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Sausage and Sage Stuffed Acorn Squash
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Reviews
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By:
Shelley Underwood
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Sausage and Sage-Stuffed Acorn Squash Recipe fills halved acorn squash with a mixture of cooked Italian sausage, onion, dried cranberries, sage leaves and parsley and serves with grated Parmesan to create this delicious acorn squash recipe.
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INGREDIENTS
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4 small acorn squash (about 12oz each)
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2 T olive oil
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1 large onion, finely chopped
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1 lb. Italian sausage, casings removed
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1/4 cup dried cranberries
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1/2 cup fresh sage leaves, thinly sliced
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1/2 cup fresh flat-leaf parsley, chopped (optional)
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Grated Parmesan, for serving
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DIRECTIONS
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1:
Cut the squash in half; scoop out and discard the insides. Season the cut sides with 1/2 t salt and 1/4 t pepper and arrange four of the squash halves cut-side down on a flat microwave safe plate or baking dish. Microwave on high until tender, 8 to 10 minutes, then transfer the cooked squash to a baking sheet and repeat with the remaining squash.
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2:
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, season with 1/4 t salt and pepper and cook covered, stirring occasionally, until tender, 6 to 8 minutes.
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3:
Add the sausage and cranberries and cook, breaking up the sausage with a spoon, until cooked through and beginning to brown, 6 to 7 minutes. Stir in sage and parsley (if using) and cook for 1 minute.
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4:
Divide the sausage mixture among the squash halves, sprinkle with Parmesan, if desired, and serve warm.
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