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    Stuffed Acorn Squash


    Source of Recipe


    Carol Goetz


    List of Ingredients


    • 2 acorn squash, halved
    • 2-3 T. butter
    • 1 stalk celery, chopped
    • 1/2 onion, chopped
    • 1 lb. breakfast sausage (maple flavored is best)
    • 1 apple, peeled, cored, diced
    • 1 t. thyme
    • 1/2 t. sage
    • salt & pepper to taste
    • 1/2 C. breadcrumbs
    • 1 large egg
    • 1/4 C. sour cream


    Instructions


    1. Preheat oven to 350.
    2. Place squash halves, cut side down, in baking dish.
    3. Add water to dish to come 1" up side of squash.
    4. Bake 25-35 minutes or until soft, drain, set aside.
    5. Saute' celery and onion in skillet over medium heat until translucent.
    6. Add sausage and saute' until cooked through, breaking it up.
    7. Add apple and seasonings, cook until heated through.
    8. Scrape flesh out of squash into large bowl, save shells.
    9. Mash squash with fork, then add sausage mixture, breadcrumbs, egg and sour cream until mixed well.
    10. Spoon stuffing into shells.
    11. Bake 350 for 20 to 25 minutes.
 

 

 

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