Garlic Herb Sausage Stuffed Acorn Squash
- thespiceapothecary
- 3 days ago
- 2 min read
Updated: 3 days ago
A savory recipe featuring our Garlic Herb Seasoning and a sausage stuffing baked inside tender acorn squash with apples, pecans, and herbs. Comforting, flavorful, and perfect for any occasion.
Ingredients for Garlic Herb Sausage Stuffed Acorn Squash
2 acorn squash
4 tablespoons of butter
8 fresh sage leaves
1 tablespoon of extra virgin olive oil
3 teaspoons of Garlic Herb Seasoning, (divided, 2 tea amongst each squash for roasting, 1 tea for sausage mixture)
1 medium onion, diced
3 garlic cloves, minced
4 Italian sausage links, sweet, hot or a mix
2 apples
1 cup of Panko
1 large egg
1/3 cup of pecans
Fresh parsley
8 teaspoons of shredded parmesan (divided amongst each squash)
kosher salt
ground black pepper
Directions
Cut the acorn squash in half lengthwise, scoop out the seeds and discard; add 1 tablespoon of butter and 2 fresh sage leaves to each half.
Place the squash on a baking sheet lined in foil, sprinkle each with a little kosher salt and the 2 teaspoons of Garlic Herb Seasoning and place into a 375 F preheated oven for 35-40 minutes or until a knife pierces the flesh easily.
Dice 1 medium onion and cook in 1 tablespoon of extra virgin olive oil for 5 to 7 minutes. Add in minced garlic, cook for 1 to 2 minutes. Remove the sausages from their casings and add to the pan, breaking up into smaller bits as it cooks, about 8-10 minutes.
Peel, core and chop 2 medium sized apples; add the apples and remaining teaspoon of Garlic Herb Seasoning and chopped garlic to the sausage mixture and cook for 5-7 minutes more or until they start to soften.
Remove the stuffing from the heat and put into a mixing bowl. Taste and adjust the seasoning prior to adding the eggs; add 1 cup of panko (Japanese breadcrumb) or plain Italian breadcrumb and 1 large beaten egg. Fold all of the ingredients together.
Remove the squash from the oven and place about a cups worth of filling in each one, then top them all off with any remaining filling; Divide the pecans on top of each acorn squash; place back in the oven and cook for about 15 minutes or until the stuffing browns slightly.
Garnish with a sprinkle of chopped parsley and some fresh Parmesan.
Variations:
To make this dish gluten free, substitute the panko/breadcrumbs with cooked white rice.
To change up the flavors, substitute the Garlic Herb Seasoning for our The Taste of Tuscany in the same measurements.
For step-by-step instructions with pics, visit our food blog:
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