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A delicious and healthy fall meal! Perfect for a crisp night!
Preheat the oven to 350ºF. Divide the butter into four, and place one sage leaf and a pat of butter in the center of each squash. Sprinkle with olive oil, salt and pepper, and roast for 50-60 minutes, until the squash are fork tender. (Note: you can do this part ahead of time, then store the pre-roasted squash in the fridge until you are ready to finish the recipe up. I did this and it made putting dinner together a snap!)
In a large saute pan, saute the sausage until brown and mostly cooked through, and reserve on a paper towel-lined plate. In the same pan, add in the onion, garlic, mushrooms, celery, remaining sage (minced), thyme, and salt and pepper. Saute on medium heat until the onions are translucent and mushrooms are browned, about five to seven minutes. Add in the apples and the sausage, and saute another two or three minutes. Take off the heat and transfer to a large bowl.
Turn the heat up on the oven to 400ºF.
Into the stuffing mix, add the breadcrumbs, cheese, and beaten egg. Mix to combine, then divide the stuffing evenly into the squash halves (about 1 cup each). Sprinkle the tops with parmesan cheese, then bake for an additional 20 minutes or so.
Enjoy!
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