One of my favorite Fall/Winter dishes. It’s so savory and the aroma is fabulous!

 

Preheat oven to 400 degrees. First you cut the acorn squash in half. Take a large spoon and scoop the seeds out. Discard of the seeds and set aside. Once all the squash are deseeded, slice the bottom of the squash. You will want to slice only a small piece in order for the squash to sit flat on the surface.

Take a cookie sheet and cover with foil (easy clean up and less chance of sticking.) Place all acorn squash on the cookie sheet. Take a paper towel or brush and coat the squash with olive oil. Try to coat the inside core as best as possible. Sprinkle with slat and pepper. Place in the oven for 40 minutes until tender with fork.

In large skillet pan start browning the pork sausage. Break pork into very small pieces as the meat cooks. Dice the onion, apple, and celery. Add to the sausage and cook until tender. Once the onion is translucent begin to add the garlic, rosemary, and thyme. Cook down and let spices meld. Pull the acorn squash out of the oven. Mix in bread crumbs and cheeses.

Spoon mixture into the acorn squash and pack gently. Sprinkle additional cheese across the top. Place in the oven for an additional 20 minutes. Remove from oven and enjoy!

Ingredients:

3 Acorn Squash

1 chopped onion

2 celery stalks

1- 2 tbsp extra virgin olive oil

1 tsp Rosemary

4 chopped garlic cloves

1/2 lb sausage

1 chopped green apple

1 cup Panko bread crumbs

1/2 cup Parmesan cheese

Salt and pepper