Acorn squash halves packed with chicken apple sausage, veggies, herbs, and parmesan. Rich, comforting autumn flavors.
# Components:
→ Squash
01 - 2 medium acorn squash, halved and seeded
02 - 2 teaspoons olive oil
03 - Salt, to taste
04 - Black pepper, to taste
→ Sausage Filling
05 - 1 tablespoon olive oil
06 - 12 ounces chicken apple sausage, casing removed and diced
07 - 1 small yellow onion, finely chopped
08 - 2 celery stalks, finely chopped
09 - 1 medium apple, such as Honeycrisp, diced
10 - 2 garlic cloves, minced
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 1/2 teaspoon dried sage
13 - 1/4 teaspoon crushed red pepper flakes (optional)
14 - 1/2 cup cooked quinoa or cooked wild rice
15 - 1/3 cup grated parmesan cheese
16 - 2 tablespoons fresh parsley, chopped
# Method:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper. Brush the cut sides of the acorn squash halves with olive oil, season with salt and black pepper, then place cut side down on the baking sheet. Roast for 30 to 35 minutes, until fork-tender.
02 - Heat olive oil in a large skillet over medium heat. Add diced chicken apple sausage and cook for 3 to 4 minutes, stirring until lightly browned.
03 - Stir in chopped onion and celery. Sauté for 4 to 5 minutes until softened. Mix in diced apple, minced garlic, thyme, sage, and red pepper flakes (if using); cook for 2 to 3 more minutes.
04 - Remove skillet from heat. Stir in cooked quinoa, grated parmesan cheese, and fresh parsley. Adjust seasoning with salt and black pepper to taste.
05 - Turn roasted squash halves cut side up. Gently scoop out a small amount of flesh to create a deeper cavity, and add the scooped flesh into the sausage mixture. Mix thoroughly.
06 - Stuff each squash half generously with the sausage filling. Return to the oven and bake for 10 to 15 minutes, until the tops are golden and heated through.
07 - Plate while hot. Garnish with extra chopped parsley if desired.
