Savory Sausage, Apple and Cheddar Bread Pudding
45 MINS
6 servings
Stuffed Acorn Squash
Rate this recipe
Stuffed Acorn Squash
80 MINS | 4 servings
Ingredients:
- 1 package Hatfield Recipe Essentials Sage Ground Sausage (substitute with other flavors: Sweet Italian or Chorizo)
- 2 acorn squash, halved and seeded
- 2 Tbsp. olive oil
- ¼ tsp. garlic powder
- 1 package Hatfield Recipe Essentials Sage Sausage (optional: Sweet Italian, Ground Pork or Chorizo)
- ½ cup finely chopped Vidalia onion
1 stalk celery, finely chopped - 8 oz. baby portabella mushrooms, chopped
- 2 Honey crisp apples, cored and chopped
- ¼ cup craisins
- ¼ cup toasted pecans
- 1 cup fine breadcrumbs (note: if glute free use the gluten free breadcrumbs)
- 1 egg, lightly beaten
- 4 Tbsp. fresh parsley
- Salt and pepper, to taste
- Shaved Romano cheese (optional)
Preparation:
- Preheat oven to 375°F.
- In a small bowl, combine 1 tablespoon of olive oil and garlic powder with salt and pepper.
- Brush over the cut squash on the inside cavity.
- Bake in a roasting pan with the cut side up. Roast for 45 minutes to 1 hour until squash is tender and holds it shape. Remove and set aside.
- While the squash is roasting, in a large saute pan add the 1 tablespoon of olive oil over medium high heat. Add the sage sausage, cook until no longer pink about 8 minutes. Remove the pork and set aside.
- Add the onions, mushroom, celery to the pan, saute for 4-6 minutes. Stir in the apples and cook for another 4 minutes.
- In a large bowl add the vegetables, apples, craisins, toasted pecans and pork with the breadcrumbs, season with salt and pepper. Stir in 2 tablespoons of parsley and egg.
- Fill the cook squash halves with mixture (note: they should be slightly mounded).
- Return to the oven and bake for an additional 15-20 minutes until the egg is set.
- Remove from oven, garnish with Romano cheese and fresh parsley.
Recipe created by Hatfield’s executive chef, Chef Jen
Related Recipes
BACK
GO
