Stuffed Acorn Squash with Apples & Sausage
This is a savory – sweet stuffing for the acorn squash. We had it with quinoa.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: One Dish Dinners
Ingredients
Scale
- 1 medium – large acorn squash
- 6oz (180gr) sausage
- 1 medium leek, trimmed and sliced
- 2 cloves garlic, minced
- 1 medium, tart apple, peeled and chopped
- 1/3 cup walnuts, roughly chopped
- 2 tbs fresh sage, chopped
- 2 tbs brown sugar
- 1 tsp paprika
- 2 tbs pumpkin seeds
- 2 tsp olive oil
Instructions
- Cut squash in half and scoop out seeds.
- Place face down on a baking tray and bake in 400F (200C) oven for 25 minutes.
- Heat the oil in a nonstick skillet over medium heat.
- Sauté the leeks for 5 minutes then add the garlic, apple and sausage.
- Sauté until sausage starts to brown, breaking it up as fine as possible.
- Add sage, walnuts, brown sugar, stir until sugar melts.
- Cover and keep on very low heat until needed.
- To assemble: When squash are ready (they should be almost done) remove, turn cut-side up, and fill with the stuffing.
- Sprinkle with pumpkin seeds and bake for 10 minute
Notes
You could substitute a small pumpkin or butternut squash for the acorn squash. Most of the prep is done while the squash bakes.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 724
- Sugar: 19.4 g
- Sodium: 678.3 mg
- Fat: 50.4 g
- Saturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 54.9 g
- Fiber: 8.2 g
- Protein: 21.4 g
- Cholesterol: 68.4 mg
Keywords: acorn squash, stuffed winter squash
