Acorn squash is one of my favorite kinds of squash because it looks and tastes great and is pretty easy to prepare – you don’t even have to peel the skin. Already delicious when simply roasted, it’s even better when stuffed with yummy goodies. This Sausage-Stuffed Acorn Squash presents so beautifully it gets wows when served and even more raves when people dig in.
Guessipe
- 2 TBSP butter
- 2 tsp honey
- 1 tsp white wine vinegar
- 1/4 tsp red pepper flakes
- salt and pepper to taste
- 1 acorn squash, seeded and halved
- 2 Italian sausages
- leaves from 1 cauliflower head, chopped
- 1/2 red onion, chopped
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp Korean red pepper
- 1/4 tsp brown sugar
- 1/4 tsp garlic powder
- 1/2 apple, cored and chopped
- 3 green onions, whites separated from greens and chopped
- 1 Roma tomato, chopped
- 1/2 cup shredded mozzarella + more for topping
Melt the butter over medium heat until it starts to bubble and brown. Stir in the honey, vinegar, and red pepper flakes. Remove from heat, and salt and pepper to taste.
Cut small pieces off of the top and bottom of the acorn squash so that the halves will sit flat. Rub the squash all over with the butter mixture. Sprinkle with salt. Bake at 400 degrees F for 40 minutes.
Remove the sausages from their casings, break them up and saute over medium-high heat until they release their oil. Add the cauliflower leaves, onion, white parts of the green onions, garlic, salt, Korean red pepper, brown sugar, and garlic powder. Cook until the sausage is browned.
Add the apple and continue to cook until the apple begins to soften.
Remove from heat and stir in the green parts of the green onions, tomatoes, and mozzarella.
Fill the roasted squash halves with the sausage mixture. Top with more mozzarella and bake for 10 more minutes.
