Acorn Squash Stuffed with Apple, Cranberry, and Sausage
Sweet (thanks to cranberry) and savory, use it as a main dish or a side.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 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
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).Step 2
Place 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 3
Combine 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 4
Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.