Sausage-Stuffed Acorn Squash
Sweet, nutty acorn squash makes a natural seasonal bowl for a flavorful sausage and cheese combination!
- 1 acorn squash, halved and de-seeded
- ÂĽ lb. ground Italian sausage
- Â˝ onion, diced
- 1 tsp. sage, minced
- ÂĽ cup breadcrumbs
- 1 egg, lightly beaten
- Â˝ cup Murrayâ€™s Spring Brook Reading Cheese, grated
- Olive Oil
Preheat oven to 350Ëš F.
Rub squash halves with 2 tablespoons olive oil and season with salt and pepper. Place squash cut side down on an oven-safe baking sheet for 20-30 minutes or until tender.
While squash is cooking, add 2 tablespoons olive oil to sautĂ© pan and brown onions over med-low heat. Add sausage and brown.
Drain fat from cooked mixture and place in bowl. Add sage, breadcrumbs and egg and combine well.
Remove cooked squash from oven and fill with sausage mixture. Top with grated Reading cheese and bake for 10 minutes until cheese is browned.