Ingredients

The following ingredients have 4 Servings
  • 2 medium Acorn Squash
  • 1 tablespoon olive oil
  • ¼ teaspoon black pepper
  • ⅛ teaspoon salt
  • 8 ounces sausage
  • ½ small onion (diced small )
  • 1 small granny smith apple (peeled and diced )
  • 2 slices wheat bread (cubed )
  • 1 egg
  • ⅓ cup dried cranberries
  • ¼ teaspoon dried sage
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instruction

  • Preheat the oven to 375°F.
  • Cut the squash in half and scoop out the seeds and discard.
  • Brush the squash with olive oil and season with salt & pepper.
  • Place the squash on a baking pan cut side down and bake for 40 minutes or until very tender. Larger squash may need more time.
  • While the squash is baking, brown the sausage and onion in a skillet until no pink remains. Drain fat. Add the apple and cook 2-3 minutes more or just until the apple begins to soften.
  • Place the sausage mixture in a bowl and cool slightly. Stir in the bread, egg, cranberries, sage, and ¼ teaspoon each salt and pepper.
  • Flip the squash over, scoop the filling into the cavity and bake an additional 10-15 minutes or until the squash is tender. If the filling starts to brown too much, lightly cover with foil.