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Roasted Squash with Sausage and Apple Stuffing

(recipe, Caroline Cummins)

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  1. 2 small acorn squash, or 1 large butternut squash
  2. Olive oil
  3. 2 Italian pork or chicken sausages (about 2 cups), chopped
  4. 1 small onion, chopped
  5. 2 garlic cloves, chopped
  6. 1 celery rib, chopped
  7. 1 large apple, peeled, cored, and chopped
  8. 2 cups fresh crimini mushrooms, washed, dried, and sliced (optional)
  9. ½ cup fresh sage leaves, washed, dried, and minced
  10. 1 egg, beaten
  11. 1 cup fresh breadcrumbs
  12. Butter
  13. Salt and pepper


  1. Preheat the oven to 450 degrees.
  2. Slice the ends off the squash. Stand the squash on end and slice lengthwise in half. Scoop out and discard the seeds.
  3. Pour a thin film of olive oil into a large, heavy baking dish. Place the squash halves, cut side down, into the dish. Bake for 45 minutes to an hour, or until the squash is soft and tender but not mushy.
  4. While the squash is roasting, pour a little olive oil into a large heavy skillet and sauté the sausages, onion, garlic, celery, apple, mushrooms if using, and sage leaves until the sausage is no longer pink. Turn the contents of the skillet out into a large bowl and mix in the egg and breadcrumbs and set aside.
  5. Place a bit of butter in each squash half. Fill each half with enough stuffing mixture to create a heaping mound in each half. Bake for another 15 to 20 minutes, until lightly browned. Serve with salt and pepper.


If you have extra filling, simply keeping sautéing it till the sausage is done, then serve it on the side.