A fun, fall themed dinner is just 40 minutes away with these delicious stuffed acorn squashes. Using spicy hot sausage (or mild, if you prefer it less spicy), fresh diced apples, sage, and gouda cheese, this dish is perfect for cool fall nights.
Ingredients
- 4 medium acorn squash
- 2 tablespoons olive oil, divided
- Salt and pepper
- 1 pound bulk hot Italian sausage
- 1 small onion, chopped
- 2 medium apples, cored and died
- 1 tablespoon minced fresh sage
- 1 cup packed fresh baby spinach, chopped
- 2 tablespoons apple butter
- 8 ounces Gouda cheese, shredded and divided
Instructions
| 1. Heat oven to 350°F. Line a 15 x 10-inch baking pan with aluminum foil. |
| 2. Cut tops off of squash; remove seeds and discard. Brush cut sides of squash with 1 tablespoon olive oil; season with salt and pepper. Place squash cut side down on prepared pan. Bake for 40-45 minutes or until tender. |
| 3. Meanwhile, cook sausage in a large skillet over medium heat until meat is no longer pink; drain. Transfer sausage to a bowl. Wipe out the pan. |
| 4. Sauté onion in remaining olive oil in the same pan over medium-high heat for 3 minutes. Reduce heat to medium. Add apples and sage; cook and stir for 2-3 minutes or until apples are tender. Stir in the spinach, apple butter and sausage. Cook and stir for 2-3 minutes longer or until heated through. Remove from the heat. Stir in 1 1/2 cups gouda. |
| 5. Spoon sausage mixture into squash. Bake for 15 minutes. Sprinkle with remaining gouda. Bake for 5-6 minutes longer or until cheese is melted. |
© Dairy Farmers of Wisconsin