Pork Sausage, Chestnut & Apple Stuffed Acorn Squash
Chestnuts, apples and pork sausage make up the delicious and flavorful stuffing for roasted acorn squash. An easy yet comforting dish to take you from Fall into Winter.
- 4 acorn squash
- 1 lb pork sausage
- 1 small apple diced
- 1 cup cremini mushrooms chopped
- 1/2 cup chestnuts roughly chopped
- 2 tbsp olive oil
- Salt & pepper
Preheat your oven to 400 degrees.
Slice open your acorn squash, and scoop out the seeds. Brush with 1 tbsp of the olive oil and sprinkle with salt & pepper. Roast for 20-30 minutes until fork tender
Meanwhile, saute up your filling. Heat 1 tbsp olive oil in a saute pan. Saute the mushrooms on medium heat, for 3-5 minutes. Add in the pork sausage and cook for 5-7 minutes, making sure to cut up the sausage into small pieces with a wooden spoon.
Add in the diced apples and cook till soft but still crisp, about 3 minutes, then stir in the chestnuts. Cook till sausage is fully cooked and no longer pink and the chestnuts are heated through, about 3-5 minutes. Season with salt & pepper.
Scoop the filling into each acorn squash and enjoy!