PORK SAGE STUFFED ACORN SQUASH
- Prep Time10 min
- Cook Time1 hr
- Total Time1 hr 10 min
- 2 acorn squash, cut in half
- 3 tbsp. olive oil
- 1/2 tsp. salt, more to taste
- 2/3 cup The Toasted Oat Cherry Streusel Soft Granola
- 1/4 cup Parmesan cheese grated
- 1/2 tsp. basil, dried
- 1 lb. pork sage sausage
- 1 small onion, finely diced
- 1 cup apple, diced with skins
- 2 cloves garlic, minced
- 1/3 cup dried cranberries, coarsely chopped
- 1/4 cup pumpkin seeds
- 3/4 tsp. sage, ground
- 1 egg
Preheat oven to 400 degrees & line a baking sheet with parchment paper or aluminum foil.
Cut each squash in half & drizzle with olive oil. Salt the inside of each squash half. Place squash, cut side down, on the baking sheet & cook for 35-40 minutes.
While squash cooks, mix The Toasted Oat Cherry Streusel Soft Granola, dried basil & Parmesan cheese in a small bowl witha fork & set aside. (Keep chunks of Soft Granola intact.)
Place a nonstick skillet on medium-high heat & drizzle with olive oil. Sauté sausage until cooked thoroughly, about 5-7 minutes. Remove cooked meat with a slotted spoon & place in a large bowl.
In the same saucepan, add drizzle of olive oil, onion, apple & garlic. Saute for 5 minutes, or until onions become translucent.
Reserve 1/3 cup of the granola-Parmesan mixture from step 3 & set aside. In a large bowl, add dried cranberries, pumpkin seeds, egg & dried sage, the remaining 2/3 cup granola-Parmesan mixture and cooked pork. Use a fork to combine.
Fill both acorn squash halves with the pork filling. Sprinkle the remaining 1/3 cup granola-Parmesan on top. Place squash back in the oven for about 8 to 10 minutes.