Savory Autumn Goodness...

 If you are looking for something to make you tummy happy about Autumn, try this stuffed squash!  It is delicious and hits the spot!  I will say it can be a bit time consuming but once you have the squash baked, it takes no time at all.  

Stuffed Autumn Squash with Sausage

Ingredients:

For the Squash

2 Acorn squash (halved lengthwise and seeds removed)

4 tsp Olive oil

Kosher salt and black pepper

1/2 Tbsp Olive Oil

For the filling

1 lb Italian chicken or turkey sausage links, casings removed)

8 oz Baby Bella mushrooms (finely chopped)

1 small onion (chopped)

1 medium sweet-crisp apple (peeled, cored and finely diced)

1/2 tsp kosher salt

1/4 tsp ground black pepper

1/4 tsp ground nutmeg

1/8 tsp ground allspice

2 cloves garlic (minced)

1 Tbsp fresh sage, thyme, or a mix (chopped)(more for serving) 

1/2 cup shredded Parmesan cheese (divided)

Instructions:

Bake the squash:

Preheat to 400*.  Carefully, cut the squash in half, lengthwise.  Scoop out and throw away the seeds and stringy part.  Place the squash, cut sides up, on a baking sheet with low sides.  Brush each half with 1 tsp of oil.  Sprinkle with salt and pepper.  Place the pan in the oven, on a middle rack, and bake for 40 minutes or until the edges begin to wrinkle and the inside is just tender.  Set aside.  Reduce the temperature to 375*.

Prepare the filling:

While the squash is baking, prepare the filling.  Remove the casings from the sausage and break it into small pieces.  Heat 1/2 Tbsp Olive Oil in a large skillet, over medium-high heat.  Add the sausage and brown for 3 minutes.  Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and garlic.  Cook, stirring frequently, until the sausage is cooked through and the vegetables and apples are softened and the liquid has cooked off, about 8 minutes, more or less.

When the squash is cool enough to handle, scoop out the flesh, leaving about a 1/4 inch thick "wall".  Add the squash to the pan with the sausage.  Add the herbs and 1/4 cup Parmesan cheese.  Stir to combine.  Taste and adjust salt and pepper to taste.

Pile the filling inside the squash halves, Sprinkle with the remaining cheese.  Place the pan in the oven and bake for about 15 minutes or until the cheese is melted and the filling is hot.  Sprinkle with more fresh herbs and serve while hot.  

Until next time...