Maple Sausage Stuffed Acorn Squash
After experimenting for a couple years, and while I am sure it still needs a little tweaking, I have pretty much narrowed it down to this...
Maple Sausage Stuffed Acorn Squash
After experimenting for a couple years, and while I am sure it still needs a little tweaking, I have pretty much narrowed it down to this...
Cooking Instructions
- 1
Preheat oven to 350.
- 2
Preheat pan on stove top to medium heat.
- 3
Slice Acorn Squash in half lengthwise. Remove any remnant of the stem/vine before attempting to cut the squash in half. Protip: You can tap on the back of the knife with a rubber mallet to get it through the squash.
- 4
Scoop out seeds and strings from the center of the squash.
- 5
In preheated pan, sear ground sausage until grease appears.
- 6
Add peppers, onion, mushrooms and apple to sausage, and stir in.
- 7
Season mix with listed seasonings, and 2 tbsp of maple syrup.
- 8
Reduce heat to low-high and let simmer until sausage is mostly browned and peppers, onion and apple are tender.
- 9
While sausage mix is simmering, trim the bottom of the acorn squash just enough so they sit flat. Lightly stab the meat of the squash with a sharp knife, ensuring not to puncture the outer skin.
- 10
Arrange in a 9x13 baking dish and fill the bottom of the dish with water to 1/2 inch deep.
- 11
Divide remaing syrup, except for 4 tbsp, into the hollow of the squash halves. Coat the rims of the squash with syrup.
- 12
Fill the halves with sausage mix, gently packing it in, until mounded over the rims of the squash.
- 13
Drizzle remaing syrup over sausage mix and squash.
- 14
Bake in oven for 45-50 minutes, until sausage mix is fully browned and squash is fork tender.
- 15
Enjoy!
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