Acorn Squash Stuffed with Apple, Cranberry, and Sausage
Sweet (thanks to cranberry) and savory, use it as a main dish or a side.
- Serves: 6 persons
- 3medium acorn squash, halved and seeded
- ¼cup butter
- 1apple, cubed
- 1potato, cubed
- 1link kielbasa sausage, cubed
- ½cup diced onion
- ½cup dried cranberries
- 2eggs, beaten
- ½cup shredded sharp provolone cheese
Step 1Preheat the oven to 350 degrees F (175 degrees C).
Step 2Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
Step 3Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
Step 4Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.