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Unstuffed Acorn Squash

Unstuffed Acorn Squash

This recipe for unstuffed acorn squash started as something completely different.  I started with a recipe for stuffed acorn squash, but because I am terrible at handling knives, it quickly turned into cubed acorn squash that I mixed with the stuffing.

Don’t you hate it when you think you’ve got a spice or other important ingredient on hand and when you open your cupboard, it’s nowhere to be found?  That’s how I felt today when I reached for the rosemary.  I know we had some.  We always have rosemary.  Just not today apparently.  Well, there was a quick fix for that.  I substituted sage instead.  I couldn’t find the thyme either, so I used basil instead.

Despite being out of thyme, I still managed to complete this recipe with basil left to spare.  (That’s a terrible pun.  Can you do better?)  unstuffed acorn squash

Moving along, this recipe actually turned out better than I expected.  Of course, the apples and acorn squash came from Strites’.  The variety of apples I used is Winesap because they are just a little tart and perfect for both cooking and eating.  I left the peels on, but feel free to peel them if desired.

I used chicken sausage from First Fresh because it is sold at Karn’s, a family owned grocery store here in Central PA, and also because First Fresh has followed me on Instagram since I first started mine.  They only carried sausage links, but the casing was extremely easy to remove and I was able to chop up the links with ease.Unstuffed Acorn Squash

I never had chicken sausage before and I am impressed with it.  It’s moist and tender and combined with the apples and acorn squash, it is delicious!  I think you’ll really like the addition of Parmesan cheese and Italian breadcrumbs as well.

Unstuffed Acorn Squash

Course Main
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Author Mikaela

Ingredients

  • 1 acorn squash peeled and chopped
  • 12 oz chicken sausage
  • 1 apple chopped
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 tsp sage
  • 1 tsp basil
  • 1/4 cup Italian breadcrumbs
  • 1/4 cup Parmesan
  • 3 Tbsp olive oil
  • salt and pepper

Instructions

  1. Preheat oven to 400.
  2. Place the acorn squash on a baking pan lined with parchment paper. Drizzle with 1 Tbsp olive oil and season with salt and pepper. Bake 25 minutes.
  3. Heat the remaining oil in a large pan over medium heat. Add the onion, sage, and basil. Stir in the garlic and sausage and cook until sausage is slightly browned.
  4. Add the apple and cook until it is soft.
  5. In a baking dish, add the acorn squash and sausage mixture.
  6. Stir in the breadcrumbs and cheese. Top with additional cheese and bake 15 minutes.

My grandfather said I could make this recipe for him any time.  After my parents tasted it, there were no leftovers!