Take advantage of the abundance of acorn squash available this time of year with affordable, nutritious Apple & Sausage Stuffed Acorn Squash. Loaded with flavor, simple to make, fantastic for making ahead, definitely freezable, and a meal that transports and reheats beautifully - and it's just the right food for sharing with an elderly neighbor or housebound family member too!
Preheat oven to 400°F. Halve the squash and remove the seeds. Place squash halves in a baking dish, cut side up, brush the squash’s insides with 2 tablespoons oil, and season with one teaspoon Rancher Steak Rub*. Roast for about 40 minutes or until tender when pierced with a fork.
Meanwhile, heat the remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium heat. Add onion, celery, and ground sausage. Sauté until the sausage is thoroughly cooked and no longer pink.
Stir in apple, sage, and remaining 1/2 teaspoon Rancher Steak Rub. Cook until the apple is softened, about 3 minutes.
Remove the squash from the oven. Preheat broiler. Stuff squash with sausage filling and top with parmesan cheese.
Return stuffed squash to the oven and broil for 2-4 minutes or until nicely browned.
KITCHEN NOTES
Footnotes:*Rancher Steak Rub is available from .[1] Not all apples are created equal. They come in many flavors and textures, and they react to heat in different ways. That's why the apples you choose to cook and bake with can make or break your dish. For this dish, you want an apple that remains firm when cooked that won't become mushy. Among my favorites for cooking and baking are Braeburn, Granny Smith, and Honeycrisp apples.