Roasted Stuffed Acorn Squash

Sunday, we went pumpkin picking. And nothing beats picking pumpkins on a cool, damp fall day than a great acorn squash recipe!

2 Acorn Squash (1.5lbs ea)
2Tbs melted Butter
1tsp Sage
1tsp diced Garlic
2lbs Sausage
1 med Onion
2 stalks Celery
1 pkg sliced mushrooms (baby bellas)
2 med Apples, diced fine (green / granny smith)
2 Cups bread crumbs
2 Eggs, beaten

Acorn Squash

Halve and scoop Squash. Place on baking sheet with inside facing up. Baste with melted butter, sage and garlic. Bake Acorn Squash on 350 for 45min. While Squash is baking, make stuffing.


Brown the Sausage and drain. Reserve 2Tbs of the sausage drippings and brown off the Onion and Celery. When caramelized add the Mushrooms and Apples. Let the moisture from the mushrooms and apples deglaze the caramelized pan. Put in large, heat proof bowl and add the Sausage, eggs and Bread Crumbs. Toss to incorporate.

Scoop filling into each acorn squash half, mounded and bake for another 20 min until squash is tender, but not mushy. Enjoy


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