Stuffed Acorn Squash

Instructions

1. Step 1

   Heat the oven to 200°C. Cut the squash in half lengthwise and scoop out the seeds.

   Cookware: Chef Knife, cutting board, spoon

2. Step 2

   Brush the squash all over with the olive oil and arrange it cut-side down on a rimmed baking sheet. Roast until nearly tender when pierced, about 35 minutes.

   Timer: 35 min (fixed)

   Ingredients used: 2.0 piece Acorn Squash, 30.0 ml Olive Oil

   Cookware: rimmed baking sheet

3. Step 3

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

   Timer: 8 min (fixed)

   Ingredients used: 340.0 gr Italian Sausage

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the onion, celery, and apple to the skillet. Cook over medium heat until the vegetables soften and the apple is just tender.

   Timer: 7 min (fixed)

   Ingredients used: 180.0 gr Apple, 100.0 gr Celery, 150.0 gr Onion

   Cookware: large skillet, wooden spoon

5. Step 5

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

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Dried Sage, 1.0 gr Dried Thyme, 8.0 gr Garlic

   Cookware: large skillet, wooden spoon

6. Step 6

   Remove the skillet from the heat. Stir in the chicken stock, dried cranberries, breadcrumbs, Parmesan, salt, and black pepper until evenly combined.

   Timer: 2 min (fixed)

   Ingredients used: 55.0 gr Breadcrumb, 120.0 ml Chicken Stock, 50.0 gr Dried Cranberry, 1.0 gr Ground Black Pepper, 30.0 gr Parmesan Cheese, 5.0 gr Salt

   Cookware: large skillet, wooden spoon

7. Step 7

   Turn the squash cut-side up and divide the prepared filling among the cavities. Return it to the oven and bake until the filling is hot and lightly browned.

   Timer: 10 min (fixed)

   Cookware: rimmed baking sheet, spoon

8. Step 8

   Let the stuffed squash rest briefly before serving.

   Timer: 5 min (fixed)