INGREDIENTS
- 3 large acorn squash, halved and seeds removed
- 1 tablespoon vegetable oil
- 1 pound hot bulk pork sausage
- 1 medium sweet onion, chopped
- 1 rib celery, sliced
- 1 clove garlic, minced
- 1 large Macintosh apple, cored and chopped
- 1 teaspoon ground sage
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon coarse black pepper
DIRECTIONS
- Heat oven to 400°F. Line a shallow baking pan with aluminum foil. Spray with nonstick cooking spray.
- Place squash halves skin-side up in foil-lined pan. Bake 30 to 35 minutes or until squash is fork-tender. Cool 15 minutes.
- Peel 1 squash half and cut into ½-inch pieces.
- In a large skillet over medium-high, heat oil. Add sausage and cook, stirring frequently, for 5 minutes or until browned. Add onion, celery and garlic. Cook, stirring frequently, 4 minutes or until celery is a lighter color green.
- Add chopped squash, apples, sage, salt, thyme, and black pepper to sausage mixture and stir until combined.
- Turn squash skin-side down. Divide sausage mixture between squash halves, filling centers of each half.
- Bake 25 to 30 minutes or until sausage mixture is heated through.
Serves: 6-8
