This is a perfect, flavourful dish for the fall season.
Ready in: 1 h 20 min
Makes 6 servings
36.8g of fat
18.7g of protein
5.3g of fiber
3 small to medium-sized acorn squashes
Salt and pepper to taste
1 lb (500 g) pork sausage w/ casings removed
Half a cup of chopped celery
Half a cup of chopped onion
Half of a Granny Smith apple, chopped
Half a teaspoon (2mL) dried sage
1 cup (250mL) shredded cheddar cheese
Half a cup (125mL) coarsely chopped pecans
1. Preheat oven to 375º F (190º C).
2. Cut squash in half lengthwise; remove seeds. Season squash with salt and pepper to taste and place cut-side down on a foil-lined, greased baking sheet. Bake for 45 minutes or until flesh is tender when pierced with a sharp knife. Remove squash and increase oven temperature to 425º F (220º C).
3. Meanwhile, crumble sausage into a large skillet; add celery, onion, apple, and sage. Cook over medium heat until meat is no longer pink and vegetables are softened (about 10 minutes). Remove from heat, stir in half of the cheese and all the pecans.
4. Sprinkle with remaining cheese. Bake at 425º F (220º C) for 10 min, until cheese is bubbly and squash is heated through.