Stuffed Acorn Squash with Italian Duck Sausage

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Acorn Squash with Italian Duck Sausage

For those cold fall nights, this acorn squash recipe stuffed with flavorful duck sausage has just enough kick to warm you up.

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings

Ingredients

  • 2 medium acorn squash, halved and seeded
  • Olive oil spray
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • 1 package Pelleh Poultry Italian duck sausage, chopped
  • ¾ cup chopped onion
  • ¾ cup chopped celery
  • 2 garlic cloves, minced
  • 4 ounces shiitake mushrooms, chopped
  • 1 sprig fresh thyme
  • Chopped parsley, for garnish

Preparation

1. Preheat oven to 425°F.

2. Spray the cut sides of squash with oil and sprinkle with salt. Place squash face down on a large baking sheet. Bake at 425°F until tender and browned on the edges, 20 to 25 minutes.

3. Meanwhile, in a large sauté pan heat olive oil, then add onion and celery. Cook until celery is soft, 8 to 10 minutes.

4. Add sausage and cook until slightly browned.

5. Add mushrooms, garlic, thyme, and more salt and pepper (if needed) to the pan. Cook, stirring after 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through. Divide (½ cup) between the squash halves. Garnish with parsley.

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