Cranberry, Sausage & Apple Stuffed Acorn Squash

SERVINGS

4

PREP TIME

20 min

TOTAL TIME

50 min

GLUTEN FREE

YES



The flavors of the harvest blend beautifully in this balanced stuffed squash recipe.


 Enjoy these main ingredient substitutions:

ingredients
2 large acorn squash
4 tablespoons butter, divided
Salt and pepper
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 cup cooked rice
2 tablespoons fresh sage, chopped
1/2 cup apple, chopped
1/2 cup whole cranberries, raw
2 tablespoons pecans, chopped
1/4 cup maple syrup
DIRECTIONS
Preheat oven to 350°F.

Cut acorn squash in half and scoop out seeds. Trim ends so halves stand flat. Brush insides with 2 tablespoons melted butter and season with salt and pepper. Microwave the squash for 8 minutes until partially tender.

Meanwhile, brown sausage in medium sauté pan.Add 2 tablespoons butter, cooked rice, sage, chopped apple, cranberries, pecans and maple syrup.Cook 5 minutes.Season with salt and pepper as desired.

Stuff each squash half with about 1/4 of sausage mixture.Bake 30 minutes or until squash is tender.

Ingredients

Directions

2 large acorn squash
4 tablespoons butter, divided
Salt and pepper
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 cup cooked rice
2 tablespoons fresh sage, chopped
1/2 cup apple, chopped
1/2 cup whole cranberries, raw
2 tablespoons pecans, chopped
1/4 cup maple syrup
Preheat oven to 350°F.

Cut acorn squash in half and scoop out seeds. Trim ends so halves stand flat. Brush insides with 2 tablespoons melted butter and season with salt and pepper. Microwave the squash for 8 minutes until partially tender.

Meanwhile, brown sausage in medium sauté pan.Add 2 tablespoons butter, cooked rice, sage, chopped apple, cranberries, pecans and maple syrup.Cook 5 minutes.Season with salt and pepper as desired.

Stuff each squash half with about 1/4 of sausage mixture.Bake 30 minutes or until squash is tender.