vegetarian sausage stuffed acorn squash

How To Make vegetarian sausage stuffed acorn squash

• 1

  Preheat oven to 400 degrees
• 2

  Trim top & bottom tip off the acorn squashes. Then cut each through the middle. Scoop seeds. Stand each piece on end with middle facing up in a cup shape.
• 3

  Using a brush coat each piece inside and top side with softened butter.
• 4

  Sprinkle with cinnamon, salt & Pepper to taste
• 5

  Bake uncovered for 35-45 minutes
• 6

  For filling: in a skillet heat olive oil and add chopped onions, chopped celery, and minced garlic.
• 7

  Lightly salt and pepper. Sauté over medium heat until onion begins to soften.
• 8

  Add vegetarian sausage, break into crumbles and continue to sauté with onion/celery mixture.
• 9

  Next add chopped red pepper and peeled chopped apple. Corn cooked and cut from the cob optional.
• 10

  Add chopped pecans and dried cranberries. Keep turning and mixing ingredients.
• 11

  Add salt, pepper, cinnamon, brown sugar, red pepper flakes.
• 12

  Taste it.. balance seasoning as needed.
• 13

  Continue mixing while over medium heat. Add cilantro just before removing from heat. Onion and celery should be cooked and apple softened but not mushy.
• 14

  Set aside until acorn squash is fork tender ready.
• 15

  Add mozzarella (and/or) Parmesan to mixture reserving half for later.
• 16

  Divide mixture into quarters and fill the center of each squash. Top each with the remaining cheese.
• 17

  Return assembled squashes to the oven for an additional 4-6 minutes to heat through and melt cheese.
• 18

  Serve and enjoy!
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