SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE

This recipe is from the CSA we did this summer. phfarms.com

It is SO GOOD. I made it one Saturday afternoon this fall with a package of deer sausage. I just emailed it to my mom and she is making it today. We will see how she likes it. My husband -meat-n-taters guy that he is- took one look at the recipe and said, "I won't eat it." So I had to inform him I wasn't making it for HIM. Then he wanted just one bite and ended up eating half a squash-worth.


SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE
#146036 recipezaar.com 1¾ hours 20 min prep SERVES 2

1 acorn squash, halved and seeded
1/2 tablespoon butter, melted
1/8 teaspoon garlic salt
1/8 teaspoon ground sage
1/2 lb pork sausage (regular seasoning)
1/4 cup onion, finely chopped
1/2 celery rib, finely chopped
2 ounces mushrooms, chopped
1 apple, cored and chopped (macintosh)
1/2 cup fine breadcrumb
1/4 teaspoon sage
salt and pepper
1 egg beaten
1 tablespoon fresh parsley, chopped

Combine the melted butter, garlic salt and 1/8 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste. Bake in a large roasting pan, cut side up, at 400 degrees F for 30 - 40 minutes, until squash is tender yet still holds its shape.

Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from fry pan. Add onion, celery and mushroom; sauté 4 minutes. Stir in apple and sauté 2 more minutes. Combine the pork, vegetables, and breadcrumbs in a large bowl. Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning). Stir in the egg and parsley. Fill the squash halves with stuffing-they should be slightly mounded. Return to oven and bake, covered, for 20 more minutes, until the egg is set. Garnish as desired with parsley and shredded romano cheese.