Stir in the onion and shiitake mushrooms (if using) and continue to cook, stirring often, until the sausage is fully cooked and the mushrooms and onions have softened a bit. Add the sausage and cook, breaking up the meat with a spatula, until browned in spots and halfway cooked, about 5 minutes.
When the pan is hot, add enough olive oil to coat it with a thin layer. Heat a large skillet over medium-high heat. While the squash is roasting, make the filling.Set the squash aside and leave the oven on. Bake for 20-30 minutes, or until the squash is fork tender (acorn squash takes a few minutes longer than delicata). Arrange the squash halves cut side down on the baking sheet. Brush the cut sides of the squash lightly with olive oil and sprinkle with a little salt and pepper. Carefully cut each squash in half lengthwise and use a spoon to scrape out the seeds and stringy pulp. Line a large baking sheet with parchment. I hope you give this stuffed squash with sausage and apple a try soon! As the new saying goes, it’s not fall until you’ve stuffed a squash. I’m thinking about trying chorizo next time! This time I went with my current favorite sausage that’s fresh from Big Sycamore Farm it’s more breakfast than Italian since it’s seasoned with sage, but it worked beautifully here. I usually use a sweet/mild Italian sausage here, but hot works if you like things spicy, and other types of sausage would be delicious, too. (You can even make this with summer squash or zucchini! Sometimes I do that for my husband, who is averse to winter squash. I can’t decide which one I like best, so I grabbed both at the farmers market and went half and half.
#Sausage apple stuffed acorn squash skin#
Delicata squash has a milder flavor than acorn and the skin is edible, if you’re up for that! Acorn squash is a bit richer and creamier. I like to make this with delicata squash or acorn squash, but you can use your favorite winter squash as long as you choose small to medium ones. Basically, Whole30 or not, you can’t go wrong with this dish. I replaced the parmesan on top with chopped fresh basil, which tastes great and looks even prettier. And a little nutritional yeast gets stirred in to add a bit of cheesy flavor. Once the cashew sour cream is stirred into the sausage mixture, it tastes just as creamy as the lactose-laden version. However, the Whole30 version is shockingly similar. I first made these stuffed squash with sausage when I wasn’t doing a Whole30, so I stirred in sour cream and topped them with freshly grated parmigiano reggiano. And since these squash boats include a good dose of protein and veggies, I never feel the need to serve a side with them. The sweet squash is the perfect backdrop for savory sausage, onions, and mushrooms in a creamy cashew-based sauce, studded with little bits of apple for an extra layer of sweetness. This stuffed squash with sausage and apple is beautiful, filling, delicious, and nutritious. It quickly became one of my very favorite meals. I’ve been making this dish since last fall, when I never managed to make it early enough to have decent light left for a photo shoot. You can make this with delicata, acorn, or any winter squash! When tender, sprinkle the last 1/4 cup pecorino onto the 4 halves and serve.Stuffed squash with sausage and apple is the ultimate Whole30 comfort food for fall. If not, return to the oven for 10 more minutes. Remove and test that the squash is fork-tender. Any remaining stuffing can be placed in a baking pan and cooked alongside the squash. Cover lightly with foil and return to the over 35-40 minutes more of baking. Place 1 Tbsp of butter on each squash half. Stuff the squash, mounding it higher than the edge. Remove acorn squash from the oven and turn them cup side up for stuffing. Cook for 3 minutes to coat the apples and melt the butter.Īdd 1/2 cup pecorino and 3/4 cup of breadcrumbs to the pan and thoroughly mix to incorporate. Scrape off brown bits from the bottom of the pan with a wooden spoon and cook for 1 minute.Īdd the 2 cups of chopped apples and 2 Tbsp of butter to the pan.
Remove sausage from its casing and saute in a large pan with 2 tablespoons of olive oil on medium heat for 10-15 minutes until browned and cooked through.Īdd the chopped sage, 3/4 tsp of black pepper, and the 2 cups of chicken stock to the pan. Turn squash cut side down on sheet pan and bake in the oven for 35-40 minutes until tender. Season squash with 2 Tbsp of Olive Oil, 1/2 tsp of Salt, and 1/4 tsp of pepper. Cut acorn squash in half and scoop out the seeds with a metal spoon. Turn oven on to 400 F and place rack in the middle.
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