Ingredients
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2 acorn squash, halved and seeded
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1 tablespoon butter, melted
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1/4 teaspoon garlic salt
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1/4 teaspoon ground sage
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1 lb pork sausage (regular seasoning)
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1/2 cup onion, finely chopped
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4 ounces mushrooms, chopped
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2 apples, cored and chopped (macintosh)
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1/2 teaspoon sage
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salt and pepper
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2 tablespoons fresh parsley, chopped
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1 egg, beaten
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1 celery rib, finely chopped
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1 cup fine breadcrumbs
Instructions
- Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
- Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
- Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
- Combine the pork, vegetables, and breadcrumbs in a large bowl.
- Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
- Stir in the egg and parsley.
- Fill the squash halves with stuffing-they should be slightly mounded.
- Return to oven and bake, covered, for 20 more minutes, until the egg is set.
- Garnish as desired with parsley and shredded romano cheese.