Ingredients
Scale
- 1 acorn squash, cut lengthwise with any seeds and strings removed
- ½ medium yellow onion, roughly chopped
- ½ lb sweet Italian bulk sausage (can sub hot sausage)
- 3/4 cup fresh corn kernels (can sub canned or frozen)
- 1 cup dry bread cubes, about ½ inch cubes (sub rice for a gluten free version)
- 2 T tomato paste mixed with 1 T water (can sub 3 T ketchup)
- ½ Granny Smith apple, chopped
- 1.5 tsp minced rosemary (can sub thyme or sage)
- Olive oil
- Kosher salt
- Pepper
- Parsley for garnish – optional
Instructions
- Preheat oven to 400 degrees
- Rub the yellow orange flesh of the cut and seeded squash with a little olive oil. Sprinkle lightly with Kosher salt and fresh ground pepper. Set aside.
- Cook the chopped onion on the stovetop in about 2 tsp of olive oil for about 4 to 5 minutes, until it is soft and translucent.
- Place the cooked onion, bulk sausage, corn kernels, bread cubes, tomato paste, water, chopped apple, rosemary, ½ tsp kosher salt, and ¼ tsp fresh ground pepper in a medium sized mixing bowl. Mix all the ingredients together using your hands or a spoon, making sure they are well combined and evenly distributed.
- Place the prepared squash halves in a casserole dish or rimmed baking pan. Stuff the center of each squash with half of the sausage and corn mixture, pressing it into a dome shape.
- Put the stuffed squash into the preheated oven a middle rack and cook for 50 to 60 minutes, until the flesh of the squash pierces easily with a fork. Halfway through the baking time, tent some foil over the sausage stuffing to prevent the top from burning.
- Remove pan from oven. Allow the stuffed squash to cool for 3-5 minutes. Garnish with parsley if desired and serve.