You can mix and match the flavors any way you like.
Mushrooms and apple
Jalapeno, bacon, and cheese
Cranberry and apple.
Quinoa instead of panko crumbs.
Turkey instead of chicken.
The possibilities are endless which is why I love these so much.
What is your favorite stuffed squash combo? Let me know in the comments below.
- 2 large acorn squash, halved and seeded
- 2 Tbsp olive oil
- 1 clove of garlic, pressed
- 1/2 tsp ground sage, divided
- 3/4 lb chicken sausage
- 1/2 cup onion, finely chopped
- 4 oz mushrooms, chopped
- 1 apple, cored and chopped
- 1 cup panko crumbs
- 1/4 cup grated goat cheese
- salt and pepper
Preheat oven to 400 degrees.
Combine the melted butter, garlic, and 1/4 tsp sage. Brush the inside of each squash with the oil mix. Place the squash on a cookie sheet, cut side up, and roast for 50-60 minutes, or until fork tender.
In a large skillet over medium heat, brown the sausage. When the sausage is browned, remove it from the pan.
To the skillet add the onions and mushrooms and cook for 2 minutes. Add the apples and cook for another 5 minutes.
Return the sausage to the skillet then remove from heat. Season with 1/4 tsp sage, salt, and pepper. Stir in the panko and Parmesan.
Divide the stuffing evenly among the four squash halves