"An aromatic stuffing with sage and thyme, dotted with Sweet Apple chicken sausage along with the classic mirepoix of carrots, celery, and onion, makes this one a classic."
Ingredients
2 packages Sweet Apple al fresco Chicken Sausage, chopped
4 small acorn squash, cut in half
4 tablespoons olive oil
1 small onion, chopped
2 large carrots, diced
3 stalks celery, diced
2 apples,chopped
1 cup torn bread
1/2 cup milk
2 eggs
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme, chopped
Directions:
- 1Preheat the oven to 350F degrees. Brush the cut acorn squash with olive oil and season them with salt and pepper. Bake cut side up for about an hour, until golden brown and softened.
- 2While the squash bakes, sauté the sausage until crispy in a non-stick pan. Add the onion, carrots, celery, and apples. Cook for ten more minutes, until translucent.
- 3Soak the bread in the milk and whisked eggs while the stuffing cools for five minutes. Add the bread mixture to the cooled stuffing, seasoning with fresh chopped herbs.
- 4Once the squash is out of the oven, stuff with mixture and bake for 30 additional minutes.
- 5Serve immediately with a side salad or as is. Enjoy!
