- 1 large onion, diced
- 1 large apple, diced
- 1/4 cup dried tart cherries
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 14 oz sweet Italian chicken sausage
- 4 oz chopped fresh shiitake mushrooms
- 1 tablespoon Italian Seasoning
- 6 tbsp shredded parmesan cheese
- Salt and Pepper, to taste
Instructions
Preheat oven to 425°F. Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 40 minutes.
In a large saute pan, heat olive oil before adding onion and cooking over medium heat until brown, about 10-15 minutes. Remove onion and place aside.
Place sausage in saute pan and brown before adding cooked onion, apple, mushrooms and dried cherries and cooking over medium low heat for about 10 minutes.
Once the squash is cooked, fill them with the sausage mixture. Make cure to pack the filling in tight. Sprinkle with cheese and bake for 10 additional minutes until the cheese is melted and the squash are golden.
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