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ROASTED ACORN SQUASH STUFFED WITH ITALIAN SAUSAGE

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ROASTED ACORN SQUASH STUFFED WITH ITALIAN SAUSAGE

Ingredients:

2 acorn squash – halved, seeds removed
1 Tbsp. olive oil
Salt and pepper, to taste

Filling:

1 lb. Italian sausage (sweet or hot), bulk
½ lb. baby portabella mushrooms, chopped finely
1 small onion, diced
1 honey crisp apple, diced
1/8 tsp. allspice
2 Tbsp. garlic minced
8 oz ricotta cheese
1 egg
½ cup shredded parmesan
1 Tbsp. fresh thyme, chopped
Salt and pepper, to taste

Preparation:

Preheat oven to 400°F.
Cut squash in half and remove seeds and stringy core. Brush olive oil inside the meaty part of the squash and season with salt and pepper. Place on a baking sheet cut-side up.
Bake the squash in the oven for 30-40 minutes until edges begin to wrinkle and fork tender.
Remove from the oven; reduce oven temperature to 375°F.
To prepare the filling: in a large sauté pan, heat olive oil, add sausage, brown the meat, breaking into small pieces, add mushrooms, onions, garlic, salt, pepper and allspice. Cook, stirring frequently, until vegetable and apples begin to soften and sausage cooked through, about 8-10 minutes.
In a separate bowl, combine the ricotta, parmesan, thyme and egg. Set aside.
Remove squash from the oven, once cool enough to handle, scoop out flesh and add to sausage mixture. Adjust with salt and pepper, if needed.
In a bowl combine, ricotta and sausage mixture together. Mound filling into each of the acorn squash halves.
Sprinkle with parmesan, place in the 375°F oven for 15 minutes or until cheese is melted.

Course:

Dinner

Cooking Technique:

Baking Convection Oven Saute