Tomorrow is Halloween, which means October is already over, Fall is officially upon us, and Thanksgiving is right around the corner. The old adage rings so true – time flies when you’re old as hell. Or is it “having fun?” I can’t remember. Either way, this year has FLOWN by and I’m constantly finding myself asking where the time has gone and begging the clock to slow down. The boyfriend is greying at record speed, my metabolism’s come to a halt, and somehow our little puppy is already almost 6 years old. Waaaahhhhhh, slow down, Earth’s rotation! You’re going too fast!
So, once again, we find ourselves in a Fall recipe whirlwind. Pumpkin spice this, pumpkin spice that, there’s even pumpkin spiced whipped cream to top your pumpkin spiced latte. Pumpkin spice all up in your face until you want to murder said Pumpkin Spice & Family… but, never fear! Today, I’m bringing you Sausage & Apple Stuffed Acorn Squash. It’s sweet, it’s savory, a little bit pumpkin-y, and a LOT delicious. I don’t even like squash that much, but, when prepared just the right way, I gets DOWWWN wit da squash, and this is one of those instances.
If you haven’t noticed, sweet & savory dishes are quite the trend around here at M+F. I’m a HUGE fan of anything sweet & savory, hence:
sweet potato kale & sausage hash… you get my drift? I’m sure there’s a bunch I forgot about, too!
Now, we’ve got one more to add to the list. These tender baked acorn squashes are hollowed out and stuffed with ground breakfast sausage, diced apples, sautéed veggies, and fresh rosemary & sage galore. The sweetness from the roasted squash & tart n’ sweet apples pairs well with savory sausage & autumnal herbs. This would make a sure-to-please Thanksgiving side dish, or a wonderful entree for dinner this week. One half of a squash is surprisingly filling!
You could even do what I did and prepare the squash + filling a few days beforehand, then, stuff & bake when you’re ready to eat! Why cook all day on Thanksgiving when you can prepare your side dishes several days in advance?! Ain’t nobody got time fo’ that! If you’re planning to prepare this ahead of time, simply roast your squash halves, prepare the filling, and individually wrap & refrigerate separately. When you’re ready to stuff & bake, simply let the roasted squash halves + sausage-apple filling come to room temp a bit before cooking. Easy peasy lemon squeezy.
- Kasandrinos extra virgin olive oil (for drizzling)
- 2 acorn squash, halved, seeds removed
- 1 tbsp ghee
- ¾ lbs. ground breakfast sausage (I used a 12oz. pack of sausage links & removed the casings)
- 1 apple, diced
- 1 onion, diced
- ½ cup diced celery (about 2-3 stalks)
- 3-4 cloves garlics, minced (about 2 tsp)
- ¼ cup almond flour
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh sage, chopped
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- ¼ cup almond flour
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- Preheat oven to 400 degrees F and prepare your "cheese" topping. Set aside.
- Cut both pointy ends off your acorn squashes (not too much - just enough to make a flat surface to sit on), then, cut them in half & scoop out the seeds.
- Lightly drizzle squash halves with olive oil (about 1 tsp per half) and sprinkle each half with a pinch of sea salt & freshly cracked black pepper.
- Bake squash halves at 400 degrees for 40 mins on a parchment lined baking sheet.
- Place ghee in a skillet over med-high heat and sauté onion & celery until translucent - about 5-6 mins.
- Add ground sausage and sauté about 2-3 minutes until browned. Add diced apple, chopped herbs, salt, pepper, and garlic. Sauté for another 1-2 mins until apples have slightly softened.
- Remove skillet from heat and mix in ¼ cup almond flour.
- Stuff squash halves with filling & top each half with 1 tbsp "cheese" topping.
- Drizzle with a bit more olive oil (about 1 tsp per half) and bake for 20 mins at 400 degrees.
- ENJOY! :)
[check out my Thanksgiving Recipe Roundup, too! – can you tell I LOVE Thanksgiving?! Click on the image below to peep alllllll that holiday goodness!]