Baked Stuffed Acorn Squash

Instructions

1. Step 1

   Heat the oven to 200°C.

2. Step 2

   Place the squash halves on the baking sheet. Rub the cut surfaces with part of the olive oil and season with part of the salt and black pepper, then turn them cut-side down.

   Ingredients used: 2.0 piece Acorn Squash, 1.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 3.0 gr Salt

   Cookware: baking sheet, Chef Knife, cutting board

3. Step 3

   Roast until the squash is tender when pierced but still holds its shape.

   Timer: 40 min (fixed)

   Cookware: baking sheet

4. Step 4

   Meanwhile, cook the sausage in the skillet over medium heat, breaking it into small pieces, until browned and the center reaches 71°C. Transfer it to a clean plate.

   Timer: 8 min (fixed)

   Ingredients used: 340.0 gr Italian Sausage

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the remaining olive oil to the skillet. Cook the onion, celery, and apple over medium heat until softened.

   Timer: 7 min (fixed)

   Ingredients used: 180.0 gr Apple, 100.0 gr Celery, 15.0 ml Olive Oil, 150.0 gr Yellow Onion

   Cookware: large skillet, wooden spoon

6. Step 6

   Add the garlic, sage, and thyme and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Garlic, 8.0 gr Sage, 2.0 gr Thyme

   Cookware: large skillet, wooden spoon

7. Step 7

   Remove the skillet from the heat. Stir in the cooked sausage, cranberries, breadcrumbs, broth, Parmesan, parsley, and the remaining salt and black pepper to make a moist filling.

   Ingredients used: 60.0 gr Breadcrumb, 120.0 ml Chicken Broth, 60.0 gr Dried Cranberry, 1.0 gr Ground Black Pepper, 45.0 gr Parmesan Cheese, 15.0 gr Parsley, 3.0 gr Salt

   Cookware: large skillet, wooden spoon

8. Step 8

   Turn the roasted squash halves cut-side up. Divide the filling evenly among the cavities, mounding it gently.

   Cookware: baking sheet, Kitchen spoon

9. Step 9

   Bake until the filling is hot throughout and lightly browned on top. Rest briefly before serving.

   Timer: 15 min (fixed)

   Cookware: baking sheet