Sausage & Apple Stuffed Squash

I had put a recipe in called the same, though it was a little more complicated. I found this handwritten one in my recipe drawer and it's the one I had made before.

One can't get more "fall" than apples and acorn squash.

If you would like the other version, please let me know. It made more stuffing and used sage and mushrooms. It also added an egg to the mixture.

In my notes, I didn't say whether I used one or two acorn squash. One of my downfalls when I copy a recipe is I think I will remember. I'm going to say two, but if you use up the stuffing in one squash, you will have an extra one to bake or use later.

INGREDIENTS:

2 acorn squash, cut in half, and cavities cleared of seed and pulp. Place in a 350 degree oven for 40 minutes.

1 Tbsp oil

1 onion

2 stalks celery

1 tsp salt

1 tsp pepper **

1 tsp rosemary

3 cloves garlic

Sauté above ingredients until tender.

½ pound pork sausage, regular seasoning, cooked and drained

1 apple

1 c. bread crumbs

½ c. parmesan cheese

DIRECTIONS:

Meanwhile, sauté vegetables, brown and drain the sausage, and add all ingredients.

**I had written a teaspoon of pepper. Hmmm, perhaps use a half? Or less??

Remove squash from oven after 40 minutes, put the stuffing into the cavities Place back into the oven for another 20 minutes.

MY NOTES:

I apologize if this is not a detailed recipe. When I hand write a recipe, all the small details go away!! If pork is not on your list of edibles, then substitute chicken sausage.

When a recipe says Parmesan cheese, I assume it means the grated kind in a jar. If it says fresh grated parmesan cheese, then I will use it instead. ** I googled another recipe for sausage stuffed squash and they used the fresh kind, with some sprinkled on top. You might also google a few and choose which way to go, Parmesan in the jar, or fresh grated.

This is an easy recipe to add or subtract. I like the combination of squash, apple, and sausage.

Anytime you have questions, please email me at: advertising@waitsburgtimes.com. I've enjoyed conversations with those who have tried the recipes and those who have shared what they have done differently.

ENJOY!