Ingredients
- 1 acorn squash - halved and baked.
To bake: Cut squash in half and scoop out seeds. Bake at 350 for about 35-40 minutes until soft and scoopable, but the shells are still firm. Remove and cool enough so you can scoop out squash.
For stuffing:
1/2 lb. turkey italian sausage (remove casings)
6-8 slices of cinnamon raisin bread (does not need to be dried overnight, can be fresh). Cube bread.
1/2 small oinon, chopped.
4 large stalks celery, chopped
1 clove minced garlic
1/2 -1 fresh large apple, chopped (skin can be left on)
1/2 tsp cinnamon
1/4 tsp cumin
1/4 tsp salt or more to taste
1/4 tsp pepper or more to taste
Crumble italian sausage and fry in skillet. When done add to cubed bread in large bowl.
With the drippings from the italian sausage, sautee the oinon, celery, apple and garlic until slightly soft. Add some olive oil if you need it. Add sauteed ingredients to bread and sausage and mix together. Add scooped squash and mix with a fork together. Add seasonings and taste. Add more of whatever is needed.
Scoop stuffing mixture back into squash shells and bake at 375 for 30-40 minutes. Add a sprinkle of parmasean cheese before serving.
Description
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