Sausage and Apple Stuffed Acorn Squash #appetizers #familyrecipes

These Sausage and Apple Stuffed Acorn Squash are the ideal hors d'oeuvre for these special seasons or get together, sure to leave your taste buds singing!

Thanksgiving is directly around the bend and the arrangements are going all out beginning with my Sausage and Apple Stuffed Acorn Squash! Throughout the previous hardly any years we have been away from family during the special seasons and chose to spend our days off together making new customs and attempting new things. One way we can do that is by having a "friendsgiving" and welcoming our companions over to celebrate. One year we had our too sweet neighbors over and our children truly delighted in having guests over.

An energizing thing about having companions over is the canapés that are served. Keep in mind how I said we like difficult new things since we don't have the conventional Thanksgiving being ceaselessly from family? Well today I'm going to share a tidbit formula that isn't just stunning, yet pressed loaded with enhance! This Sausage and Apple Stuffed Acorn Squash is the ideal dish to make or take to a companions house!

Also Try Our Recipe : Sweet Cream Cheese Wontons

Ingredients

3 Acorn Squash, halved
Olive Oil
Salt & Pepper
1 lb Ground Sausage
1 Small Onion, finely chopped
2 Large Celery Stalks, finely chopped
2 Apples, diced
½ tsp sage
1 cup Panko Bread Crumbs
1 cup Parmasean Cheese, divided

Instructions

Preheat oven to 400 degrees.
Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half.
Spoon out seeds.
Brush olive oil inside and on top of Acorn Squash.
Sprinkle Salt and Pepper over Acorn Squash to taste.
Bake for 40 minutes to an hour depending on size of your squash until tender and you can pierce with a fork, but still holding it's shape.
While the squash is baking begin sautéing the sausage for about 5 minutes, drain and pat dry with a paper towel to remove as much grease as possible, but don't discard grease in the pan.
Using the grease from the sausage add your onions and celery to the pan and sauté for another 2-3 minutes until it starts to brown. (add olive oil if necessary)
Add apples and sauté for another 2 minutes or until softened.
Stir in sage and bread crumbs.
Add ¾ cup parmesan cheese and stir until cheese begins to melt. Set aside.
Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled.
Return to the oven and bake an additional 15-20 minutes depending on size of squash.
Remove from oven and top with remaining parmesan cheese.
Enjoy!