Savory Sausage & Apple Stuffed Acorn Squash

Servings

20 mins

Prep Time

1 hr
15 mins

Total Time

Contains Gluten

Amount / Quantity	Ingredients
3	Medium Acorn Squash, halved down the middle, seeds removed
2 tablespoons	Olive Oil
1 (7 oz.) package	All Natural Golden Brown^® Breakfast Pork Sausage Links, chopped
1	Small Yellow Onion, finely chopped
2	Celery Stalks, finely chopped
2	Apples, cored and diced
2 tablespoons	Brown Sugar
2 tablespoons	Butter
1/2 teaspoon	Ground Sage
1 cup	Panko Bread Crumbs
1 cup	Parmesan Cheese, shredded, divided
	Salt and Pepper

Preheat oven to 400˚F.
Cut a thin slice off the ends of each squash half to create stable base. If squash is too tough to cut, pierce a few holes into squash and microwave for 2-3 minutes to soften. Place squash cut-side up on baking sheet lined with foil. Brush olive oil over tops and inside of squash and season with salt and pepper to taste. Bake 40 to 60 minutes, depending on size of squash, until fork tender.
Meanwhile, in large nonstick skillet, sauté sausage over medium heat for 3-4 minutes. Add onions and celery to pan and sauté for another 2-3 minutes until it starts to brown. Add butter and brown sugar; stir. Add apples and sauté for another 2-3 minutes or until softened. Stir in sage and bread crumbs. Add 3/4 cup parmesan cheese and stir just until cheese begins to melt. Set aside.
Once squash has finished baking and reached desired tenderness, spoon in sausage mixture until squash is filled. Return to oven and bake an additional 15 to 20 minutes depending on size of squash. Remove from oven and top with remaining cheese.