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Apple-Sausage Stuffing in Acorn Squash
Yields: 10 Servings
1 lb. sweet Italian Sausage, casings removed
4 medium-sized tart red apples – unpeeled, cored, and diced (I used green granny smiths from a friend’s tree)
1 7oz. bag diced mixed dried fruit
2 Tbsp chopped fresh sage or
2 tsp dried sage
½ tsp ground nutmeg
2 10oz. packages frozen parmesan garlic bread, thawed and cut into ½ inch cubes
1 cup chicken broth
1 small acorn squash per person
1. Cook the sausage in a large skillet over medium heat, breaking up the meat as it cooks. When it’s brown add the apples and cook, stirring occasionally until the apples are tender, about 5 minutes. Stir in the dried fruit, sage and nutmeg. Fold in the bread and add the broth.
2. At the bottom of the acorn squash, cut the end of the stem off to allow for the squash to sit flat in the backing dish.
3. Cut around the upper stem of the acorn squash and scoop out seeds. Save the upper stem for the “hat.”
4. Stuff the acorn squash with the stuffing. Put a “hat” on each squash. Hold in place with a toothpick.
5. Fill baking dish with 1 inch of water and place each squash up right in dish.
6. Bake at 350 degrees for 40 to 45 minutes or until squash is soft.
7. Serve with butter and brown sugar if desired.
Writer J. A. Campbell 