Summer’s dragged on longer than normal this year. We’re all looking forward to cooler temps so we can start using the oven again! Ready to switch those light salads for something warm and hearty? This savory stuffed squash is just the recipe to celebrate fall.

This recipe is reprinted from our friends over at Yummly!

recipe-photo Apple Sausage Stuffed Squash
(Serves 4)Preheat oven to 400°F

4 small to medium winter squash (such as delicata or acorn)
Extra virgin olive oil
Sea salt
Freshly ground black pepper
1 pound bulk Italian or your favorite sausage (or links with the casing removed)
1 large onion, finely chopped
1/2 pound mushrooms (shiitake or your favorite), stemmed and finely chopped
1 apple (Gala or your favorite), peeled, cored, and finely chopped
1/3 cup sour cream
Parmigiano reggiano for topping (optional)
Chopped fresh basil or parsley, for serving

Cut each squash in half and use a spoon to scrape out the seeds and stringy pulp. Brush the cut sides of the squash lightly with olive oil and sprinkle with a little salt and pepper. Arrange the squash halves cut side down on a baking sheet lined with parchment. Bake for 20-30 minutes, or until the squash is fork tender (acorn squash takes a few minutes longer than delicata). Set the squash aside and leave the oven on.

While the squash is roasting, make the filling. Heat a large skillet over medium-high heat. When the pan is hot, add enough olive oil to coat it with a thin layer. Add the sausage and cook, breaking up the meat with a spatula, until browned in spots and halfway cooked, about 5 minutes. Stir in the onion and mushrooms and continue to cook, stirring often, until the sausage is fully cooked and the mushrooms and onions have softened a bit. Stir in the apples and cook for five more minutes. Turn off the heat and stir in sour cream. Add salt and pepper to taste.

Turn the squash halves over so the cut sides are up. Spoon the filling into the squash halves and sprinkle a little cheese on top of each one, if using. Return the squash to the oven and bake for 15-20 minutes, until the tops are browned in spots. Let cool for 10 minutes and then sprinkle with basil or parsley and serve hot.


(Original Recipe