Step-by-Step Guide to Make Quick Maple Sausage Stuffed Acorn Squash

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, maple sausage stuffed acorn squash. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Maple Sausage Stuffed Acorn Squash is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Maple Sausage Stuffed Acorn Squash is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook maple sausage stuffed acorn squash using 15 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Maple Sausage Stuffed Acorn Squash:

1. Make ready Acorn Squash
2. Make ready real maple syrup
3. Make ready Filling Mix
4. Get Ground Pork Sausage
5. Prepare White Onion, chopped
6. Get Empire Apple, chopped
7. Get button mushrooms, chopped
8. Take Chopped mixed bell peppers
9. Prepare Seasonings
10. Prepare salt
11. Prepare black pepper
12. Make ready dried basil
13. Get dried parsley
14. Get garlic powder
15. Make ready dried thyme

Steps to make Maple Sausage Stuffed Acorn Squash:

1. Preheat oven to 350.
2. Preheat pan on stove top to medium heat.
3. Slice Acorn Squash in half lengthwise. Remove any remnant of the stem/vine before attempting to cut the squash in half. Protip: You can tap on the back of the knife with a rubber mallet to get it through the squash.
4. Scoop out seeds and strings from the center of the squash.
5. In preheated pan, sear ground sausage until grease appears.
6. Add peppers, onion, mushrooms and apple to sausage, and stir in.
7. Season mix with listed seasonings, and 2 tbsp of maple syrup.
8. Reduce heat to low-high and let simmer until sausage is mostly browned and peppers, onion and apple are tender.
9. While sausage mix is simmering, trim the bottom of the acorn squash just enough so they sit flat. Lightly stab the meat of the squash with a sharp knife, ensuring not to puncture the outer skin.
10. Arrange in a 9x13 baking dish and fill the bottom of the dish with water to 1/2 inch deep.
11. Divide remaing syrup, except for 4 tbsp, into the hollow of the squash halves. Coat the rims of the squash with syrup.
12. Fill the halves with sausage mix, gently packing it in, until mounded over the rims of the squash.
13. Drizzle remaing syrup over sausage mix and squash.
14. Bake in oven for 45-50 minutes, until sausage mix is fully browned and squash is fork tender.
15. Enjoy!

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