Fall is squash season and in Oklahoma, we have several fresh farm options to choose from.
Today at the Cooking Corner, Carolyn Piguet from Piguet's Prime Time is back to show us how to make Maple Sausage Stuffed Acorn Squash.
Maple Sausage Stuffed Acorn Squash
3 medium acorn squash
1 – 16 ounce package of Maple Flavored Pork Sausage
1 small yellow onion, chopped
2 celery stalks, finely chopped
2 apples, cored and diced
2 Tablespoons Brown Sugar
2 Tablespoons Butter
¼ teaspoon Sage
1 cup Panko bread crumbs
1 cup Parmesan cheese, shredded and divided
Preheat oven to 350 degrees.
Poke holes all the way around squash and place in microwave for 6 minutes. Cut open squash and remove seeds. Depending on the size of the squash, if not fork-tender, you may have to return to the microwave for a few additional minutes. Set aside.
Sauté sausage until browned and cooked through.
Add celery and onions and sauté for another additional 2 to 3 minutes. Add butter and brown sugar, stir. Add apples and sauté for another 2 to 3 minutes until softened. Stir in sage and panko and add ¾ cup of Parmesan cheese – stir the mixture until cheese begins to melt. Set aside.
Spoon sausage mixture into squash halves until filled. Place in the oven for 15 minutes and remove and sprinkle remaining cheese on top and serve.