Chicken Sausage and Apple Stuffed Acorn Squash

I tried acorn squash for the first time last night and I am now addicted to it! It is so deliciously sweet and tastes even better when stuffed with apples and sausage!

I decided to try acorn squash after visiting the farmer's market on Saturday and noticing how fresh their acorn squashes looked. I bought a couple and then looked for a recipe that incorporated sausage and apples, because they go together so well and I am still looking for different ways to use up the apples I picked a couple weeks ago.

I served one half of the acorn squash (trust me, one half is extremely filling) with maple glazed carrots. The stuffed squash and maple carrots went perfectly together. The meal as a whole has been one of my favorites that I think I have ever made. 

So, the next time you're at the farmer's market or grocery store, pick up these simple ingredients and cook an amazing fall dinner!

Chicken Sausage and Apple Stuffed Acorn Squash:

(recipe adapted from: http://www.preventionrd.com)

2 large acorn squash, halved and seeded

2 tablespoons butter, melted

1 clove garlic, minced

1/2 teaspoon thyme

2-3 chicken sausages, removed from casing

1 teaspoon olive oil

1/2 onion, diced

2 small apples (or 1 medium), diced

1 cup panko breadcrumbs

1/4 cup parmesan, grated

1 egg, beaten

salt and pepper, to taste

1. Preheat the oven to 400°.
2. Combine the melted butter, garlic and thyme and brush the inside and outside of the acorn squash halves.
3. Place the halves (cut side up) on a baking sheet and bake for 50-60 minutes, until fork tender.
4. In a large skillet cook the sausage over medium heat. Once browned, remove from the skillet and put aside on a plate. Add the olive oil to the pan and add the onions. Cook for about 5 minutes, until tender and add in the apples. Cook for another 2-3 minutes. Return the sausage to the skillet and remove from heat. 
5. Transfer the mixture to a bowl and stir in the breadcrumbs, salt, pepper, parmesan and egg.
6. When the squash is done roasting, remove from oven and fill each half with the stuffing mixture. Return the squash to the oven for another 20 minutes and serve!