Sausage-Apple Stuffed Squash
Description
This comforting dish pairs tender roasted acorn squash with a hearty stuffing of pork sausage, old-fashioned oats, and tart apples. The sweetness of the fruit balances the savory spices in the meat, creating a harmonious flavor profile perfect for autumn evenings. The oats help bind the stuffing while adding a pleasant texture. It is an excellent choice for a family-style dinner or a cozy weeknight meal that feels special without requiring complex techniques. Serve this warm, rustic main alongside a simple green salad for a complete, satisfying experience.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Cut acorn squash in half lengthwise and scoop out seeds and strings.
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Place squash halves cut side down in a shallow baking pan.
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Pour water into the bottom of the pan.
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Bake squash for 30 minutes.
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While squash bakes, combine sausage meat, oats, salt, apple, onion, parsley, and milk in a bowl.
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Mix ingredients thoroughly until well combined.
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Shape the mixture into 18 small sausage balls.
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Heat shortening in a large skillet over medium heat.
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Brown sausage balls lightly on all sides, then remove from skillet.
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Remove squash from oven and turn halves cut side up.
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Season the cut side of the squash with salt and pepper.
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Place 3 sausage balls into the center of each squash half.
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Return to oven and bake for 40 minutes longer, or until squash is tender when pierced with a fork.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 30.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 7.5g3%
- Dietary Fiber 2.1g9%
- Sugars 1.0g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a sharp knife and a stable cutting board when slicing acorn squash, as they can be hard to cut. You can also microwave the squash halves for 2-3 minutes to soften them before cutting if you find them difficult to handle.
Any variety of apple works well, but tart apples like Granny Smith or Honeycrisp provide a nice contrast to the sweet sausage.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
For a vegetarian version, substitute the pork sausage with a plant-based sausage alternative or lentils.
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