Stuffed Acorn Squash with Italian Duck Sausage
Recipe by: Kristen H.
For those cold fall nights, this acorn squash recipe has just enough kick to warm you up!
1: Preheat oven to 425°F.
- 2 Medium Acorn Squash, halved and seeded
- Olive Oil Spray
- 1 tbsp. Olive Oil
- 1/4 tsp. Kosher Salt
- 1 package Pelleh Poultry Italian Duck Sausage (chopped)
- 3/4 cup Chopped Onion
- 3/4 cup Chopped Celery
- 2 Cloves of Garlic, minced
- 4oz Chopped Fresh Shiitake Mushrooms
- 1 Sprig Fresh Thyme
- Chopped parsley, for garnish
1: Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes.
2: Meanwhile, in a large sauté pan heat olive oil, then add the onion and celery; cook until celery is soft, about 8 to 10 minutes.
3: Add the sausage and cook until slightly browned.
4: Add the mushrooms, garlic and thyme to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through. Divide (1/2 cup) between the squash. Garnish with Parsley