Stuffed Acorn Squash

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80 MINS

4 servings

80 MINS | 4 servings

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)

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

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