Really Dana, really? Another stuffed squash recipe? Didn’t you just give us that Pulled Pork Stuffed Delicata Squash recipe 2 weeks ago?
Yes, friends. It’s another stuffed squash recipe. And trust me, you’re going to LOVE this one. Not like your Mom used to say “You’ll EAT IT AND YOU’LL LIKE IT” at dinner when she tried to make you eat your vegetables. Well, that wasn’t really how it was with my mom. She just kind of gave up trying when I was little. But it’s okay, Mom. I eat tons of vegetables now. See??
But seriously. You will love this recipe if you love (or are totally obsessed with) fall squash things like me. Especially because this recipe seems super complicated and fancy when you look at it…but it’s actually super easy. Ready?
- cut + bake squash.
- make filling. some chopping, sautéeing, and browning meat up in here.
- stuff squash.
- bake again for a tiny bit and then…
Honestly, cutting that damn squash might be the hardest part. DAMN YOU SQUASH, why do you have to be so damn delicious but so damn hard to cut without me risking my life/hand/fingers with a giant knife EVERY TIME I WANT TO EAT YOU!?
The struggle is real, you guys. Luckily, I figured out a super quick cheater way to make handling these babies easier. Poke them with a fork a few times, pop them in the microwave for about a minute or two before you even attempt to cut them. Then take them out and go at them with your giant chef’s knife. SO much easier. You’re welcome.
So why spiced apple, you ask? Well. This squash has DOUBLE the apple action in it. I used some chopped fuji apples, and chicken apple sausage. And some spices that I would normally put in applesauce, like cinnamon and nutmeg. YUM to the max, am I right?! And some maple-balsamic vinegar to tie it all together. And to make it look fancy.
Oh, you fancy huh, you Spiced Apple Stuffed Acorn Squash, you.
- 2 acorn squash
- 2 Tbsp coconut oil, melted
- 1 large parsnip, peeled and diced
- ½ medium onion, diced
- 1 lb ground turkey
- 1 Aidell’s chicken apple sausage, diced**
- 1 small apple (I used fuji), diced
- 1 tsp Tessemae’s roasted garlic(substitute: minced garlic)
- 3-4 sage leaves, chopped small
- 1 sprig fresh rosemary, leaves chopped small
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp sea salt + additional, to taste
- 1 Tbsp balsamic vinegar
- Maple-balsamic vinegar, for drizzling (optional)*
- Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
- Slice the squash widthwise in half and lightly rub the inside and cut edge with about ½ Tbsp oil and a generous sprinkle of salt and pepper.
- Place on the pan cut side down and roast for about 30-35 minutes. The edges will be golden brown and the flesh will be just tender.
- Turn the oven temperature down to 350 when the squash is done.
- While the squash is baking, make the filling.
- Heat a large sauté pan over medium heat and add 1 tablespoon of oil.
- Once the pan is hot, add in the parsnips, onions, and garlic. Sauté for about 5 minutes, until the onions are slightly translucent and soft.
- Stir in the chopped apple, sausage, and ground meat, breaking it up into small pieces with a wooden spoon. Season with the chopped herbs, cinnamon, nutmeg, 1 tsp salt and a pinch of pepper.
- Continue to cook the meat until lightly browned and cooked through, about 10 minutes.
- Remove the pan from the heat and stir in the 1 Tbsp balsamic vinegar.
- Once the squash is done baking and the oven is down to 350, spoon equal parts of the stuffing into each squash half. Pop it back in the oven for about 5-10 minutes to warm the flavors together.
- Serve with a drizzle of maple balsamic vinegar.