Stuffed Acorn Squash

Ingredients

• 2 whole, large Acorn Squash
• 2 TBS + 2 tsp Olive Oil ( - DIVIDED)
• To taste Kosher Salt and Ground Black Pepper
• 10-12 ounces Ground Italian Sausage ( – (I use mild))
• 1 small Yellow Onion (– peeled and small dice (1 1/4 cups))
• 2 medium ribs Celery (– small dice (heaping 1/2 cup))
• 2-3 cloves Garlic (– peeled and minced)
• 1 tsp EACH: Dried Sage and Dried Thyme
• 2 tsp Lemon Juice (- or more to taste)
• 1 small Cooking Apple (– small dice (such a honey crisp or granny smith))
• 1 1/2 cups Cooked Wild Rice Blend (– (substitute: wild rice, brown rice, farro, quinoa))
• 3/4 Cup Freshly Grated Parmesan Cheese
• 1/3 heaping cup Toasted Walnuts (– roughly chopped)
• 1/4 cup Fresh Italian Parsley (– chopped)
• 1 TBS Unsalted Butter (- melted)

Instructions

1. 1

   Preheat Oven and Prep Baking Sheet: Arrange the oven rack to the center position and then preheat the oven to 425-degrees Fahrenheit. Line a baking sheet with parchment paper for easy clean up.

2. 2

   Prepare Squash for Roasting: Place the squash on a clean work surface and use a sharp Chef’s knife to cut the squash in half vertically, from stem to base. Then, place the squash halves, cut side facing up, onto the prepared baking sheet. Lightly drizzle the inside of the squash with2 tablespoons of oil and season liberally with salt and pepper. Use your hands or brush to rub the oil and seasoning into the squash flesh. Next, flip the squash upside down so the cut side is facing the pan.

3. 3

   Roast Acorn Squash: Transfer the squash to the oven and roast for 25-30 minutes, or until the squash is tender when poked with the tins of a fork. After roasting, place the baking sheet on a wire rack and reduce the oven temperature to 400-degrees Fahrenheit.

4. 4

   Meanwhile, Brown Sausage: Heat 2 teaspoons of oil in a large skillet over medium-high heat. Once shimmering, add the sausage and season with a heaping ½ teaspoon salt, and ¼ teaspoon pepper. Sauté, using the edge of a wooden spoon to break the sausage up into bite-size pieces, until well browned, about 4-5 minutes.

5. 5

   Add Veggies and Aromatics: Reduce the heat to medium and add the onion and celery to the skillet. Season with salt and pepper to taste. Sauté, stirring occasionally, until softened, about 2-3 minutes. Add the garlic, dried sage, and dried thyme to the skillet. Cook, stirring constantly, until fragrant, about 1 minute. Remove the pan from the heat and stir in the lemon juice.

6. 6

   Combine Sausage Stuffing Mixture: Transfer the sausage mixture to a large mixing bowl. Add the cooked rice, diced apple, parmesan, toasted nuts, and fresh herbs. Grab a large spoon toss / stir to thoroughly combine. Then grab a spoon and give the sausage stuffing a taste. Adjust the mixture with seasonings to suit your tastebuds.

7. 7

   Stuff Acorn Squash with Sausage Filling: Once the squash is tender, use a spoon to scoop the sausage mixture into each squash, overflowing each squash cavity with the stuffing. Then use a pastry brush to brush the melted butter over each squash; alternatively, you can drizzle the melted butter over the tops.

8. 8

   Bake Stuffed Squash: Transfer the stuffed squash back to the preheated oven and roast at 400-degree for 15-18 minutes, or until the stuffed squash is completely tender and warm throughout.

9. 9

   Cool Slightly, then Garnish: Transfer the baking pan to a wire cooling rack and let the squash cool for 3-5 minutes before garnishing with grated parmesan cheese and fresh herbs.

10. 10

    Serve Sausage Stuffed Squash: Serve sausage stuffed squash while warm. Enjoy!