- Cook Time
- Prep Time
- 2 1- pound acorn squash
- 1 Teaspoon canola oil
- As needed vegetable cooking oil
- 1/2 Pound fresh turkey sausage
- 1/2 Cup celery, chopped fine
- 1 Cup Granny Smith apple, peeled, cored & chopped fine
- 1/2 Cup fresh white bread crumbs
- 1/4 Teaspoon sage leaves
- 2 Tablespoons brown sugar
- 1/4 cup apple jelly
1 Preheat oven to 400 degrees F.
2 Cut squash in half lengthwise and scoop out the seeds. Brush a small amount of oil on the cut edges of each squash half. Spray a baking sheet with vegetable cooking spray. Place each squash half, cut side up on the baking sheet, cover tightly with foil and bake until tender, about 35-40 minutes.
3 If using sausage links, squeeze sausage from the casings.
4 Over medium heat, cook sausage until it is no longer pink, breaking the sausage into small pieces. Drain sausage on paper towels, if necessary. Reserve 1 teaspoon pan drippings and discard remaining pan drippings.
5 Over medium heat, cook celery in reserved pan drippings for 2 minutes, add apple and continue to sauté for 2-3 minutes.
6 Remove from heat and stir in reserved sausage, bread crumbs, sage and sugar.
7 When squash is cooked, remove from oven and reduce oven temperature to 350 degrees F. Cool squash until shells can be handled. Scoop out the pulp, leaving a ½-inch shell. Combine the squash pulp with sausage mixture.
8 Mound sausage into the squash shells. Top each with 1-tablespoon apple jelly.
9 Return to the 350 degree F oven and bake uncovered until sausage is cooked through, about 25 minutes.
National Turkey Federation