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Pork Sage Stuffed Acorn Squash

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PORK SAGE STUFFED ACORN SQUASH

stuffed-acorn-squash
Pork Sage Stuffed Acorn Squash
stuffed-acorn-squash
  • Prep Time10 min
  • Cook Time1 hr
  • Total Time1 hr 10 min

INGREDIENTS

  • 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

INSTRUCTIONS

1

Preheat oven to 400 degrees & line a baking sheet with parchment paper or aluminum foil.

2

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.

3

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.)

stuffed-acorn-squash

4

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.

5

In the same saucepan, add drizzle of olive oil, onion, apple & garlic. Saute for 5 minutes, or until onions become translucent.

6

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.

7

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.

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